I Love Legs

By Why The Friday

Dunne

Dial A Coffee

“Rotary Dial Phone merged with Arduino. Dial the # of cups you need, and the machine does the rest. Using the simplicity of a Hario V60 enables this beatiful and traditional experience.”

Nice little concept, I like how it opens up the process for your brewing pleasure. 

Dunne

New Norm : Considered Cuisine 

Norm was responsible for the interior design of Höst. Based on the same philosophy underlying New Norm Dinnerware, Norm – in close cooperation with Danish designhouse Menu – has created an organic environment in an urban setting. Guests enter into a warm and inviting space and are met with the unmistakable sense of Scandinavian cosiness, while everything is also a bit weathered.

“The classic virtues of Nordic cooking have found its contemporary counterpart at Höst. In the kitchen traditional ingredients are combined with the visions characterizing New Nordic Cuisine.”

Designed to feel like the food should taste. 

Dunne

Tom Metcalfe

Bean to Cup

 To achieve genuine sustainability, products must not be temporary or transient.  “My philosophy is to create beautiful pieces of elegant simplicity – which not only have longevity but true lasting value to the user.  My Coffee Maker is designed with this in mind.  It’s a multi-sensory product that is finished in appropriate materials that should endure whilst being enjoyable to use.”

Dunne

Timeless Design

Peter Schlumbohm 1896 – 1962 

German inventor, best known for creating the Chemex Coffeemaker. In a eulogy for Schlumbohm shortly after his death in 1962, the notable design author Ralph Caplan described the typical Schlumbohm invention as “a synthesis of logic and madness”. Caplan, like hundreds of thousands of Americans, was particularly fond of the Chemex Coffeemaker, describing it as “one of the few modern designs for which one can feel affection as well as admiration.” The Chemex was also one of the few products from any designer or inventor of the time to achieve a truly iconic role in popular culture, becoming part of the permanent collections of art and design museums, including New York’s Museum of Modern Art.

 A Time Magazine article from November 1946 quotes the ebullient inventor as saying, “with the Chemex, even a moron can make good coffee.”  

Peter  Schlumbohm for me was a visionary, he saw aesthetics and functionality merging harmoniously creating items which were desirable to all. More importantly his choice of materials are timeless, raw, natural and clean. Design that was created over 60 years ago, still stands out, and would look at home on any table or bar of modern establishments such as NOMA,  Alinea and The Avairy . Nothing about his designs said cheap, and yet they were relatively inexpensive and attainable. There are not many designs, items or products today which can hold my attention and respect as much as what Schlumbohm created. 

Look Back To See The Future

Dunne

Coffee Consumption 2012

As an industry we consume so much coffees but rarely do we consider it’s vast journey and our own preferences. A year ago I decided to collect ever single coffee sampled, tasted and consumed on our bar at Protein. Being a very small bar, with a tiny audience, I decided this is the perfect space to collect and consider our own preference in selecting the coffees we choose to offer to our customers. In October this year we began to compile the coffee bags we had accumulated during our first year as a multi-roastery coffee bar. What started as a basic visual map of coffee bags began to quickly develop into something so much more. With the help of the data visualizing agency Signal-Noise, the above video was created.

A 365 day time lapse of the coffees we consumed during that period, focusing mainly on the varietals of the coffee as the over all accumulation.

For this year coming, organically the intention is to grow this map further via the mass network of specialty coffee roasters worldwide. I can already see the clusters of cafes and roasters from major cities globally take position on the future map, highlighting individual nations preference in varietals and origin selection. Looking forward to 2013. 

http://prote.in/feed/2012/12/one-year-of-protein-by-dunnefrankowski1

DunneFrankowski

(Source: facebook.com)

The Shelf At Protein

About 4 weeks ago I called on Bruno’s services as I knew this guy can put his hand to any process and come up with an intelligent, consider and efficient result. We were luckily enough to have his helping hand during the preparation of the UKBC London Heats hosted in Londonewcastle’s 23 Redchurch Street Gallery. 

As he knew us best, he understand the direction we intend to go in, style, concept etc, he was the best person for the job, for any job actually if you get to know him.  Introducing “The man who can” , Bruno Vincent . 

“So sitting and drinking unsafe quantities of coffee from Messers Dunne and Frankowski has paid off again.A little commission landed on my lap from the guys upstairs at Protein.They wanted a small showpiece shelf within the coffee shop where they could physically sell some of the products that they have available online.

The brief was to have something that was sympathetic to the current design but sufficiently different to separate it.

It also had to be easily removable, leaving the minimum of visible fixings on the wall.

So this is what I came up with.

As always, budget was a major consideration and the biggest cost, apart from my time, was always going to be sourcing a quality piece of wood. Luckily for me, but not for the proprietors, the Stoke Newington wood shop was having a closing down sale and had two contenders left in stock.”

DunneFrankowski 

Hitch 

Beautifully designed solid oak dining table base with accents of red painted sections form part of the architectural look. 

Inspired me to make a kitchen table for new house…… love the industrious building material look. 

Dunne

The Movement of A Bar

One of main design features of the Protein bar at 18 Hewett Street, was to create a neutral clean and clear space which could adapt and evolve with the space itself in order to keep it fresh and facilitate the ever changing gallery which houses a constant stream of events. 

This was achieved with the simple addition of a modular bar surface which in conjunction with the rigid trestle legs can be moved to any point on the espresso bar, and also the shelving  which runs from the door to back wall.  We aimed to keep function over form throughout the whole design process. We hope to see this implemented into the cafe world to keep thing clean and interesting, I’d rather see coffee of the future presented in a more neutral calming space than that of the traditional cafe interior, which at this point is a little old. 

Build executed by Dean Edmonds 

DunneFrankowski 

(Source: dunnefrankowski.com)

DunneFrankowski with Dean Edmonds 

Nine Months ago now an idea seed was planted.

Six Months ago it sprung to life.

What will ever happening Next. 

DunneFrankowski 

Taste Academy at Protein 

2nd May 2012

On the 2nd we curated and hosted the Protein Taste Academy in the gallery 18 Hewett street which was attended by 40 individuals who came to enjoy a wonderful evening and experience a unique breakdown of taste and aroma with some of the country’s top creative minds.

The evening kicked off exploring taste as a gustatory pleasure with a talk by the Institute of Food Research chemist Dave Hart. He explained the science of taste in a fascinating interactive lecture that aimed to deconstruct our palettes and make us question certain flavors.

Design and catering studio Blanch and Shock produced six incredible canapes that each involved multiple processes to create complex tasters to test the pallete. From the ‘black bream ceviche, rhubarb, oxalis salt and sorrel’ to the ‘yoghurt sponge and Granny smith apple peel powder’, each dish was plated and explained to allow us to savour and contemplate the individual taste elements.

And finally The Whistling Shop’s Ryan Chetiyawardana created the ‘Ceres Joker’ cocktail which encapsulated every element of the academy. The cocktail (Dalmore 15 and sloe gin sour with ginger bitters) was served straight up in a coupette with a lemon scented balloon tethered to the glass with a fuse. The fuse, when lit, popped the balloon, releasing a burst of aroma into the air to heighten the gustatory experience.

For us taste is far broader than just coffee, we never approach coffee with a stereotype of what we think it should be, instead by applying your knowledge of taste & flavours in general, that everybody has obtained through life experience & consumption, we are open to new tastes, flavours, experiences & ideas. Taste is an experience, a surprise, an adventure, so enjoy it. 

DunneFrankowski

(Source: )

LaCimbali Stand London Coffee Festival 2012 

It’s been a busy month so we’re going to play catch up with what we have been up to.  The London Coffee Festival was on from the 27th to the 29th of April apart from teaching Lab sessions and judging the UKBC, we designed the LaCimbali stand which was located in the Hyde Park area. The 10 x 4 metre area was broken down into three sections, a bar, historical section and semi professional/home section.

The bar was set up with a WCE spec M39 HD machine and 6 Magnum on demand grinders showcasing coffee from UK based roasters HasBean, Square Mile, Union, Climpson and Sons, Monmouth, Nude,  guest espresso from Caffenation in Antwerp Belgium as well as some coffee from the UKBC finalists. 

The historical section was a vinyl timeline celebrating the companies centenary designed by Puck Studio. With a original Granluce machine brought in from Germany ,especially for the festival, splitting the stand between the bar and home machine’s. 

The lower counter home/semi professional area showcased the new Dafney machine and grinders and allowed consumer interaction with the product. 

The stand was made out of plywood in modular units and fabricated by East London Furniture.

DunneFrankowski

Coffee Home Brewing Products

We now have everything for your home brewing needs.  So whenever your in need drop by Protein by DunneFrankowski and say Hi.

DunneFrankowski

Over the last few months we’ve been working on a bar for Protein creating a new café model, which works under the ethos of functionality over form, focusing on presentation, service and design.

Creating a modular multi purpose space that is profitable, affordable to set up and can be run comfortably by a maximum two people.  It can also be taken and re-created in a variety of spaces.

Through events and collaborations which will surround it, we will be trying to bring together creative’s from a multitude of areas which might not always be obviously associated with one another.

Conceptually designed by Dunne & Frankowski and executed by furniture designer Dean Edmonds. Machine sponsorship by La Cimbali, currently serving Union and Hasbean coffees. Open 7 days a week at 18 HEWETT STREET, SHOREDITCH, EC2A 3NN.

DUNNEFRANKOWSKI

(Source: dunnefrankowski.com)