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SEE - LOOK -LISTEN -DRINK -EAT

Ask me anything   A VISUAL SIDE OF CAFE CULTURE
BY
DUNNEFRANKOWSKI

Creative Coffee Company
Contact : info@dunnefrankowski.com
Dunne : +44 741 1601 846
Frankowski : +44 793 957 2957
Web : www.DunneFrankowski.com


Sharps Coffee Bar by DunneFrankowski
9 Windmill Street W1T 2JF
Opening Hours :
Mon - Fri 8am - 6pm
Sat 10am - 6pm
Sun 12pm - 6pm

twitter.com/DunneFrankowski:

    S U N D A Y    C U P P I N G  16th

    3 X ROASTERS X 3 COFFEES X 3PM

    COME BY SUNDAY AFTERNOON AT 3PM TO TRY UP TO 9 DIFFERENT COFFEES FROM 3 SEPARATE ROASTERS. 

    INFORMAL TASTING. BROADEN YOUR REFERENCE TO CURRENT SEASONAL COFFEES CURRENTLY IN THE LONDON COFFEE SCENE. 

    COST - FIVE POUNDS 

    DUNNEFRANKOWKSI

    — 1 month ago with 3 notes
    #see  #look  #listen  #drink  #coffee  #DunneFrankowski 

    Nike+ FuelBand SE UK

    Here are some images of the event we were asked to concept for the Launching of Nike+  FuelBand. 

    The idea was to create an exercise which would demonstrate the kinetic function of the Fuel Band and show the user that even making your morning coffee could burn a substantion amount of energy.

    Execution of all design and layout came from Bruno Vincent . Concept adapted from our Tasting Classes and mat formation. 

    DunneFrankowski 

    — 2 months ago with 9 notes
    #see  #look  #listen  #drink  #design  #DunneFrankowski  #coffee 

    DDB X DUNNEFRANKOWSKIX SHARPS 

    Starting off TWENTYFOURTEEN we have a newly installed food residency. 

    We are proud to announce Death By Burrito in our collaborative cafe space offering an array of Mexican inspired Street Food. Come and try this Mexican inspired breakfast and brunch styled menu.

    With weekly changes to be made, keep tuned in for more tasty happenings and events. 

    DunneFrankowksi

    — 3 months ago with 7 notes
    #see  #look  #eat  #drink  #food  #coffee  #london  #cafe 

    RATIO COFFEE MACHINE

    ENGINEERED FOR EXTRAORDINARY COFFEE


    Ratio is smarter than your average coffee maker. Beneath the exterior is precise brewing science, automated. Ratio is equipped with a powerful heating element. Where lesser machines struggle to maintain the optimum temperature - brewing either too hot or too cold - Ratio consistently delivers water at the ideal temperature of ~200°. 


    Inspired by the precision of manual brewing with pourover kettles, Ratio uses a unique showerhead design to uniformly saturate the coffee grounds. This means a more complex cup of coffee for you – without extra complexity in your routine.


     

    "You shouldn’t have to be a trained barista to make great coffee, and you shouldn’t have to be an engineer to clean your coffee maker. After brewing, simply rinse out the sturdy glass carafe with hot water, discard or compost the used paper filter, and you’re done. For deeper cleaning every other week or so, Ratio cleaning detergent will keep the water tank and carafe sparkling clean."
    image 
    Mark Hellweg
    image

    Dunne

    — 4 months ago with 5 notes
    #Coffee  #Brewer  #Design  #Look  #See  #Drink 

    Want to Get Glazed & Confused

    Glazed & Confused gourmet doughnuts of all shapes, sizes and flavours.Dan is a former market researcher and street food professional, Tim is an experienced chef and baker.

    Together, they make doughnuts that are worthy of the ‘gourmet’ tag. They are hand moulded, yeast-raised, hand finished and use only top quality ingredients with no artificial anything. 

    Soon to be sampled in a bar near you … … . . 

    To Be Continued 

    DunneFrankowski

     

    — 4 months ago with 2 notes
    #Coffee  #doughnuts  #DunneFrankowski  #See  #Look  #Eat  #Drink 

    Davide Mateus

    Glass balloon for coffee with endurance incorporated. This device allows you to make coffee on the glass balloon with the third of the time which machines that use alcohol lamps.

    Dunne

    — 4 months ago with 2 notes
    #see  #look  #design  #coffee  #Coffeemaker 

    ONE KILN (ワンキルン)

     

    Its nice to see a point of difference from time to time. 

    Dunne

    — 5 months ago with 9 notes
    #see  #Look  #Drink  #Coffee  #Design 
    The Antipode 
    The Antipode was designed to engage the drinkers focus on taste by requiring sipping at intervals, rather than rapid consumption.
    The diffusion of the frozen coffee cube into the whisky gradually inverts the ratio of each of the drinks individual components, resulting in a glass where the taste balance constantly shifts and ultimately ends at the beginning’s antipode.
    Beginning with a clear dominance of Whisky, true to it taste and flavour. This will slowly transform into a blend of whisky married with coffee. Ending with what can only be described as a pleasant coffee drink hinting of the whisky former self. 
    The joy of this beverage is the forced consideration of every sip, evolving from what is a whisky dominant drink, finishing predominantly as a coffee flavour balance. 
    This drink is intended to give both ingredients there own platform to stand on, marry them as harmoniously as possible, retaining each individuals true characteristic. 
    Recipe 
       Square Mile , Sedie Yirgacheffe, Natural.  
     
    Brew Method : 
     
    AeroPress
    18grams , Ground For Cupping 
    235ml water, temperature 37.5oC
    Inverted Submerged Method
    Double Paper Filter 
    Time 35-40 minutes Brew & Press. 
    20ml 1 to 1 Simply Syrup using a Light Muscovado 
        * Sugar Choice is purely subjective, so feel free to play with it. 
    5ml Madagascar Bourbon Vanilla Extract 
     
    Mix all liquid ingredients together. 
    Set as 25ml measures in Ice try and freeze 
     
       To present simply serve Ice in appropriate drinking vessel, with a 25ml measure of your preferred Whisky. The whisky measure should be equal to that of the ice cube. 
     
     
    Images Courtesy Of Giulia Mulè
     
    DUNNE
    — 7 months ago with 136 notes
    #DunneFrankowski  #coffee  #London  #Drink  #Look  #Design  #Recipe  #cocktail 
    The Pemberton 
     
    A throw back to the creator of “Coca Cola” in 1886,pharmacist John Pemberton created cola to substitute his addiction to pain killing after being wounded at war. I decided it was fitting to transform coffee, which is also highly addictive, from its pure state into something perceived entirely different in a playful manor.
     
    Taking all natural ingredients, I brewed coffee at a lowered but longer temperature in order to retain sweetness and increase acidity.  With this submerged brew, I  adapted its flavours using apple acidity, tart cherry, Lime, natural sugars and a hint of vanilla for a perceived caramel-like flavour. Additionally I added  a multitude of spices for a deep richness and lengthened finish. 
     
    This drink is something I had been thinking about for some years, as it is designed to confuse your senses, the complexity of acids alone is enough to leave you intrigued and pondering its ingredients, just like quality coffee and funnily enough just like Cola.
     
    Keeping the tacky theme alive, why not simplify its service by playing on a typical Cola mixer, Whisky + Coke.  Taking something simple, adding a ridiculous amount of complexity, creating confusion, to only serve it simply.  
     
    Served with Bullet Bourbon. 
     
    Images Courtesy Of Giulia Mulè
     
    DUNNE
     
     

     

    — 7 months ago with 26 notes
    #DunneFrankowski  #Coffee  #cocktail  #London  #Recipe  #Design  #Look  #Drink 

    YE OLE TIME COFFEE 

    Filmed and edited by Shelby Menzel for Heart Roasters in Portland, OR.

     

    Amusing. 

     

    DUNNE

    — 10 months ago with 4 notes
    #See  #Look  #Listen  #Coffee 

    Hong Kong Hustle 

      We have been lucky to have the opportunity to be working in Hong Kong this summer and experience the hustle of this eclectic city. As we have many food & beverage contacts both here and from HK, we are very aware of the diverse scene within the coffee industry there.  So we went to do what we often do best, we drank coffee, lots of coffee. This is often the best way to meet people, discover places and gain knowledge about any city. 

      There has been an undercurrent of quality lead coffee businesses here for quite some time, but just like London, they are often a hidden gem which are unknown to the masses. Most bars have several espresso options on offer along with a variety of filters and alternative brewing methods to choose from. Every bar, no matter how small, still manages to facilitate bar seating in order to obtain quality conversation while brewing. Most of which are happy to discuss technic, and share knowledge to eager ears.  

      There is a sense of change, of awareness, desire to learn , which is evolving rapidly to fit that of what London, Melbourne, Portland or LA are now more accustomed to. You can feel a similar energy to that of London 5 years ago. Customers are traveling to attain quality, people are excited to buy fresh coffees and brew at home and accept a change in taste, style and flavour. This is possibly the beginning of a very rapid growth spurt, which already has a solid foundation to stand on. 

    We are excited to witness this buzzing, friendly, new coffee scene. Listed are but a few of the Shops I managed to capture during my first visit. 

    Barista Jam (Photo 1 Photo 2 William the owner) 

    Shop D, G/F, 

    126-128 Jervois St,

    Sheung Wan, Hong Kong

    Rabbithole Coffee and Roaster (Photo 3 Photo 4 Mike the owner) 

    2/F 26 Cochrane St, Central, Hong Kong 

    3 Landale St, Wanchai , Hong Kong 

    CoCo Espresso (Photo 5, Photo 6 Johnston the owner) 

    197 Queens Rd, Sheung Wan, Central, Hong Kong

    2 Yan Dun, Wan Chai, Hong Kong

    Knockbox Coffee Company (Photo 7 and Photo 8 Patrick the roaster)

    GF 21 Hak Po St

    Mong Kok, Kowloon, Hong Kong 

    The Coffee Academics ( Photo 9 Herman and Ben the roasters Photo 10) 

    GF 38 Yiu Wa St, Causeway Bay, Honk Hong 

    DunneFrankowski 

     

    — 10 months ago with 11 notes
    #Look  #see  #eat  #drink  #listen  #hong kong  #coffee  #DunneFrankowski 

    o.n.e per·spec·tive

     

    per·spec·tive (p r-sp k t v). n. 1. a. A view or vista. b. A mental view or outlook: “It is useful occasionally to look at the past to gain a perspective on the present” I choose to look down.

    DunneFrankowski

    — 10 months ago with 6 notes
    #See  #Look  #Drink  #Coffee  #Perspective  #Espresso  #filter  #DunneFrankowski  #London  #Beverage  #Colour 

    MANUAL COFFEEMAKER Nº1 
    Prototype, 2013.

    Coffee is best when it’s carefully prepared one cup at a time. Much like other culinary pursuits, the craft of preparing coffee can be just as enjoyable as the end product. MANUAL is a ‘slow coffee’ appliance that was designed to quietly sit on your countertop and provide the control of the pour-over brewing process in a single-cup preparation. 

    MANUAL was launched with 'Chicagoland', a curated exhibition for ICFF 2013. The prototypes will be further tested and refined for a Kickstarter launch in late Summer 2013.

     

    Dunne

    — 10 months ago with 23 notes
    #See  #Look  #Design  #Coffee  #Drip  #Filter 
    The Forgotten Home of Coffee →

    There are now 125 species of coffee, but we only use two of them to produce the drink we know and love; Robusta and Arabica.

    Coffee is one of the world’s favourite drinks, one of the most important commercial crop-plants, and the second most valuable international commodity; Arabica coffee is considered to produce the finest coffee beans.

    Production of coffee helps support the livelihood of 25 million farming families around the world and it is estimated that around 32 pairs of hands are involved in bringing coffee from the plantation to the cup.

    Did you know that Arabica coffee originally came from Ethiopia? A study conducted by scientists at the Royal Botanic Gardens, Kew, in collaboration with scientists in Ethiopia, reports that climate change alone could lead to the extinction of wild Arabica coffee (Coffea arabica) well before the end of this century.

    Discover more about Kew’s work to protect the forgotten home of wild Arabica coffee, and why it’s so vital to the future of the world’s favourite beverage.Watch this wonderful video about the history and future of our preferred beverage.

    Dunne

    — 10 months ago with 5 notes
    #See  #Look  #Listen  #Coffee