Melbourne

MICE 2013 will bring together the World Barista Championship, the World Brewers Cup, the inaugural Global Coffee Review Symposium and Australia’s largest dedicated-coffee trade show, for a once in a lifetime event.

Hosting the World Barista Championships and World Brewers Cup, the MICE2013 will be the culmination of decades of hard work that have seen the Australasian industry develop what is now being recognised as one of the strongest specialty coffee scenes in the world.

Thanks to coaching I am incredibly lucky to have travelled half way across the globe in order to aid the Spanish Barista Champions 15 minute presentation.

Months of concepting, considering, creating and coffee tasting leads to one coffee, fifteen minutes, one trolley, seven judges, twelve espresso based drinks and countless hours of stress. This is what a Barista Championship consists of, and all in order to have a chance to convey an idea about a coffee.

Please follow us on Instagram : RobDunneIt & NomadCoffee

And wish Jordi Mestre well.

Dunne

I Love Legs

By Why The Friday

Dunne

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

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

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

Urban Coffee Farm

The Melbourne Food and Wine Festival has engaged design firm Hassell to create an interactive central “festival hub” for consumers to gain and understanding of where their coffee comes from, while enjoying the a cup in the outdoors. 

Inspired by the terroir of coffee growing regions of Guatemala, the installation made made out of pallet’s and housing more the 120 coffee plants. Tells the story of how coffee gets to the consumer from different parts of the world as well as focusing on sustainability and ethics. Creating an urban environment in a thoroughfare which has up to 50,000 people pass through it everyday.

Frankowski 

Tea Making Tips (1941)

This was brought to my attention earlier today, and I felt I had to share it. A national broadcast highlighting how to appropriately brew a good old english cuppa. Regardless of the haphazard info and lack of any sort of detail, you have to admire the fact that these videos were made to educate the masses. 

Makes me want to do a re-make but with the information we currently obtain when brewing tea and coffee. 

Welcome to the world of a national obsession and a place where people say ‘orf’ instead of ‘off’. Tea connoisseurs will benefit from the six golden tips for making the perfect cuppa, as well as countless other handy hints (never store your tea next to cheese, for example). There’s an assessment of the pros and cons of various teapots and words of wisdom about the tea bush itself. Slightly grotesque methods for producing tea en masse are demonstrated - it was wartime, after all - and tea had to be produced by the oceanful. As such, there are some top tips for cleaning that hard-to-reach tap in your tea urn. Remember: “a dirty tap means dirty tea”. (Robin Baker)

Dunne

(Source: bfi.org.uk)

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

Soma 

Water Filtration 

Soma, a new san francisco-based start-up decided to take matters into 
their own hands. working together with david beeman, one of the top water filtration experts who has developed formulas for brands such as starbucks, 
the team has conceived a simple, elegant, 100% compostable product - which rivals the available plastic options - elevating the importance
of water within our everyday lives.

The cone-shaped design is made from a starch-based PLA plastic equipped with a vegan silk filtering pad and catalytic activated coconut shell 
carbon particles for filtering - normally a combination of plastic resin and carbon is used to clean water - making soma a comparable organic alternative.
the hourglass vessel has been created to look sleek whether in the fridge or the table of a fancy dinner party, and stands at 10.7 inches tall, 
with the capacity to hold five 8-0z glasses of water.

The soma carafe and filters are sold exclusively online, delivered to customers every two months via subscription so that they change 
their filter on time. the project is currently seeking out help on kickstarter.

Dunne

Cube Jigger

by Josh Owen

according to the designer: “the design of the aluminum cube jigger evolved from an experiment to compress the six most common liquid measures used to mix alcoholic drinks, into the smallest possible dispenser. the form was inspired by traditional box-shaped, Japanese sake cups, from which sake is sipped from the corners.”

This is my next equipment purchase. 

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)