There’s a new coffee book that’s been frolicking through the meadows of the internet and floating down the streams of social media called “A–Z Coffee.” This pocket guide for self-appointed coffee nerds is a collaboration between Norwegian illustrator Lars K. Huse and designer Harald Johnsen Vøyle.
Presented as an A-Z; an art-book, and conversational guide about coffee, specialty coffee and coffee culture, filling a gap in the market overflowing with purely informative, and at times frankly boring books. It has been formed over the past six months, pulling and combining resources as both an illustrator and a coffee professional. The book is aesthetically quite simple, classic contemporary, with subtlety in line and production.
This book is far from a complete overview of specialty coffee and explicitly states that it isn’t trying to be. The content of the book is a bit random in its effort to acknowledge each letter of the alphabet, but it’s a clever and entertaining read nonetheless.
I learned, I laughed, and I longed to see Pulp Fiction again. While reading through the book, I eagerly awaited to see how the letters “X” & “Z” would be fulfilled (Spoiler Alert!) and I must say, well done. Xyleborus Coffeivorus! PS: “Hoffmann” has two “n’s.”
Find out where to pick one up yourself at Kaffikaze.no
I recently worked with the Specialty Coffee Association of America (SCAA) to design their latest report illustrating sales trends among coffeehouses. This tool is developed by SCAA to give helpful insight into industry trends among specialty coffee retailers.
If you’re a coffeehouse retailer, the SCAA Coffeehouse Sales Trends Report a useful benchmarking tool available to assess the state of the retail environment and industry. Developed in conjunction with the Cleveland Research Company and a participating group of specialty coffee retailers, this report observes sales and cost trends including an examination of the competitive landscape, a 12 month outlook and category and segment trends. The report also provides an insider’s view of consumer preferences broken down by category as well as big picture trends compared to other foodservice segments. There is truly no better means of understanding your business within the larger industry than through the SCAA Coffeehouse Sales Trends Report. -SCAA
The SCAA is currently looking for more coffee retailers to participate in future reports. If you’re interested, visit the SCAA for more information.
The fashionable, eco-conscious lifestyle company Nau, is no stranger to collaborations. Their latest project is a deluxe titanium coffee set designed with Snow Peak that’s sure to improve any campsite or picnic. The set includes a French press, double-walled mug, milk frother, a bag of Stumptown coffee, and a clever cutting board that encases a Japanese-made knife. It’s the brunch kit in a bag that you never knew you needed.
I’ve been a huge fan of Nau since their early days as a company—before they were almost a casualty of the economic crash in 2008. In fact, all of my outerwear comes from their collection. So if the integrity and quality of their collaborations are as solid as their own products, this is most likely an equally good investment.
With summer upon us, you will hopefully get to spend some quality time outdoors. Here in Sweden, there are 5 weeks of mandatory holiday were most of the country runs off to a cabin, boat or archipelago—but coffee is still a daily necessity.
My preferred coffee companion while traveling may be an AeroPress, but in some cases a French press may be more practical—and it’s still an appreciated brew method. My only complaint is that it comes with a milk frother instead of a hand grinder—a much more practical and necessary tool for great coffee.
Nau x Snow Peak Café Luxe Kit ($125)
I’ve been a big fan of the Kone filter for Chemex and the Disk filter for AeroPress since I first started using them almost two years ago. From reducing waste, to highlighting certain elements of a coffee that may not make it through paper filters, the Kone and Disk are both used frequently in my brewing rotation. So I’m thrilled to share the latest progression of filters and brewing devices from DCILY sponsor, Able Brewing.
After Able Brewing amicably parted ways with Coava Coffee earlier this year to focus solely on brewing equipment, Keith Gehrke has officially reintroduced the new company. Today, Keith launched an elegant new website (designed by Jolby) while also unveiling the latest (and possibly last) version of the Kone with its beautiful new porcelain companion—a coffee brewing system designed specifically for the filter.
KONE Brewing System:
We really wanted a way to showcase the KONE’s unique coffee. So we teamed up with a local ceramic studio here in Portland with the goal of producing a manual brewer that is as versatile as possible, a joy to use and a centerpiece in your home. The brewer beautifully houses the KONE and after the coffee is done dripping, the filter support can be removed and replaced by an elegant lid. Up to 32 ounces of Coffee can be served directly from the kettle. While designing the brewer, we also realized that with the KONE resting inside the kettle you could steep a full pot of tea.
Initial orders for the new products are being taken though Kickstarter to help offset the tooling and production costs of the first run (made in the USA). In less than 2 hours, the Kickstarter campaign surpassed the initial $5000 goal, so there’s no doubt this will happen. But if you have any interest, you can take advantage of the significant savings opportunity by pre-ordering yours in the next month.
Congrats to Keith on what will likely be another beloved coffee brewing device.
Able Brewing & Kickstarter Pre-Order
The upcoming SCAA Event will bring about many things—great parties, good friends, a new US Barista Champion and a first hands-on look at some of the industries newest products. Topping my list of must-see/touch/try is the Alpha Dominche Steampunk.
What looks like the futuristic love child of a Linea 2 and Bunn Trifecta, is a customizable, PID controlled brewing system that functions like a modern day syphon. With four separate chambers, you’re able to create different profiles and brew four coffees at once.
With just a few quick taps on the touch screen, the barista customizes the STEAMPUNK brewing process to optimize the flavor of each beverage. The anticipation then begins. The customer is treated to a dazzling theatrical presentation as the STEAMPUNK’s gleaming glass crucibles fill with swirling steam. The barista then places the ground coffee on the piston and plunges it into the crucible. The grinds whirl and dance as they’re agitated and aerated by the millions of tiny bubbles. At the barista’s command, the liquid coffee is pulled by vacuum through a specially designed ultrafine photo-milled metal filter, and the dark brown elixir streams gracefully into the awaiting cup.
The Steampunk allows a barista t0 adjust the temperature, time, volume and agitation of each brew before manually plunging the coffee grounds into the chamber. The company claims that The Steampunk will offer enhanced flavor extraction that surpasses currently existing brew methods—if so, I look forward to tasting the results.
If you’ll be at SCAA, find The Steampunk at Booth 10085 or visit Alpha Dominche.
ST.ALi, one of the newer additions to the London coffee scene, is going through a bit of a change. They announced yesterday that they are parting ways with their sibling in Australia to blaze their own trail in London. I’m excited to have worked with Tim to help create the new face of Workshop Coffee Co., who will continue adding great value to specialty coffee in London at both their Clerkenwell and Marylebone locations.
Yesterday, the following announcement was shared on the ST.ALi website:
Friends, there are some changes a-foot.
In April 2011, we opened our Clerkenwell cafe under the same banner as some friends in Australia. Following shortly after, we opened our Marylebone coffeebar under the same arrangement.
The response from local customers and visitors alike has been wonderful, overwhelming and humbling, due in no small part to our fantastic team, and the guests we take care of everyday.
However, due largely to the constraints of an arrangement stretched across 10,000 miles, the time has come to blaze the trail on our own. On April 16th, the London operations of ‘ST. ALi’ and ‘Sensory Lab’ will undergo a name change, becoming Workshop Coffee Co.
So, aside from the name, what changes? Well, nothing else changes. The same friendly staff and the same dedicated owners continuing to develop, refine and improve what we do. The same great food, and the same delicious coffee.
We look forward to seeing you soon,
I’ve visited both locations in the past year and wrote about one of them last August. Both shops are a must visit when coffee touring though London, and Clerkenwell is great for a meal as well. All my best to the team at Workshop as they begin writing their new story.
Stay tuned for more details and updates in the future from @WorkshopCoffee
Last year at the Nordic Barista Cup, a prototype of the Wilfa Svart Manuell was first unveiled and put in the hands of attendees. I posted what little I knew back then, but have since had the opportunity to try one out myself.
The all-in-one kettle and pour over device, which was developed with the help of Tim Wendelboe, has moved beyond the prototype stage and will be officially released in three weeks—on the 25th of April. The US market may see them in 2013, but until then there shouldn’t be trouble finding people to use them here in coffee loving Scandinavia.
While I don’t consider myself the primary market for this, there are some things I really love about it, particularly the cohesiveness of all the parts. Everything fits nicely on the base which can be picked up and moved easily around the kitchen. It includes everything you need to get started brewing pour over coffee, except a grinder—making it great for those who are brew-curious, or just want a hassle free coffee set-up for their parent’s home or their Nordic cabin in the woods.
The cone uses standard Melitta filters and has complete flow control through the ring at the bottom. Which allows you to completely close it off for full immersion or fine tune the extraction time—adding a new variable other than grind size. The filter also sits in a removable cup that rests in the cone, making it easy to dispose of the used grounds.
The cone is held stationary above the caraffe, which is great for stability, but lacks the ability to place a scale underneath it. In an attempt to keep things easy and approachable, it makes it less desirable to someone like myself who feels blind when brewing coffee without a scale—but that may be a personal problem.
The kettle has a 1.2-liter capacity and heats up quick. It has variable temperature settings, making it great for brewing teas and the “keep warm” function will allow you to maintain the water temperature while rinsing filters. It doesn’t have the pour control of a thin-spout, but it’s better than most standard kettles I’ve used.
The most exciting thing about this product is the effort given to manual brewing at home by a large home appliance company like Wilfa. Instead of just creating their own version of a V60, they’ve thought about the whole coffee making process and what may deter someone from brewing manually. In a home appliance market flooded with k-cup machines, it’s nice to see manual brewing given this kind of attention.
The production models don’t look like they’ve changed much from the prototype I used, other than the color (which is now a more elegant looking black) and some of the graphic details. I look forward to comparing the production model when I have the chance.
You can watch Tim Wendelboe demo the Svart Manuell in the video below!
There’s a new Nordic coffee roaster to keep your eye on in Ålesund, Norway named Jacu Coffee Roasters. I first met Anne Birte and Gunnar last fall when I attended a coffee and chocolate pairing at their shop, then called Brenneriet.
At the time, Anne Birte told me of their future plans to begin roasting and gave me a sneak peek at their new rebrand, which I loved from first sight. We kept in touch after I left Ålesund and she even used two photos of mine in the re-design of their shop—mounting them like pillars on the sides of their front door.
Jacu’s name refers to the Brazilian Jacu bird, who like the Civet cat in Indonesia, is known to seek out and eat the finest coffee cherries. While Jacu (thankfully) doesn’t sell bird poo coffee, its goal is to be just as discerning when looking for the best coffees to roast and serve to their customers.
The branding, done by Tom Emil Olsen, begins with a beautiful custom wordmark that with a slight modification transforms the letter “J” into a simple icon of a Jacu bird.
The system is very thorough, designed with modular elements and economic methods of branding various pieces of collateral. There are stamps, wax seals, and embosses that all add beautiful hand-touched flare to envelopes, coffee bags and business cards.
The matte black, resealable bags are labeled with printed kraft paper that share taste and aroma notes along with basic origin information. The bags look and feel elegant, while also capturing the warm colors and textures many people associate with coffee and natural foods—a feat that can be difficult to execute well.
The café (and now roastery) has been updated along with the brand, including warm walls of wood, shelves full of coffee and a shiny new roaster. Next time you find yourself in Ålesund, be sure to visit Jacu’s revitalized home for some of the best coffee in town.
So far, the coffees I’ve tried from Jacu have been quite enjoyable (especially the Honduras, Montana Verde). Although none of them were very unique or exciting, for a new roastery, they’re off to a great start. In a country known for its high quality specialty coffee and high coffee consumption, Jacu will have no trouble finding themselves in good company. I look forward to seeing what coffees are sourced and how their offerings develop in the future—maybe something from Nordic Approach.
Like Jacu on Facebook and view more photos of their lovely branding here.
Earlier this week I wrote about the “Roaster Collection” bags, inspired by coffee roasters, but the “coffee roaster pant” is a true collaboration with one. Blue Highway, founded by two Swedish brothers who are both denim craftsmen and historians, teamed up with Stockholm-based specialty roasters Johan & Nyström to develop the perfect work pant for long days and hard wear at the roastery.
Beginning the project, Blue Highway visited the roastery to size up the employees who would be wearing them and learn about the work done around the roastery to better design for their intended environment. The project was born out of a mutual love of craft and quality in each respective field. Blue Highway drinks coffee while making jeans and J&N wear jeans while roasting coffee—it was divine providence that they work together.
Johan & Nyström has a number of 15 employees working at the roastery, and the idea of allowing them to work in custom made denim pant inspired by the old times came up when we got in contact with them because we had the idea of carrying good coffee at Unionville, for those interested in having a talk and sitting down for a cup. So we thought it would be a great idea to build a bridge between the quality thinking between their enthusiasm behind coffee, and our for the love of good denim. So me and my brother of Blue Highway sat down with the mission to create a pair of work pants suitable to wear during the everyday work preformed by a coffee roaster. –Blue Highway
The resulting product is a classic 1940′s inspired work pant that’s meant to hold up to long days manning a Probat, lifting burlap, and packing and unpacking coffee.
About the design features; the main object was to create a pair of work jeans that’s suitable to wear for long days and hard wear. So we decided to use a thick 14oz redline right hand twill with a deep indigo color. A fabric that’s durable and which will wear out nicely with time, and also its of the same type used in work clothes in USA around the middle of the last century.
The fit is a high rise with a wider leg, a true 40s style, much like early dungarees. We constructed the pants using one type of copper coloured thread and at some places we decided to use triple needle seams for more durability. Although this is not made using a triple needle chainstitch machine, we did it using our one needle lockstitch. It sure took some time but we felt very pleased with the result. The back pocket design is made inspired by an old French workwear design from the 40s, wear the side of the backpocket is fastened in the sideseem. This allows the wearer to have easy access to the backpocket, even if you are carrying tools seated down. One of the detail was to turn the yoke seam downwards instead of upwards which is the more common, this will allow your hand to slip down more easy in the backpockets, without a edge that could be annoying. –Blue Highway
Although Swedes didn’t invent jeans (they did invent the zipper), their passion for quality denim is unrivaled. Sweden is home to many leading jean companies, including Acne, Nudie, Cheap Monday and Denim Demon—so it’s fitting that Sweden’s leading coffee companies are making friends with some of them. For about 3000SEK ($440) you can have your own custom pair of Blue Highway’s made at their shop Unionville in Stockholm—or stop in and enjoy a coffee while getting an old pair patched up.
Read more about the collaboration on Unionville.
Over the years, La Marzocco has published several books covering various aspects of the coffee industry, coffee process and the heritage of their beautiful espresso machines. For their most recent release, Year Book 2011, La Marzocco teamed up with renown designer and illustrator Jon Contino, known for highlighting authentic heritage (and creating the feeling of it) with wonderful hand drawn illustrations and typography.
Contino, a New York native who co-founded the lifestyle brand CXXVI, which captures the spirit of rugged east coast Americana has lent his creative hand to the tradition of fine espresso. The book’s gorgeous photos by Sven Hoffman are complimented with the hand-crafted stylings of La Marzocco’s focus on “true artisans” and the “finest quality.”
See more at Jon Contino and order a copy from La Marzocco
[tipped by Vespertine Press]