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

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

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 Billy

Once a jolly swagman camped by a billabong
Under the shade of a coolibah tree,
And he sang as he watched and waited till his billy boiled:

As the the words to Waltzing Matilda go the swagman did not certainly have a billy like this. Designed by Elliat Rich this brings back Australian classic to a new contemporary aesthetic. 

Frankowski

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 

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

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

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)

Historic Cocktails

David Wondrich walks us through some old time classics.

Last night we were invited by @BlanchandShock to their new popup in @Houseofwolf.

An exceptional space at 181 Upper Street, N1, London, that prooved to be equally good with the Blanch and Shock December menu.

@JoshPollen ‘s now famous Hay infused butter with bread arrived with a beautiful Australian Pinot Noir.

Swiftly followed by Caraway Seed-cured mackerel with christmas pudding inspired garnishes like brandy creme fraiche and pickled orange peel.

From there we were presented with Beetroot, roasted over chestnut wood, perfectly paired with chicken skin sauce.

Changing cuts of pork with romanesco Christmas trees brought the experience up to a lively climax before the mother of all Christmas puns.

Partridge in a pear tree. Roast partridge with roast pears, three cornered garlic with malt and trompette ‘branches’ tying the gag together in a combination of beautiful textures.

After a little breather we were finally presented with a desert of meadowsweet carragheen pudding, yogurt sponge, candied parsnip and white chocolate ganache.

Quite simply an ingenious menu served with class in an informal yet polished space by great staff.

GO!!!

(Source: houseofwolf.co.uk)

Christmas Opening Hours

So after the excitement of the past few weeks and the busy year we have had. It’s time to take a break and recharge the batteries. 

Protein by DunneFrankowski is going to be closed from the 21st of December to the 6th of January. 

Rob, Vic and Janne

Protein Christmas Market/Dalston Department Store 

This weekend we are going to be in two places. First the third instalment of the Dalston Department Store. The second is we’re open as part of the Protein Christmas market with lots a of food and drink it’s the perfect time to pick up some presents for Christmas. 

Opening Hours

Dalston Department Store 

Thursday 17:00- 21:00 

Saturday - Sunday 10:00- 18

Protein Christmas Market

Friday 12:00 - 17:00 

Saturday 12:00 - 20:00 

Sunday 12:00 - 18:00 

DunneFrankowski