This fall, a test of precision timing and perfected plunger pushing will result in crowning a new World AeroPress Champion. The event is set to take place on the 23 of October at HOST (International Exhibition of the Hospitality Industry). This year’s WAC will be graciously hosted by Marco & Über at their exhibition booth along with the support of Aerobie, maker of the AeroPress, in tow.
The AeroPress is one of my personal favorite brew methods and yours truly will be headed to Milan to represent DCILY in the event. I’m excited to be WACing next to an impressive lineup of international coffee talent.
The 2011 competitor list:
- Robert Benge, Cafe Cesura - Seattle, USA
- Alexander Paull, White Horse Coffee – Sydney, Australia
- Colin Harmon, 3FE – Dublin, Ireland
- Megumi Ueno, Brew Bar Cafe – Belfast, Ireland
- John Stubberud, Kaffee-Alchemie – Salzburg, Austria
- Steve Souphanthong, Social Coffee Company – Ontario, Canada
- Ben Toovey, Genovese Coffee – Melbourne, Australia
- James Hoffmann, Square Mile Coffee Roasters – London, England
- Matthew Davis, AIR Coffee Roasters – Sydney, Australia
- Tim Wendelboe, Tim Wendelboe – Oslo, Norway
- Noriko Sunaga, Manly Coffee – Fukuoka, Japan
- John Gordon, Square Mile Coffee Roasters – London, England
- Pavol Csiba, Green Plantation Coffee – Komarno, Slovakia
- Joshua Wismans, Alterra Coffee Roasters – Milwaukee, USA
- Brian W. Jones, Dear Coffee, I Love You – Göteborg, Sweden
- Jeff Verellen, Caffenation – Antwerp, Belgium
- Paweł Trzciński, Java Coffee Company – Warsaw, Poland
- Gwilym Davies, Prufrock – London, England
The 2011 judges:
- David Walsh, Marco - Ireland
- Mark Dundon, Seven Seeds – Australia
- Anne Lunell, Koppi – Sweden
The rules are straight forward and what matters above all is how the coffee tastes. Each round will be 8 minutes, with 5 minutes of prep time and 3 minutes to brew 2dl of coffee for the judges. The coffee used is up to the competitor, but it must be of Kenyan origin and served along with a written explanation of the technique used. Each coffee will then be judged blind and scored accordingly.
Until then, I’ve got a lot of Kenyas to sample and a technique to perfect.
More info at World AeroPress Championship
If you have no idea what an AeroPress is, here’s a good introduction.
Simon Ålander is a Digital Media student at Hyper Island in Stockholm, Sweden. Hyper Island is basically the future of creative education and anyone who attends, will most likely have their choice of opportunities after graduation. Simon emailed me a few months ago with a typography question and recently sent me this—a coffee inspired poster he designed—leading me to believe there’s nothing new I could actually tell him about typography. Incredible work.
I also love his website name, Coffee Made Me Do It.
This poster was created with the same intention as the others I’ve designed—to simply express my own frustration with certain habits and trends within the coffee industry. While the first one (the dreaded x) was self explanatory, some of these need a bit more explanation. So let this be the first.
Bold: adj \’bōld\ 1) Fearless before danger. Daring. Adventurous. See ‘bold’ type.
I know that coffee fearlessly takes on each morning like an undefeated champion and gives us the courage to face the day. But there are many other ways to describe this revelation—and the taste of your coffee—than with a hollow descriptor that Starbucks practically own the rights to:
What Makes a Coffee Bold? At Starbucks we will call a coffee bold based on its flavor intensity. Bold can come from a combination of roast, flavor intensity or the complexity due to where is it grown. Some examples are the grapefruit notes in Kenya or the full body of the earthy and spicy Komodo Dragon Blend®. –Starbucks
By this definition, any coffee that exhibits “complexity, ” whether it’s a citrusy Kenyan or a spicy Indonesian constitutes being described as “bold.” Coffee by its very nature is an intense (some might say bold) beverage. The flavors, the aromatics, the body, the complexity, the caffeine—all create a unique beverage experience unlike anything else.
However, the word “bold” has been hijacked by marketing and used to describe everything from darker roasts, to higher brew ratios, to even implying there is more caffeine in bold coffee (which there isn’t). This creates confusion among customers, frustration among baristas, and puts pressure on roasters to participate in the erroneous descriptor circus, just to sell coffee to an indoctrinated market.
The industry is full of metaphor and sometimes rather curious coffee descriptions:
Sweet, just bracing enough, the coffee recalls nothing so much as getting out of the subway at Lincoln Center on an icy winter day with three dollars in your pocket, and saying “Yes. Today is the day I buy those honey-roasted cashews from the guy with the nut cart.” –Blue Bottle Coffee
But creative and indiscernible is better than vague and ambiguous. My suggestion, remove “bold” from your coffee vocabulary. Boycott bold. Begin to notice more specific characteristics of your coffee—do you like sweet, fruity, floral, citrus, spicy, smokey, nutty, earthy, chocolaty? These are some of the basic coffee flavors that can help you pick out what you enjoy about your coffee. You don’t need to discern Satsuma orange and rosewater to order a coffee you’ll like, but everyone will benefit if you avoid using bold.
I’ve had a lot of requests for prints of the Dear Coffee, I Love You posters that I’ve designed. Now, thanks to Society6, you can order your favorite prints! They are gallery quality Giclée prints on natural white, matte, ultra smooth, 100% cotton rag, acid and lignin free archival paper using Epson K3 archival inks. This is the real deal. They’ll look great and last as long as the Mona Lisa.
If you order thru this Sunday, Society6 is offering free shipping on all orders! So skip the mall on Black Friday and order some prints for your coffee loving loved ones. If you have a color request that’s not in the store, I will take custom orders.
See them all and place orders at the DCILY Store.
Louis-Martin Tremblay is a Montreal-based designer who was inspired by the advertisements plastered all over Paris at the turn of the century. He created this great series of posters illustrating a range of cultures and coffee brewing methods. I especially love the babushka poster above. They are supposed to be available for sale on his website (www.lmtl75.com), but it seems to be down right now.
Check out more of Louis-Martin’s work on Behance.
There isn’t much more to say. Enjoy a cup or two, it’s National Coffee Day!
This is my latest print in an attempt to shine light on some of the common misconceptions that surround espresso. However, this one is questionable. I’ve read many studies that suggest that a shot of espresso has less caffeine than an 8oz cup of drip/pour-over coffee and others that state the opposite, depending on how it’s measured. I tend to think a 1oz shot is going to have significantly less caffeine, does anyone out there know otherwise? Please let me know!
After posting my last print, I decided to make a series of them that address many of the errors I encounter daily in the world of coffee. These are things I find annoying or just plain wrong, yet are continually perpetuated by marketers, and the uninformed. So think of these as Espresso 101 flash cards. There will be a test, so find a partner and study up!
I have a long list of coffee related agitations, but number one on that list developed during my years as a barista. The dreaded X that so many people use while confidently ordering their espresso makes me cringe every time. I can’t explain the severity of my reaction other than it’s such an obvious mispronunciation that’s too often repeated.
Recently at my local market, I heard a woman condescendingly attempt to school an employee about espresso, while continually referring to it as expresso. I stood quietly behind her biting my lip. I’ve designed this in response to eventually offer as a print for interested parties to proudly display wherever their shots are pulled.
Archival prints can now be purchased here.
Nice chart of various coffee drinks (click image to view it larger). Love the design, but there are a few inaccuracies. It could be just language or different interpretations, but a Latte is most definitely espresso and steamed milk. And if you’re making iced coffee by pouring regular ol’ drip over ice, you’re not going to have the best iced coffee experience. Cool design, it just needs a little editing.
Designed by Plaid Creative
via Jamie at Coffee Adventures