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
Director of Architecture, La Cabra
Mikkel Selmer is an architect and Partner at La Cabra, where he leads the company’s global architecture and design practice. Working across Europe, North America, the Middle East, and Asia, he develops hospitality environments that connect architecture, operations, and sensory experience. His work spans cafés, bakeries, roasteries, and production facilities, with a focus on how materiality, light, acoustics, workflow, and atmosphere shape the way people experience food and coffee. Before transitioning into architecture, Mikkel worked professionally in coffee, bringing a unique perspective that bridges design and hospitality. He is based in Copenhagen, Denmark.