Sometimes a build-out is, strictly speaking, a build-out. Sometimes it’s an expansion into a neighboring space that turns into a complete remodel of the existing shop. That’s what happened at Amherst Coffee in Western Massachusetts. The decade-plus year-old coffee shop/whiskey bar was outgrowing their current location, but instead of moving, they took over the next-door shop. Knock out a few walls and bing-bang-boom, you’ve got a larger cafe, all without having to relocate. We take you inside the build-out-but-not-a-build-out-but-ok-still-kind-of-a-built-out at Amherst Coffee in Amherst, Massachusetts.
As told to Sprudge by Ash Crawford.
For those who aren’t familiar, will you tell us about your company?
We opened Amherst Coffee in 2005. Our shop is an outpost for specialty coffee, unique whisk(e)ys, and cocktails. We are part of the awesome community that is Western Mass.
Can you tell us a bit about the new space?
We had the opportunity to expand when our neighbor moved out. We decided to seize the chance to add seating and increase our offerings. We’ve removed walls, doubled seating capacity, and resurfaced our beloved 12-year-old cafe.
What’s your approach to coffee?
We highlight sustainably grown and ethically sourced coffees from around the world and focus on simple but well-executed espresso beverage preparation. We believe in bettering each person’s day through genuinely kind and uplifting service.
Any machines, coffees, special equipment lined up?
We’ve partnered closely with Synesso since 2005 and are psyched to have a three-group Hydra in our new space! We’ve added a brand new draft system that will allow us to explore draft coffee, tea, and beer as well as nitrogenated and carbonated draft cocktails.
What’s your hopeful target opening date/month?
We hope to open in mid-August.
Are you working with craftspeople, architects, and/or creatives that you’d like to mention?
We are amazingly supported by a community of craftspeople and not one but two Henrys.
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