How to design a kitchen for a coliving for digital nomads? - the Art of Efficiency
Some time ago, I wrote an article about coliving design dissecting various spaces within the building. They all need individual attention, but one room is by far the most influential: a kitchen. There is a natural magnetism to the kitchens; they are the hubs for activities. You start with your morning coffee, then move on to crafting your healthy lunch and inevitably end with a last after-party drink there. It is a place prone to the highest activity.
Yet, a kitchen is the most challenging to get right in terms of design. How often have we encountered kitchens built for twenty, only to find that with just three cooks, it becomes a chaotic choreography of unintentional collisions? You see this mess and decide to wait; you lose your precious time and you stay hungry: not ideal. The kitchens are also the most expensive rooms to build and it is difficult to adjust them once they are in place.
It's crucial to get them right. Below are some guiding principles that can assist you in designing a kitchen effectively.
Choosing the right place for a kitchen within the coliving
A kitchen is part of the communal spaces. A sequence of kitchen → dining → living is ideal as it supports natural flow of activities: cooking → dining → chilling. A kitchen should be positioned close to the main entrance to ensure the shortest possible route for bringing the goods IN and taking the trash OUT.
If you are working with an existing building, consider the location of the current water and electrical connections as they can influence your choice for the easiest buildability and cost savings.
What should be the size of a kitchen for 15 colivers?
It’s very easy to underestimate the size of the kitchen. It needs to be large, probably larger than you imagine. For an average coliving space accommodating 15 people, it should land somewhere between 20-25 square meters, ideally with an additional storage space next to it.
Planning the layout that suits digital nomads
Efficiency is the key. The idea is to eradicate any excess movements and minimise work by providing the shortest paths between the key elements of the kitchen. The workflow should be designed so that you can move from one task to the next without having to backtrack and bump into other people.
Introducing the Kitchen Triangle
It’s a concept that originated in the 1940s when kitchens were smaller with large appliances and were only used for cooking. The idea behind the work triangle is to create clear pathways between the three key kitchen elements: the stove, sink, and refrigerator. The lines between each point should be clear of obstacles and within easy reach.
When designing a coliving kitchen, it's essential to double the number of appliances and ideally separate them to enable parallel cooking. This entails incorporating two refrigerators, two sinks (or sink and dishwasher), and two stoves, necessitating the provision of two kitchen triangles.
Central Hub: Why a kitchen island is vital for coliving space?
Providing an island within the layout will assist in achieving the two kitchen triangles and significantly enhance circulation. It is crucial for ensuring seamless movement of many people within the space. It proved to work very well at Nine Coliving which we designed last year.
Additionally, it serves as a catalyst for social interactions. With individuals facing each other around the island, it encourages colivers to initiate conversations more easily. Furthermore, it offers a versatile space that can be utilised for occasional work for instance.
Consider open/closed storage
In designing a kitchen for coliving spaces, a balance between open and closed storage is important. Open shelving for communal goods promotes transparency and accessibility, allowing colivers to easily locate shared items. Meanwhile, closed storage for individual belongings maintains a tidy appearance, concealing personal clutter and ensuring a clean and organized environment for all. This approach fosters efficiency and harmony within the shared kitchen.
Opportunity to drive sustainable behaviours
Strategically placing recycling bins in the kitchen encourages sustainable habits by making it easy for occupants to recycle. Clear labelling and convenient accessibility reinforce responsible waste segregation, fostering a culture of sustainability in daily routines.
Conclusions
Designing a kitchen for 15 people is a very uncommon and challenging task. Considering that colivers typically cook and eat three times a day, this space becomes not only functional but also a hub for social interactions. Given the contemporary emphasis on healthy eating and lifestyle trends, I think it is our responsibility to ensure that the kitchens foster a pleasant environment for its users, promoting well-being and good community vibes.
*location triggers significance
The energy of the kitchen in a coliving environment is greatly influenced by its specific location. Last year, I spent 2 months in Thailand. I stayed at Alt Coliving. Food is cheap, and dining out is the norm there. Consequently, the kitchens at Alt naturally see minimal use. Design methods in such locales should be modified accordingly. This article predominantly explores European coliving setups where cooking meals at home is widespread.
