In wintry Buffalo, a café heated daily with just six logs of wood

A fire burning in a masonry heater.

This specially engineered masonry heater, which burns wood, keeps the cafe warm with no additional heat source. Credit: Florian Holzherr

One-of-a-kind masonry heater enables the space to stay warm with no mechanical HVAC system

Release Date: March 10, 2015 This content is archived.

A brick storefront.

The café, at the corner of Fargo Avenue and Jersey Street in Buffalo. Credit: Florian Holzherr

A fire burning inside a decorative masonry heater.

Another view of the café's masonry heater. Credit: Florian Holzherr

Lightbulbs hanging from a white ceiling.

Lights hang from a tin ceiling via magnets. Along with chairs and tables, these lights can be moved in winter to be closer to the masonry heater. Credit: Florian Holzherr

The cafe's interior, with black chairs and tables laid out in a modern-looking room.

The café's interior. Credit: Florian Holzherr

The cafe's brick exterior.

In summer, huge folding windows slide open to let in air. Credit: Florian Holzherr

black-and-white photo of the cafe's brick exterior.

The café. Credit: Florian Holzherr

Downloadable high resolution long view of the café.

Another view of the café. Credit: Florian Holzherr

Architectural drawings showing the masonry heater.

The anatomy of the masonry heater. Credit: Stephanie Davidson and Georg Rafailidis

BUFFALO, N.Y. — Upstate New York is known for brutal winters, but sometimes beauty and creativity can be born from harsh conditions.

That’s the case in snowy Buffalo, where a new café prompts us to rethink how we heat — and use — the space we occupy in winter.

The century-old storefront on the city’s West Side was recently renovated by a pair of University at Buffalo architects, and their design is an awesome innovation for frosty northern climes.

The space has no mechanical heating or cooling systems.

In winter, it’s warmed by a specially engineered masonry heater, a wood stove that radiates heat for 24 hours after a single, hour-long burn. This device, developed through two years of research and testing, makes it possible to keep the 880-square-foot café comfortable for a whole day using just six logs.

In summer, the café is ventilated by huge, folding windows that slide open to take in the breeze, and operable skylights that draw warm air out.

The entire establishment is configured to change with the weather. When the mercury drops, tables and chairs move inward, away from windows and toward the giant masonry heater. Overhead lamps that hang from a tin ceiling via magnets follow the furniture.

The shifting arrangement has a message, say architects Stephanie Davidson and Georg Rafailidis, faculty members in the UB Department of Architecture and owners of the practice Davidson Rafailidis Architecture, which completed the project.

“When you come into this café, you suddenly experience something you never think about — you’re intimately engaged with the heating and cooling systems,” says Rafailidis, a UB assistant professor of architecture. “These mechanisms are usually hidden, but in our design, we bring it out.”

The café, which sits at the corner of Fargo Avenue and Jersey Street, is expected to open soon, after building owner Giles Kavanagh decides on a tenant. Kavanagh commissioned the renovation and says the inventive architecture has helped attract the interest of multiple business operators.

Two years of research and development

Masonry heaters, which rely on bricks or stones to absorb and slowly emanate heat, have been used around the world for centuries. The concept dates to antiquity.

But Davidson and Rafailidis’ creation is unusual in that it uses contemporary materials, and that it implements a design that many masons they contacted thought would be impossible.

The heater, also called a Kachelofen (KA-hell-oh-fen), burns wood in a super-heated firebox. From there, hot smoke travels sideways into a rectangular chamber called a flue and out through a chimney.

The flue, which is horizontal, is where the innovation is. This is the part of the contraption that stores and radiates heat, and it consists of a 15-foot-long box that houses a looped passageway twice that length. The whole device warms up as exhaust from the fire flows through.

“Very long horizontal flues are unusual because smoke wants to go up, so it’s very challenging to keep it from stagnating,” says Davidson, a UB clinical assistant professor of architecture. “Many of the masons we talked to said they couldn’t do a horizontal flue longer than 8 feet.”

To bring their idea to life, Davidson and Rafailidis partnered with Empire Masonry Heaters in Rochester, New York to research the feasibility of their design and test materials in a kiln.

The end product is both utilitarian and beautiful.

The flue chamber is built from contemporary materials: refractory cement clad with intricately patterned cement tiles. This carefully chosen combination allows the flue to absorb the fire’s heat and release it at just the right pace — fast enough to provide ample heat, but slow enough to radiate for a long period of time. And, at 15 feet long, the ornamental chamber doubles as a café bench.

“We’re encouraging people to cuddle up to the Kachelofen, ” Davidson says. “It’s an experience, and it’s surprising. It asks people to rethink the status quo about how a space is heated.”

A cozy antidote to cold

With the northeast coming off a February that saw record-setting cold, it may be hard to imagine a building surviving in a place like Buffalo without mechanical systems to control the environment.

But the masonry oven works: It was tested in the winter of 2013-14, during which the city endured two blizzards and more than 120 inches of snow.

Rafailidis fired the device regularly during that period to make sure it could warm the café to a comfortable temperature. He says that in subzero weather, more than one burn per day might be necessary, but that on the vast majority of days, a single burn is enough.

Floor Plan:

A drawing shows how the café would be configured in cold and warm weather. “We’re saying that a space can be used differently in the winter than in the summer," says Stephanie Davidson, clinical assistant professor of architecture at UB. Architects don’t usually include people in their floor plans, but we did for this project because the furniture moves with the seasons; we didn’t know how else to explain what we wanted to do.” Credit: Stephanie Davidson and Georg Rafailidis

Diagrams showing the floor plan for the new cafe.

Media Contact Information

Charlotte Hsu is a former staff writer in University Communications. To contact UB's media relations staff, email or visit our list of current university media contacts.