Mr. Porter, an online retailer of high-end menswear, published a lovely interactive map of global coffee trends this summer in the journal section of their website. You can glide around the map and read tidbits about each location’s coffee culture and brief summaries of various brew methods and coffee drinks.
The illustrations were done by some of my favorite designers at Hey Studio in Barcelona, Spain. Their simple geometric style illustrates twenty-nine different drinks from around the world, from the AeroPress to the Ten Belles.
The map is also accompanied by some thoughts from Mansel Fletcher, the site’s Features Editor, and Marco Arrigo from Illy, regarding today’s evolving coffee scene:
One of the striking things about the modern coffee scene is the extent to which the Italian tradition has been written out of the picture. The flat white has become so popular that it’s possible to imagine that the espresso was invented in Melbourne, rather than in Turin. However, Mr Marco Arrigo, Illy’s head of quality in the UK, believes that there’s one element of Italian coffee culture that Anglo Saxons can’t reproduce. “In the UK and the US you can have the coffee, but you still don’t have the culture. You should enjoy a coffee with somebody else, sitting down, drinking from a real cup. To drink coffee on your own, from a paper cup, while sending an email on your BlackBerry is missing the point; it’s like eating a meal in front of the television. It’s sterile.” – Mr. Porter
Novel is just that—a novel travel kettle that folds up for easy packing. The kettle design, by Slovakian designer Stanislav Sabo is currently patented, but I’m not sure how functional it is at this point. Very little information is available about the technical aspects of how it would work, if it would actually work at all. But what if it did? It would make the ultimate travel coffee kit complete. I want one.
When I travel, I always carry my AeroPress, hand grinder, pocket scale, KeepCup and fresh coffee. The missing link is always the hot water. Sometimes you can find it in large boilers set aside for tea, or you can hunt down a nearby café and awkwardly explain that you only need hot water to brew your own coffee. Some hotels have kettles, but they are often pretty scary on the inside—to the point that you wouldn’t want to drink anything that came out of it. But even those hotel room kettles are beginning to be replaced by K-Cup machines.
The Novel is made from a 100% silicone liner that’s wrapped in heatproof plastic panels, which all fold flat. The pieces, including the lid are held together by magnets which also activate fuses in the electric base. From the illustrations of the prototype, I’m not entirely sure how energy is transferred to boil the water, but this can’t be an impossible task—we landed on the moon damn it!
I’ve had conversations with manufactures about this type of product, but they’re convinced the market isn’t big enough—I think they’re misjudging the potential. If something like this could be powered in the car or by solar adapter, then backpackers, campers and road trippers of all stripes would be totally into something like this—no more bulky butane kettles taking up valuable space in your pack.
Any product engineers out there want to help Stanislav make this functional and Kickstart it? Or let’s start from scratch and make something awesome. Give me freedom or give me death! Is that really too much to ask?
On October 1, Counter Culture Coffee’s new world class, state-of-the art training facility will officially open in New York City. The fully renovated space offers 3,600 sq feet of epic coffee training wonderland that will include one of the first Modbar systems in the country as well as equipment from all the top equipment manufacturers—La Marzocco, Ditting, Mazzer, Nuova Simonelli, Marco and Mahlkonig. If the Modbar wasn’t enough there will also be several Über boilers and an EK-43.
Counter Culture Coffee is headquartered in Durham, NC but sells coffee through wholesale accounts in most major cities and beyond. The company doesn’t have cafés of their own and instead focuses their energy on thoroughly training their wholesale customers. The training program has proved quite successful for their own employees as well, helping both Katie Carguilo, the 2012 US Barista Champion and Erin McCarthy, the 2013 World Brewers Cup Champion win their respective competitions.
The training center will be used for an array of classes from the company’s Counter Intelligence program and boasts an incredibly multi-faceted design to host a broad range of events. There will be free public cuppings every Friday at 10am (which also take place at their other training centers around the country), home brewing workshops and even food pairing events with guest chefs.
For the industry side, there’s an espresso training room that fits up to 20 people, a full service tech lab in the basement, and a competition training room. If you happen to be a Counter Culture wholesale customer you’ll even have your own key. As Counter Culture’s own Jesse Kahn puts it, “our training lab IS our wholesale customers training lab. They have access whenever they need it. It’s all about helping people have sustainable in-house training.”
The design utilizes ample amounts of reclaimed and salvaged wood filling the space, and its 16ft high ceilings, with some warmth. The architect, Jane Kim, has worked with other well known coffee spots in NYC, including the second location of Everyman Espresso and Third Rail, but the work for Counter Culture seems to better reflect some of her beautiful lofty residential work.
[above the CCC dream team in their new training center: Park Brannen, Katie Carguilo, Jesse Kahn, Erin Meister, and Erin McCarthy] Photos: Alan Tansey
For those of you in NYC this weekend, the training center will have an open house on Friday and Saturday to celebrate with cuppings, brewing workshops and giveways. I can’t make it, so stop by the new space, taste some great coffee, Instagram the hell out of it and give Jesse Kahn a giant hug for me.
The New York Counter Culture Training Center
376 Broome Street
New York, NY 10013
John and Radek, two coffee lovers in the Czech Republic, have recently directed their passion towards creating unique, hand crafted products to compliment your coffee making. WeBrew sent me one of their hefty—yet delicate—slow pouring decanters, which is a pleasure to use and makes much more of an impression on guests than the Hario vessels we’ve become so accustomed too.
A beautiful tasting coffee can be enjoyed many ways. You don’t need fancy glass to get a fantastic cup, but it sure does look nice on your table. The vessel you choose to drink (or serve) coffee from can affect your perception and experience more than you may realize. From the balance and comfort of the vessel, to the thickness of the lip and the heat your hands are able to feel— it all enhances or limits the experience.
WeBrew set out to compliment the joy of great tasting coffee with well made products. They’ve already created a small line of their own that includes hand blown glassware, custom wooden tampers and denim aprons.
Ministry of Supply is a fashion start-up founded by MIT engineers, designers and material scientists intent on revolutionizing business clothing. Founded in 2010, they’ve already tackled work shirts, trousers and undershirts, but now they’ve turned their attention to the wardrobe workhorse we all know as the sock.
Being MIT engineers, MOS has used all sorts of thermal mapping, pressure mapping and mapping mapping to design Atlas, a sock they claim fits and flexes like a second skin. The best part, they’ve infused carbonized (think really dark roast) coffee into their recycled polyester thread that is supposed to work like a filter for bad odors, effectively preventing your feet from smelling after a long day at the office, or working bar pulling shots.
Odor control is difficult in socks. As such, we turned to nature to find an effective way to create a fresher sock, leading us to coffee. Atlas uses carbonized coffee which has been reclaimed from coffee roasters and shops, and is processed through a pharmaceutical process to remove the coffee oils (so it won’t smell like coffee!) and is then infused into our recycled polyester yarns. –MOS
The innovative new socks are being pre-sold through Kickstarter and the initial goal has already been surpassed four times over. So if you love a fresh pair of socks as much as a good cup of coffee, you may be interested in checking them out.
While San Franciscans await the opening of Kevin “Tex” Bohlin’s new shop Saint Frank, later this summer, you can get a small taste of what to expect by visiting the Public Bike showroom in South Park. Bohlin has partnered with Public, a European inspired bike company started by Rob Forbes (who also founded Design Within Reach) to open a small pop-up coffee bar on Public’s front porch.
Bohlin, former Ritual Coffee employee and US Barista Championship competitor, will be serving up coffee drinks now through July 20th to customers and passersby who stop by to say hello. The culture of coffee, bikes and design have always fit together quite well and Rob Forbes clearly recognizes that. So partnering with Bohlin to pair great coffee with Public’s smartly designed bicycles is a well-made match.
Coffee Supreme, the New Zealand-based coffee roaster, won first prize in the non-alcoholic beverage category last week at the annual Dieline Package Design Awards. The company, which has five locations in New Zealand and one in Melbourne, received a brand makeover last year from the NZ-based design agency Hardhat that included the development of an engaging system of take-away cups for their stores.
The new collection of cups include sixteen unique illustrations that are meant to capture the spirit and individuality of the company, referencing vintage etchings with a modern design approach. The system also includes three different cup colors to easily distinguish between different sizes—definitely a helpful feature for busy baristas.
In creating this collection of cups, each with their own characterful hand-drawn or painted illustration, we hoped to replace the somewhat thoughtless routine of buying a take-out coffee with a more unique and personal experience, encouraging you to take a moment to stop & reflect; to look at the detail and humor in the illustrations, to look forward to seeing which cup your coffee might arrive in, having a particular favorite.
Put simply, this was about re-connecting people with the great cup of coffee in their hands. -Hardhat Design
I’m not a supporter of paper cups, but these are quite lovely and definitely distinguishable. If only they weren’t meant to be thrown away after such a short life.
The syphon (or vacuum coffee maker) is one of those brew methods that truly embodies coffee geekdom. Everything about it feels more like a science experiment than a morning coffee routine and it always creates quite a performance at the coffee shops who use them. The invention of the syphon coffee maker dates back to the early 1800′s, which makes it one of the oldest ways to brew coffee. While it’s taken many forms over the years, the modern syphon design hasn’t changed much—until now.
Hario, one of the more prominent manufactures of syphon brewers, has just released an elegant and curvaceous new model called the Hario Sommelier. I saw what looked like a prototype of this in Portland last year which piqued my curiosity, so Hario sent me one of the new production models to try out. If you happen to be in Nice this week for the World of Coffee event, they will most likely have them at their booth.
The new SCA-5 has left behind the glass globe from former syphon models and embraced a look that’s more familiar to wine aficionados. The new syphon bowls are handmade in order to achieve its extreme shape, but also contributes to its heftier price ($260). As the name implies, this syphon is meant to enhance the aromatic experience of the coffee, while also catching the attention of fine dining establishments.
One of the primary differences with this syphon, aside from the shape, is its separation from the stand. This allows the coffee decanter to sit on its own, which changes the experience of pouring and presentation. The neck is also covered by a thick, finned silicone collar that can be easily removed for washing.
Functionally, the Sommelier syphon works just like other vac pots, but Hario seems to have designed it to work primarily with their new metal filter. The filter is laser cut and works quite well, leaving behind sediment that’s comparable to the latest Kone filter.
The stainless steel and silicone filter is easy to clean and looks like it will survive a significant amount of re-use, however, the clarity of cloth filters is what I love most about the syphon. The Sommelier comes with both a cloth and metal filter, so you can decide yourself what works best for the occasion.
There are two things I had issues with while using the new design that I’d like to point out. First, the extreme bell curve at the bottom of the decanter is meant to trap sediment when pouring coffee, which is great when you’re using the metal filter, but frustrating when you’re using cloth and want all the coffee to pour out easily.
The decanter needs to be tipped at a fairly extreme angle to get everything into your cup. The lip on the decanter itself is also fairly wide, so the control of the pour isn’t as precise as the woodneck or V60 decanters, but I assume this is a result of it being handmade.
Hario may have gained inspiration for the Sommelier (name and shape) from fine wine, but now they’re using their expertise to help elevate the coffee experience in fine restaurants as well. Whether Noma ever intends to switch from brewing delicious coffee on V60s or you just really want to impress your dinner guests, the Sommelier syphon definitely makes a gorgeous conversation starter about coffee.
The Portland Press is a beautiful and responsible new approach to manufacturing a coffee brewing staple—the French press. This is the first product from Bucket, a two person startup in Portland, Oregon who wants to manufacture products as responsibly as possible while creating relationships between customers and the craftsmen who make their products. The coffee market seems like a good place to start.
Bryan Kappa and Rob Story wanted to develop a French press that was manufactured locally using materials from the US and wasn’t as fragile as the typical French press glass that most of us have probably shattered ourselves more than once.
The Portland Press is a french press for a Mason jar, made in the state of Oregon, out of materials sourced in the USA. It’s a simple, clean, practical design made out of fundamental materials: glass, wool, steel, wood. Most importantly, the Mason jar is easy to replace if it breaks, and the rest of the Portland Press is backed with a lifetime warranty. -Bucket
While I continue to support the French press as a simple way of introducing people to the joys of brewing fresh coffee at home, I do wish Bucket could have partnered with Espro to develop a next generation version of this lovely product.
Responsibly made also doesn’t come cheap, and $100 for a 24oz French press positions this on the high end of the price spectrum. Maybe the lifetime warranty will help offset the sticker shock or maybe the beauty of the Oregon maple lid and the wool sleeve are enough to persuade you to part with your money a bit easier.
This week at the Melbourne International Coffee Expo, thousands of people will gather to watch the World Barista and Brewers Championships and wander through endless aisles of the latest coffee equipment. There will be meetings with coffee exporters from around the world and new product demos, all accompanied by a limitless number of drinks served from a myriad of complimentary coffee bars.
Usually all this free expo coffee leads to lots of wasted paper cups, but the homegrown Australian company KeepCup is going to try and limit that waste. Coinciding with the launch of a new global campaign called “Salute the Reuser,” KeepCup will manage three wash stations at this weekend’s coffee expo where they’ll wash reusable cups (of any kind). Beyond just keeping your mug clean, they will be donating 10 cents for each cup washed to Coffee Kids, a non-profit that supports families in coffee growing regions.
As the official Sustainability Sponsor of this year’s expo, KeepCup is tackling an issue that often gets discussed, but rarely addressed at these types of events, “how to reduce disposable waste.” I’ve used my KeepCup on planes, trains, boats and mountains—wherever I don’t have easy access to ceramic or glass, my KeepCup is there. I’ve been an advocate of the KeepCup for some time (and even sell DCILY versions), not just for the practicality of the product, but for the authenticity of the brand and the contributions the company has made to the coffee community. This is a a great initiative and we should not only salute the reuser, but also KeepCup for their continued efforts.
KeepCup has also worked with some of the world’s best letter artists, Jessica Hische and Timba Smits, to create several versions of their mantra for the campaign—they’d look great on a reusable tote. Salute the reuser and damn thy disposable.