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

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

FTSE - Sirvyvin

Some Tuesday morning beats to get you in a summer mood. 

Frankowski

One Year of DunneFrankowski Up Again

As part of UK Coffee Week our show is up again. This time at Timberyard

61-67 Old St, London EC1V 9HW.

So please come down to the private view & cupping from 6-8pm on Wednesday 24 April 2013 and support Project Waterfall. We’ve got a selection of coffee’s from Hasbean and a few experiments up our sleeve. 

We look forward to seeing you on Wednesday.

DunneFrankowski

Pirate Royalty Card

Here at DunneFrankowski we decided to create a card system which takes advantage of the fact that most loyalty cards are stored within the depths of your wallet, purses and handbags and never see the light of day again. 

We personally find the loyalty card system a coup out for genuine customer rapport and relationship building. If you can reach into your card holder and pull five or more cards, we see it as only a highlighter of how varied your loyalty actually is. 

We decided to create this cute little stamp which sits happily on any card converting them into a card you can use freely at Protein By DunneFrankowski. Feel free to take this card back to the original outlet and test their reaction to weather they value your loyalty or not. 

Pirate Loyalty at DunneFrankowski, any card will do. 

DunneFrankwoski 

Just Add More Green

Dunne

Here are date’s for our upcoming coffee tastings over the next couple of months. 

February 23rd 

March 9th and 23rd 

April 6th and 20th 

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. 

You can book all them through here. 

We also offer one to one barista classes which are catered to suite individual needs. Please send us an email if you’re interested and have any questions. A 3 hour coaching is £120. 

DunneFrankowski

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)

Our One Year Anniversary exhibition is up in the gallery, and all prints are available for £50 as limited edition A2 giclee prints of 25.

If you can’t make it down to see the show, we’ve made a little store where you can browse all the artwork and purchase if the feeling takes you.

Featured image by Greg Eason

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 

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

Rob Dunne of Dunne Frankowski creates an irish coffee

Proud Irish-man Rob Dunne of creative coffee consultants Dunne Frankowski prepares and cups the perfect Irish Coffee at Protein by Dunne Frankowski.

Dunne

(Source: )

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