Bohemian Luxury Style in the Interior Design of a Coffee House and Barista Training


  • Septiana Trisnawati Universitas Sebelas Maret Surakarta
  • Rahmanu Widayat Universitas Sebelas Maret Surakarta



Coffee House, Barista Training, Bohemian Luxury, Design Interior


This Bohemian Luxury Coffee House Interior Design and Barista Training aims to (1) produce a coffee house interior design that is able to fulfil commercial, educational, and entertainment functions. (2) Providing interior design for a coffee house with a bohemian luxury style. The method used in this research is programming, including literature study, survey, and interview. Then data analysis, development of ideas, and design methods. From this analysis, it can be concluded several things (1) The interior design of the Coffee House and Barista Training as a solution for coffee lovers to gather and share knowledge about the types of coffee or the correct coffee making (2) Shapes, colours and materials applied according to with the theme of bohemian luxury in all interior elements. (3) The atmosphere of the space that is raised is a relaxed, comfortable, and elegant atmosphere.


Download data is not yet available.


Abele, A. E., Ellemers, N., Fiske, S. T., Koch, A., & Yzerbyt, V. (2021). Navigating the social world: Toward an integrated framework for evaluating self, individuals, and groups. Psychological Review, 128(2), 290–314.

Basri, M. C. (2012). Rumah Ekonomi Rumah Budaya. Gramedia Pustaka Utama.

Cho, J. Y., & Suh, J. (2020). Interior Design. In Encyclopedia of Creativity (pp. 685–694). Elsevier.

Christine Piotrowski. (2004). Interior Designer. John Wiley & Sons, Inc.

Hawari, F. (2013). Kajian Estetika Kursi Eksperimental. Dimensi Interior, 9(2), 89–96.

Herlyana, E. (2012). Fenomena Coffee Shop. Sebagai Gejala Gaya Hidup Baru Kaum Muda.

Mcdonagh, J., Bowring, J., & Perkins, H. (2018). The consumption of chaos: from the charm of chaos to the tedium of order – the case of Christchurch, New Zealand before and after the central city post-earthquake rebuild. 855–866.

Motoki, K., Takahashi, A., & Spence, C. (2021). Tasting atmospherics: Taste associations with colour parameters of coffee shop interiors. Food Quality and Preference, 94, 104315.

Nugroho, A. (2014). The Impact of Food Safety Standard on Indonesia’s Coffee Exports. Procedia Environmental Sciences, 20, 425–433.

Olofsson, E., & Sjolen, K. (2006). Design Sketching.pdf (2nd ed.). KEEOS Design Book.

Rahardjo, P. (2012). Kopi. Penebar Swadaya Grup.

Shofwan, M., Soehardjoepri, S., Erma Widiana, M., Wahyudi, S., Hafid Syaifudin, W., & Enny Widyaningrum, M. (2021). Inovasi Pengrajin Racikan Biji Kopi “REMPAH” Healthy Herbal Dan Berdaya Saing Tinggi Berbasis Santripreneur. Jurnal Abadimas Adi Buana, 4(2), 110–118.

Song, H., Wang, J., & Han, H. (2019). Effect of image, satisfaction, trust, love, and respect on loyalty formation for name-brand coffee shops. International Journal of Hospitality Management, 79, 50–59.

Souza Almeida, F., Furlan Goncalves Dias, F., Kawazoe Sato, A. C., & Leite Nobrega de Moura Bell, J. M. (2021). From solvent extraction to the concurrent extraction of lipids and proteins from green coffee: An eco-friendly approach to improve process feasibility. Food and Bioproducts Processing, 129, 144–156.

Sudiartini, N. W. A., Astari, A. A. E., Kardini, N. L., & Dhani, Y. R. (2020). The feasibility study of coffee house business opportunity in COVID-19 pandemic: a case study at kulo coffee shop pemogan. International Research Journal of Management, IT and Social Sciences, 7(5), 38–45.