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SEE - LOOK -LISTEN -DRINK -EAT

Ask me anything   A VISUAL SIDE OF CAFE CULTURE
BY
DUNNEFRANKOWSKI

Creative Coffee Company
Contact For Consultancy : 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:

    Ł O D Ź 
2 0 1 4 
C O F F E E  
F E S T I V A L 


Lynchian Illustration By 
Lars K. Huse
www.illustrationandcoffee.comwww.cupofill.com

DUNNEFRANKOWSKI 

    Ł O D Ź 

    2 0 1 4 

    C O F F E E  

    F E S T I V A L 

    Lynchian Illustration By 

    Lars K. Huse

    www.illustrationandcoffee.com
    www.cupofill.com

    DUNNEFRANKOWSKI 

    — 2 months ago with 4 notes
    #look  #see  #listen  #drink  #eat  #DunneFrankowski  #LarsKHuse  #Coffee  #illustration  #Polnd 

    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

    — 6 months ago with 3 notes
    #see  #look  #listen  #drink  #coffee  #DunneFrankowski 

    FOX AND FAVOUR

    Fox and Favour are a creative duo, based in London, who work in photography and film.
    "We create inspiring, authentic work with a keen attention on the visual aesthetic.
    We believe beauty is not what you are looking at, but how you look at it.”\

    Recently we were lucky enough to be captured by the wonderful Philippa Langley in this photo set for the Coffee Guide.

    If wishing to take a guided tour through some very well captured images and scenes associated with Cafe and Coffee Culture, take a look here : FoxAndFavour 

    — 6 months ago with 7 notes
    #DunneFrankowski  #Look  #See  #Listen  #Drink  #Eat 

    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 

    — 7 months ago with 10 notes
    #see  #look  #listen  #drink  #design  #DunneFrankowski  #coffee 

    THE BEGINNING

    (Fe) Protein by DunneFrankowski Timelapse

    105 WEEKS AGO 

    ENDS 

    DunneFrankowksi 

    (Source: vimeo.com)

    — 9 months ago with 3 notes
    #Vimeo  #protein  #dunnefrankowski  #timelapse  #18hewettstreet 

    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

     

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

    Silt tableware collection by VW+BS from VW+BS on Vimeo.

    Silt Collection

    Three months ago we were invited to work with VW+BS.  An architectural and design firm based on Columbia Road in east London.

    What interested us about the project was the use of materials and what effect is may have upon the coffee during the brewing process. Purple clay in this instance is Lin’s Ceramics Studio’s particular brand of Purion ware, which is twice fired over a period of 48 hours in the kiln at a stoneware temperature. Fifty sets have been produced, with each having a slightly different finish due to the firing of the clay. 

    We happily collaborated with VW+BS to create a recipe that was tailored to produce a gentle, tea like ritual process, which we felt best suited the design and feel of the Silt vessels. 

    Together we researched the qualities of the material devising the best form of preparation when making coffee. During this process, We documented a method of heating, steeping and filtering the coffee acknowledging the absorbent qualities of the unglazed purple clay material.

    DunneFrankowski

    — 10 months ago with 5 notes
    #DunneFrankowski  #SiltCollection 
    DUNNEFRANKOWSKI 
At 
SHARPS
If you haven’t heard we have opened our second collaboration. This time teaming up for Sharps Barbers at 9 Windmill St W1T 2JF. 
We have a few surprises coming up in September so watch the space but in the mean time pop by, say hello, grab a coffee and a trim. We are open 7 days a week. 
DunneFrankowski

    DUNNEFRANKOWSKI 

    At 

    SHARPS


    If you haven’t heard we have opened our second collaboration. This time teaming up for Sharps Barbers at 9 Windmill St W1T 2JF

    We have a few surprises coming up in September so watch the space but in the mean time pop by, say hello, grab a coffee and a trim. We are open 7 days a week. 

    DunneFrankowski

    — 1 year ago with 4 notes
    #look  #see  #listen  #eat  #drink  #DunneFrankowski 
    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
    — 1 year ago with 140 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
     
     

     

    — 1 year ago with 26 notes
    #DunneFrankowski  #Coffee  #cocktail  #London  #Recipe  #Design  #Look  #Drink 

    Silt

    This stackable tea set by architect VW+BS is made of unglazed clay that’s meant to soften the taste of whatever you drink from it.

    The Silt range is made of twice-fired unglazed purple clay, which is commonly used in China to make intricate tea pots for serving tea. 

    "The unglazed material has the effect of softening the taste of the water in the same way as activated charcoal," said VW+BS. “This occurs whether you are serving tea, coffee water or wine.”

     

    Yixing clay is a type of clay from the region near the city of Yixing in Jiangsu province,China. Its use dates back to the Song Dynasty (960 - 1279) when Yixing clay was first mined around Lake Taihu in China. From the 17th century on, the Yixing wares were commonly exported to Europe. The finished stoneware, which is used for teaware and other small items, are usually red or brown in color. They are known as Zisha ware, and are typically unglazed.

    Zisha is a mixture of kaolinquartz and mica, with a high content of iron oxide. It is mined principally at Huanglongshan and Zhaozhuangshan and has a somewhat sandy texture. The process of preparing the clay is lengthy and was traditionally regarded as a trade secret. Typical firing temperature is between 1100C - 1200C in an oxidizing atmosphere.

     

    Dunne

    — 1 year ago with 9 notes
    #see  #look  #drink  #design  #london  #DunneFrankowski 

    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 

     

    — 1 year ago with 12 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

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

    Tasting Class

    So we have got  2 date’s left for out tasting class before we take a summer break and return in September. They are:

    May  11th

    June 1st

    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. 

    So here is a short and sweet video we got made about it by Alice Wagstaffe 

    We got a couple of spots left in each class and you can book all them through here

    DunneFrankowski

    — 1 year ago with 1 note
    #DunneFrankowski  #look  #SEE  #drink 
    Horchata By DunneFrankowski 
Horchata (/ɔrˈtʃɑːtə/; Spanish: [oɾˈtʃata]) or orxata (Valencian: [oɾˈtʃata]) is the name of several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas).
 
Recipe: 
6 Litres of Almond Milk
2 Cans of Rice Pudding
Honey 6 Tablespoons 
White Sugar (Personal Taste) 
1 Cinnamon Stick 
6 Whole Cloves
3 Vanilla Pods
Ginger 3 grams Grated
NutMeg  1 Whole Nut 
Dehydrated, 3 Ground Orange Zests 
 
Procedure
Add 3 litres of Almond milk to a large pot and bring to a simmer, no need to boil as you only want to reduce it slightly and infuse all ingredients using heat to speed up the process. 
Add the Honey to the Almond milk, and stir to dissolve. Take the vanilla pods and slice down the middle, splitting them open in order to scrap all the seeds and oils out, adding the pods and seeds into the milk. 
Taking the Cinnamon stick and the cloves, I placed them in a herb blender and ground to a very fine powder, add to the mix. Followed by the Orange Zest, which was previously dehydrated in an oven at a low temperature of 40oC, when completely dried, add to blender and reduce to a fine powder, popping it into the mix also. Grate the Nutmeg into the milk and stir till completely saturated into mix. 
Now add the Rice Pudding into the warm milk mix and blend using a hand blender, until fully homogeneous. The rice will increase the texture with a beautiful powdered mouthfeel, which will carry all the intense spices and draw out tasting experience. 
Now add the remaining Almond Milk, adjusting spices if you feel necessary. 
I have not mentioned a quantity for the white sugar as sweetness is purely a personal preference, so add in small increments until you find your balance. 
Simply allow to cool before serving over ice and garnish with vanilla powder if you’d like, but not necessary. 

Alternatively add a bottle of Tequila to your mix, again personal preference comes into play here, I was happy with 1 bottle , but most bar tenders will favour a 2 bottle measure, go figure. 

Dunne

    Horchata By DunneFrankowski

    Horchata (/ɔrˈɑːtə/; Spanish: [oɾˈtʃata]) or orxata (Valencian: [oɾˈtʃata]) is the name of several kinds of traditional beverages, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas).

    Recipe:

    6 Litres of Almond Milk

    2 Cans of Rice Pudding

    Honey 6 Tablespoons

    White Sugar (Personal Taste)

    1 Cinnamon Stick

    6 Whole Cloves

    3 Vanilla Pods

    Ginger 3 grams Grated

    NutMeg 1 Whole Nut

    Dehydrated, 3 Ground Orange Zests

    Procedure

    Add 3 litres of Almond milk to a large pot and bring to a simmer, no need to boil as you only want to reduce it slightly and infuse all ingredients using heat to speed up the process.

    Add the Honey to the Almond milk, and stir to dissolve. Take the vanilla pods and slice down the middle, splitting them open in order to scrap all the seeds and oils out, adding the pods and seeds into the milk.

    Taking the Cinnamon stick and the cloves, I placed them in a herb blender and ground to a very fine powder, add to the mix. Followed by the Orange Zest, which was previously dehydrated in an oven at a low temperature of 40oC, when completely dried, add to blender and reduce to a fine powder, popping it into the mix also. Grate the Nutmeg into the milk and stir till completely saturated into mix.

    Now add the Rice Pudding into the warm milk mix and blend using a hand blender, until fully homogeneous. The rice will increase the texture with a beautiful powdered mouthfeel, which will carry all the intense spices and draw out tasting experience.

    Now add the remaining Almond Milk, adjusting spices if you feel necessary.

    I have not mentioned a quantity for the white sugar as sweetness is purely a personal preference, so add in small increments until you find your balance.

    Simply allow to cool before serving over ice and garnish with vanilla powder if you’d like, but not necessary.

    Alternatively add a bottle of Tequila to your mix, again personal preference comes into play here, I was happy with 1 bottle , but most bar tenders will favour a 2 bottle measure, go figure.

    Dunne

    — 1 year ago with 4 notes
    #Mexico  #Mexican  #Horchata  #Drink  #Tequila  #Summer  #DunneFrankowski  #See  #Look  #Clove  #AlmondMilk  #Cinnomin  #Nutmeg  #RicePudding