For months now, there have been rumors that Denmark’s darling specialty coffee roaster, Coffee Collective, was expanding—as well as their interest in a Loring Smart Roaster. Less than a year after opening a new shop at Torvhallerne, those whispers have been confirmed with more details and an exclusive first look inside the new space.
4 ½ years ago The Coffee Collective opened their microroastery and coffee shop in a small basement in the at the time dodgy street ”Jægersborggade”. Since then the collective have opened another coffee shop at the food market Torvehallerne and is supplying coffee to shops all over Denmark. Now the time has come to get more space for roasting amazing coffees and at the same time try out yet another kind of coffee shop experience.
For the past few months the collective have been renovating an old factory building in the picturesque Frederiksberg. It will house a larger roastery with a 35 kg Loring Smart Roast, a larger office space and a coffee bar unlike any other in Denmark. Here The Coffee Collective wishes to focus more on the flavours in coffee rather than brew methods, and show just how different coffees can taste.
There will be a changing menu of brewed coffees, signature drinks and even a cupping session will be on the menu. The goal is both to get more people to focus on what they can taste in coffee as well as experience some of the amazing drinks from the barista competitions.
The roastery will be visible through a large glass wall, so you can see how the green coffee is transformed into brown, roasted beans. And all along you can relax in the shop while sipping the same coffee. Transparency is key, both in the coffee shop, the roastery and the way we do business. -Coffee Collective
While an opening date hasn’t been confirmed, I’d guess if you’re coming to the Nordic Barista Cup, you’ll have a chance to visit. Congratulations to Klaus and the crew as they continue to expand. Looking forward to walking across those liquid glass floors.
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.
If you haven’t been following the in-depth coverage of the US Barista Champion circuit over on Sprudge—you should be. But if you’re new to this whole thing, take a look at Hybrid Media’s coverage of the Big Central regional (focusing on MadCap baristas).
This is the best video I’ve seen of a barista competition so far. It does a great job capturing the highlights with a nice energetic flair—and is there anything better than a high definition smile from Ryan Knapp (back-to-back North Central Champion)?
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.
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.
The Lovewright Co. is a southern California-based lifestyle brand that’s teamed up with Jyumoku, another California based designer, who specializes in bags made from repurposed material to develop “The Roasters Collection.” The matching duffel and tote bag are made from salvaged military tents and contrasting burlap giving a refined quality to the idea of repurposed coffee sack bags.
I don’t know if the burlap used actually comes from repurposed coffee bags, but the aesthetic seems to have inspired the name. If you’re a roaster or green coffee buyer who travels to origin, this may be the perfect luggage to load up on your way to the farm.
Maaemo is a restaurant in Oslo, Norway that’s been open little more than a year, and today is celebrating its addition to the Michelin guide with not one, but two stars. The restaurant celebrates local, organic and seasonal ingredients through a collaboration between chef Esben Holmboe Bang and sommelier Pontus Dahlstrøm.
Though I haven’t eaten here myself, several friends have to much praise. The reason I’m writing about their success in food is that they take their coffee just as seriously, which is far too rare among world class restaurants. From early on, they’ve been working with Tim Wendelboe to develop a coffee program that supports their Nordic menu while maintaining the quality of fine specialty coffee.
Early this year they approached me to see if they could improve their coffee service even more in their restaurant. Since the focus of Maaemo is Nordic food they were dreaming of serving traditional steeped coffee in their restaurant, just like they make coffee when hiking in the forest, etc, but did not know how to implement this technique in the restaurant.
After a brief meeting and some demonstration they came up with what I think is the most exciting coffee service I have experienced in a very long time. It is not very often you come across such a well thought out coffee concept and it is even more enjoyable that it is in a restaurant. -Tim Wendelboe
As specialty coffee continues to elevate the quality of whats available, it makes sense that the experience moves solely from cafés and coffee bars to the post-meal menu of the world’s best restaurants. All to often, a 9-course menu with every detail considered is followed by undrinkable coffee—it’s a terrible shame. With restaurants like Maaemo and Eleven Madison Park elevating coffee to the same level as their other menu items, we may soon be able to indulge in that after-dinner coffee more often.
Congratulations to Maaemo. I hope to experience you soon.
Why settle for a cup of Joe, when you can have a cup of Johan? That’s the latest pitch from Kraft-owned Gevalia Coffee. Gevalia, founded in 1853 in the northeastern city of Gävle, Sweden, was bought by Kraft Foods in 1971 and is now a grocery aisle mainstay next to brands like Nescafé. I can’t attest to Gevalia’s historical quality, but what’s available now is barely drinkable. That said, it was recently chosen by the Göteborg newspaper as the “best taste for the value” compared with 8 other commodity coffees.
However, large companies like Kraft can produce engaging ads that may or may not have anything to do with the actual quality of their product. A new campaign for Gevalia is harnessing its Swedish heritage to differentiate itself from all other bad grocery store coffee. In doing so, they’re taking the Swedish concept of Fika to a global audience.
While the video above is an entertaining, but vague introduction to Fika (not to mention annoyingly stereotypical), I recently wrote about this wonderful tradition in a bit more detail. So if Johan has piqued your interest in the art of Fika, you can read more about it—along with much better coffee—over on Nordic Coffee Culture.
During my first visit to Sweden, long before deciding to move here, I knew that I could adjust quite well to Nordic culture due to its lovely traditions like fika—the Swedish coffee break.
Last week I had the pleasure of walking through the doors of Handsome Coffee Roasters to finally congratulate two of the three Handsome boys in person. Almost ten months to the day since first announcing Handsome Coffee, Tyler, Chris and Michael opened their doors to an eager public who have been teased non-stop for the past year.
The attention they’ve received is unprecedented, heavily driven by Twitter and blogs (guilty), and the endless media coverage has set the bar very high. Every step of their journey has been watched with excitement, curiosity, and envy. They’ve used several creative tactics to keep the conversation about them alive as they built their shop—making it seem like the chance to visit were always just around the corner.
One of these strategies was the “First Forty” club, which offered a social media savvy audience to be among the first to sample test roasts each month before they began selling their coffee to the public. This made sure there was a continuous buzz regarding a product that no one else could even buy. It garnered interest and bought time while everything else was being put into place—not only in LA, but also New York.
The Handsome coffee bar and roastery sits on the corner of Mateo and Willow Street, surrounded by warehouses in the Arts District of Los Angeles. It’s only about a mile from Union Station, but I doubt I could have found it without a GPS. When I arrived, there was a line out the door and several people enjoying the sunshine out front.
I showed up with a van of Coffee Common baristas, and we were greeted at the door by Tyler and Chris with welcoming hugs, coffee and a tour of their new home.
I ordered an espresso and a cup of their new Rwanda (Abakundakawa)—which to my surprise was only available as a batch brew, which Tyler proudly defended as a great, consistent way to serve it. To be honest, if no one had told me, I wouldn’t have have been able to tell. It was a damn good cup of coffee. The espresso was bright, but balanced with a creamy finish, pulled on a La Marzocco Linea.
As my filter coffee cooled, I wandered around the space and talked with Chris and Anne about his new roasting “theater” which had a fair number of people passing through and watching him work through the windows.
As I walked around, the details of the shop are really quite remarkable. From the floor to (high) ceiling subway tiles, to the copper drop awning that mirrors the copper wrapped bar, and the hallway of etched wooden tiles with a texture so smooth you just want to run your hand across them all the way to the restrooms (where you hopefully wash them).
There are several types of seating to accomodate various types of customers—around the bar, at the window, outside, communally in the back, or perched against the glass wall watching the roaster in action. But where ever you are in the space, the baristas and the bar remain front and center of the experience.
Even though the location seems a bit out of the way (everything in LA seems that way to me) the shop remained busy throughout my visit—if business stays that way, there should be no problem keeping on the lights. As the coffee scene in Los Angeles continues to grow, Handsome has placed itself high on the list of must visit shops from the day they opened their doors, no matter where it’s located.
As the company grows along with the owners, I look forward to seeing and tasting their progress. I’d also love to eventually see Handsome/farmer relationships and more unique coffees coming from them, rather than green importers. There’s a lot of light shining on them and I would love to see some of it illuminate issues regarding coffee buying and quality—but so far none of that seems to be a part of their story.
While some may tire of hearing about Handsome, I can only think of the new people in LA their media circus will help introduce to better coffee, which ultimately helps everyone trying to do the same.
I’m glad I was able to stop by Handsome with good friends in tow. Thanks to Tyler and Chris for showing us around and I wish Mike could have been there as well. Hopefully he heals up quick and gets back behind that lovely bar soon enough.