Lecture Description
Coffee is more than a beverage, it is an experience shaped by the space around it. In this talk, Mikkel Selmer, Architect MAA and Head of Design at La Cabra, explores how architecture, light, acoustics and materiality influence the way flavor is perceived, remembered and shared.
Drawing on La Cabra projects in Copenhagen, New York, Bangkok, Muscat and the upcoming opening in Dubai, the presentation shows how sensory design can create clarity in both taste and atmosphere. It examines why materials matter, how technical layers like ventilation and acoustics shape comfort, and how spatial rhythm invites calm, presence and curiosity.
Rather than treating design as decoration, the talk presents it as preparation, a way of setting the stage for hospitality. Attendees will see how different cultural contexts inform architectural choices, and how a consistent design ethos can adapt across climates, cities and guest expectations.
This session is relevant for anyone working with specialty coffee, food retail, hospitality design or brand-driven spaces and for those interested in how built environments shape human perception.
Date: Friday, June 26, 2026
Time: 12:00 - 12:45
Location: Room 1122
Category: Business
Access: This lecture is free to attend with a World of Coffee entry badge. Register to attend World of Coffee here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speaker
Mikkel Selmer
Head of Design & Partner, La Cabra
Mikkel Selmer is an Architect MAA and Head of Design & Partner at La Cabra Coffee, where he leads the global architectural practice behind the brand’s cafés, bakeries and roasteries. His work spans multiple continents, with recent and upcoming projects in Copenhagen, New York, Bangkok, Muscat and Dubai.
With a background in Scandinavian architectural traditions and a deep understanding of sensory design, Mikkel’s work focuses on how light, acoustics, materials and spatial clarity shape human experience and specifically how these elements influence the way flavor is perceived and remembered.
He has designed cafés in some of the world’s most demanding contexts, from freestanding architectural systems for industrial spaces in Brooklyn to culturally embedded environments in Oman and Thailand. His approach combines technical precision with a strong hospitality ethos, ensuring that architecture supports both operational flow and guest comfort.
Mikkel has become a key voice in the conversation around how built environments can elevate specialty coffee. His perspective connects architecture, gastronomy and brand identity, offering attendees both practical tools and a deeper understanding of the sensory potential of café design.