CoffeeBox's small-space café idea uses vertical storage to keep a modest brewing area workable. The useful starting point is the actual sequence: take out beans, grind, measure water, brew, serve and clean. A photograph-ready shelf arrangement can become frustrating if every cup requires moving several decorative objects.
Measure the equipment and allow room for handles, pouring and removing a full carafe. Keep the work surface stable and appropriate for heat and moisture. Route cords away from the pouring area, and follow appliance requirements rather than placing an electric kettle wherever it fits visually. Store heavier pieces securely instead of balancing them on a narrow shelf.
Put daily tools within easy reach and reserve higher or less accessible spaces for occasional items. Filters and a dry cloth need a place too, as does the wet brewer after use. One grinder, one suitable brewer and a repeatable recipe can be enough. The source's half-tsubo theme is a design prompt, not a minimum area or assurance that any side table can safely serve as a coffee station.
The conversation
A good question can make a better brew.