Small-Scale Specialty Café Opens Inside Eugene Student Housing

Kōhi Time opened its doors on January 2, 2026, in a 270-square-foot space tucked into a student apartment complex in Eugene, Oregon. Owner Genelle Izumi transitioned the business from a two-year mobile coffee-bar operation into a permanent brick-and-mortar shop that prioritizes a focused menu, community access, and equipment choices designed for one person to run effectively.

The café’s compact footprint dictated a small but capable lineup of gear. A single-group Rocket Boxer Timer espresso machine provides extraction control without the space or staffing demands of multi-group commercial machines. Grinding duties are handled by a Fiorenzato F64 EVO Pro, and the workflow includes a Ceado E6P for dosing and a Toddy home cold-brew setup for small-batch refreshers. Those choices emphasize reliability, consistency, and a low operational footprint ideal for solo operators.

Kōhi Time’s menu is intentionally narrow and specialty-driven. House-made syrups, including a lemongrass syrup that adds a seasonal and local flavor profile, expand drink options without requiring a large inventory or complex equipment. The cold-brew system and compact espresso setup allow peak campus hours to be served efficiently within the limited space.

Locating the café inside student housing brings coffee service directly to a university population. Early customer response from that community has already been apparent, reinforcing the business case for proximity and convenience when targeting niche markets like students and campus staff. The setup also highlights how small-format cafés can leverage consistent foot traffic without high street rents.

For small shop operators and committed home baristas, Kōhi Time’s launch illustrates a practical playbook: prioritize reliable, compact equipment; curate a tight menu that highlights a few standout items; and use house-made elements such as syrups to differentiate without adding undue complexity. The café’s design and workflow are particularly useful for anyone planning a solo-run operation or a micro shop inside multiuse residential space.

Kōhi Time’s move from mobile to fixed space shows a pathway for mobile operators considering a permanent location and for entrepreneurs seeking to serve concentrated customer bases with minimal square footage. The combination of efficient gear, deliberate menu design, and community orientation makes the café a relevant example for small-format coffee projects.