Sager And Wilde 

I can not recommend highly enough how good the Sager and Wilde concept is. If you are a wine lover, you will not be disappointed in anyway by the quality of the wines poured at their WineThursday Event. This is an opportunity for those who can not afford expensive wines by the bottle to experience some of the finests wines produced. 

Get involved and explore the beauty that is WINE. 

WineThursday  84-86 Great Eastern St, 6-11pm

DunneFrankowski 

sagerandwilde:

We are incredibly proud to be the first in the UK to pour @rn74 ‘s @sandhiwines Pinot. This one is for you SF.

Dalston Department Store

We have got two more editions of the Dalston Department Store coming up before Christmas. One this Saturday 1st and Sunday 2nd of December and one on the 15th and 16th of December. 

Dalston Department Store is a new pop - up showcasing collections from the latest British talent.

Star House

3 Richmond Rd London E8 3HY

Thursday - Friday 17:00- 21:00 

Saturday - Sunday 10:00 - 18:00 

DunneFrankowski

One Year of Protein by DunneFrankowski 

To all who may have crossed our paths this year, whether it was over a cup of coffee, a beer or more than likely a cocktail, we are hitting our one your anniversary. Thats right, we are turning ONE YEAR OLD. In baby terms we have just started crawling, we have learnt so much in such a short space of time.  We are looking forward to the future when we learn how to walk, then run and possibly jump. What we are trying to say is that, this is just the beginning, we are looking forward to a vibrant, creative future. 

This show shall celebrate a year in the life of our tiny coffee bar based in Shoreditch at 18 Hewett Street. Over the past year we have tasted up to 300 different coffees, what started out as an OCD idea to collect every single coffee bag consumed in order to creative a visual map of the coffee belt has escalated into so much more. Coupled with the information provided by our coffee counting visualisation, we have created endless fun facts regarding our coffee consumption trends. From the total volume of coffees made, milk used, caffeine extracted and even distance travelled in the serving of these beverages. We have asked our artistic friends and associates to visualise this information in a fun abstract poster format which will be presented for your eyes only. 

A special thanks to Bruno Vincent for all his amazing efforts, support, ideas, friendship and finally the curation of this event.

All welcome to join us over a beverage next Friday the 7th of December. 

Yours Sincerely 

DunneFrankowski 

Chocolate Tasting 

Sunday 18th November 1pm

This week we are changing things up and having a chocolate tasting instead of  our usual Sunday cupping. Hosted by our friend Michael Lowe from Paul A. Young Fine Chocolate’s come along, learn and taste another product from a roasted bean. 

Protein by DunneFrankowski

18 Hewett St EC2A 3NN 

1pm £5 

DunneFrankowski

Detail in The Ice

Recently I visited a newly opened Cocktail Bar back in Dublin, Ireland. As always I positioned myself on the bar in order to get the most out of a bar experience. I am not a fan of table service in a bar which is lead heavily by process and skill. Very quickly you can obtain an overview of a working area, which will possibly explain why you like or dislike the product you are currently consuming. The bar of any food or beverage establishment is the only place in which you can connect to what is in that space, the origin of the product.

As I sat at this bar and observed, I found myself questioning the ice in which was being used, the sound it made as it was shook, how quickly is melt as it chilled the vessels. I could hear it splinter and slush instantly once in shaker. The result was clear in my heavily diluted beverages, a watered down, disappointing, nearly non-alcoholic beverage.  The bar tender behind the bar had never once questioned Ice. 

This beautifully shot video shows how important ice is at Grant Achatz’s cocktail bar The Aviary in Chicago.

“Beverage director Charles Joly and sous chef Micah Melton discuss the Aviary’s ice philosophy - how it’s made and used to give flavor to cocktails versus water them down. For instance, their margaritas are made with fresno chili ice cubes which get spicier as they melt.”

Dunne

Dalston Department Store 

This week we have in invited to be part of the Dalston Department Store, which is a new concept by D.S Dundee to use their office space and turn it to a creative outlet for up and coming designers and East London creatives. 

With the launch on Thursday we will be serving tasty beverages from Friday till Sunday. 

DunneFrankowski

Starbucks Espresso Journey 

By Nendo

I have never drank a Starbucks coffee or like to promote them. 

But the concept pop up shop which has just been launched in Tokyo, is something that anyone interested in design or conceptualising pop-up idea’s should take a look at. 

Designed by Nendo, the space has taken inspiration from a library where customers are encouraged to order drinks by selecting from a variety of different coloured books, which represent different drinks. Inside the covers of the book customers could read information about their drinks before ordering, with each drink customers are also given a sleeve to customise their flask. 

Frankowski

(Source: dezeen.com)

Auchentoshan Presents

D.S Dundee and DunneFrankowski Tailoring and Coffee Talk.

So just if you haven’t heard we’re part of the Auchentoshan classically modern tour and are part of tonight’s event at The Blacksmith and Toffeemaker. 

The evening is going to consist of a whisky tasting. An interactive tailoring workshop with D.S Dundee and interactive coffee presentation about perception of taste. 

The Blacksmith and Toffeemaker 

292-294 St John St, London EC1V 4PA

6pm - 10pm 

DunneFrankowski

Hewett Street Block Party 

22nd September 2012 12:00 - 21:00 

This coming Saturday our street is getting blocked off for a good old fashioned block party with a East End twist. 

So for one day only we have the license to sell some coffee cocktails alongside our tasty beverages. So as we finalise our recipe’s and special guests, put the date in our diary as it’s going to be a lot of fun.  

DunneFrankowski

Coffee Education 

Just a reminder that our courses are back and filling up quickly. We’ve got only a few spots left of September and October so don’t miss out.  You can book them through Eventbrite.

Tasting Class

Hosted by DunneFrankowski 

October 13th, November 17th - 11:30 - 13:30

The tasting class in a fun and enjoyable experience which covers a flavour deconstruction, coffee origins, processing methods and their effects on taste. As well as cupping some great coffee’s. Perfect introduction for any coffee lover to the colourful complex world of coffee. Suitable for anyone. 

6 people max £35 

Basic Barista 

Hosted by Frankowski 

September 29th, October 20th, December 1st  09:30 - 12:30 

Suitable for both home and professional barista’s we’re going to cover grinding, extraction, milk steaming and cleaning. Along with a short history of coffee it’s origins and cultural significance. 

4 people max £60

Latte Art

Hosted by Dunne

September 29th, October 20th, December 1st  13:00 - 15:00 

Suitable for both home and professional barista’s or for coffee enthusiasts learn and understand the theory or milk and pouring techniques, as really it’s not as hard as it looks. Hands on guidance and logical techniques in order to improve any standard milk pouring. 

4 people max £60 

DunneFrankowski

Death By Burrito 

Brought to you by the Rebel Dining Society’s Shay Ola and Sipstir’s Ryan Chetiyawarda.

Death By Burrito is an exciting contemporary Mexican grill and cocktail bar concept located at the renowned Catch bar in the heart of Shoreditch.

   I was lucky enough to attend a preview night last week for the opening of Death By Burritos. I have to say I couldn’t help but be excited to taste and experience what lay ahead of me as I had overheard the concept evolve from start to finish at Protein Bar on Hewett St. 

I had booked ahead for 4 persons, but that 4 magically jumped to 6 very quickly when they heard the concept. Mexican diner food served along side tequila based cocktails. The Catch staff eagerly welcomed us and accommodated our numbers at ease. Greeted with a round of Jose Cuervo tequila indicating the beginning of a good time. I suggest everyone selecting one of each cocktail as you can share them in order to quickly discover your preferred beverage. Trust me when I say, none will disappoint as all have been cleverly concepted & crafted by Ryan Chetiyawarda. 

Keeping in mind this is not a restaurant but more of a diner experience, the waiting staff will indicate with a personable introduction to the dining style of serving. There will be no breakdown between “Starters” & “Mains”, as they see dining as a social gathering, and wish for the table to fill up with food as it is ready. This kind of food is best shared. 

As we had 6 people to order we managed to order one of everything, every main dish comes with a side of fresh guacamole with baked blue tortilla chips. Regarding the mains you get you choose from Burrito or Taco with a selection of six different meats. Vegetarian’s need not worry as all are catered for.

I ordered the crab cakes and mole smoked short rib, as I was intrigued by the smoking process which took 12 hours, using oak and cocoa nips which gave it a deep rich sweet flavour, balanced with just the right amount of spice. The ingredients are fresh, the service is fast, the drinks are fun and the space is fitting. This is a welcome addition to the Shoreditch food & beverage offering. If you enjoy good food and friends this is the ideal place to start your night off with a bang. 

I strongly advice all who have a craving for Mexican food to check this out. 

DBB @ CATCH, 22 KINGSLAND RD, E2 8DA

WEDS  - 5-10PM

THURS - 5-10PM

FRI   - 5-10PM

SAT   - 5-10PM

info@deathbyburrito.com

@deathbyburrito1

Images By : Victor A Frankowski

DunneFrankowski  

(Source: deathbyburrito.com)

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)

PARISH HALL

Parish Hall in Brooklyn, NY, with a minimalist restaurant interior, simple , clean yet sophisticated architectural elements that remain invisible to the diner’s overall experience. 

JOSEPH FOGLIA DESIGNS

Dunne

Liquid Geeks at Stählemühle 

A couple a weeks ago I posted images from Stählemühle beautifully situated  in an old mill in Eigeltingen, near the shores of Lake Constance. 

I love this company, quality driven, focussing entirely on process, taste and experience, in a way the Master Distiller feels ever sip is a sensory experience.

“the first step is to teach people to use their senses”

For us this is the direction we aspire to take in order to widen a future coffee loving audience. 

Dunne