Honolulu Coffee Archives - Page 45 of 74 - The Curb Kaimuki

The US Coffee Championships kick off in just a little over a month from now in Denver, but if you can’t wait that long (and you live in or are willing to travel to Florida), then you can get a little coffee competition fix this Saturday, October 27th, with the inaugural Florida Brewers Cup. Taking place at Deeply Coffee Company in Orlando, the Florida Brews Cup is taking the competition experience but removing many of the barriers of entry.

Following the format of the preliminary round of the US Brewers Cup, the Florida Brewers Cup wants to replicate the competitive spirit—even down to the two sensory judges and one head judge—but in a friendlier environment in hopes that the event will be “accessible for anyone with a desire to be involved,” per an email sent to Sprudge.

The hosts of the Florida Brewers Cup, Deeply Coffee, also hope the event will “bring positive exposure and competitiveness to the rising coffee scene of Florida as a whole.” For the inaugural event, 12 cafes and roasters from around Florida will send a competitor, who will have eight minutes to “[represent] their company’s identity in Florida.” The coffee companies fielding competitors are: Bandit Coffee Co, Bold Bean Coffee Roasters, Foundation Coffee Co, Jacq & Jack, Lineage Coffee Roasters, Ligature Coffee, Oceana Coffee, Deeply Coffee, LPCX, Craft Kafe, Craft & Common, and King State Coffee.

The winner will be crowned the Florida Brewers Cup champion, holder of a year’s worth of bragging rites over fellow Floridian baristas.

For anyone looking to take in the sights and sounds of coffee competition, the Florida Brewers Cup is free to attend. It all gets started at 4:00pm this Saturday at Deeply Coffee Company in Orlando. For more information, follow Deeply Coffee’s Instagram.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Deeply Coffee

The post The First Ever Florida Brewers Cup Is This Weekend appeared first on Sprudge.

Source: Coffee News

Coffee Manufactory, the San Francisco-based coffee company, debuted its fresh, new look this month. Bags of coffee now sport a lovely saturated color palette in delicious letter-pressed Biotre bags. Coffee Manufactory also refreshed its website and brand-identity with the help of NY creative agency Gin Lane. To learn more, we talked to Maja Vojnovic over e-mail.

Hi, Maja! Can you tell us a bit about Coffee Manufactory?

Coffee Manufactory was born from a conversation about what is possible in coffee. With over two decades of green coffee supply chain experience, we hope to look at new ways to work with producers through our buying practices, multi-platform roasting strategies, and interconnected retail and supply chain collaboration.

Our focus on sourcing impacts and sets the standard for every part of our business. We believe that through key sourcing partnerships, coffee quality will reach its highest potential. To do this, we are working towards a more sustainable future for our producers. We want to bring customers closer to farms, farms closer to roasters, roasters closer to baristas, and back again. Back to the roots of great farming relationships and precise roasting. Back to being good. Balanced. Clean.

A screencap from the new Coffee Manufactory website.

When did the coffee package design debut?

Starting October 1, 2018, Coffee Manufactory will launch its new packaging, website, and branding, this launch represents nearly a year of heavy thought, research and design work.

Who designed the package?

We worked with Gin Lane, a creative agency based in New York City. Their main focus was to have our packaging reflect our simple, humble, and global approach toward design and connections.

What coffee information do you share on the package?

Each bag has a correlating letterpressed label which is made by our close friends at Aesthetic Union, an artist-run letterpress print shop in San Francisco. Each label contains the SKU number (00-11), name (Decaf, Espresso, Filter, Africa SO, Latin SO, Dark), and coffee components. Our blend labels have a % breakdown for all the coffees that go into them listed by country and name. Our SO’s have the coffee name listed. One really unique feature is the product marks and regional markers which are featured in the circle on the label front of our bags. Our blends and 00 Decaf receive a product mark featuring the CM lion, while our single origin, 03 and 04, coffees are branded with a mark representative of the coffee’s origin. We worked with Gin Lane to design regional markers for each origin region we buy coffee from. These marks are designed to capture “on the ground” experiences from these coffee growing locations – whether its the local flora and fauna, an architectural landmark, a municipal monument or sign, or a local form of transport, such as the Kenyan “boda boda,” or scooter taxi.

The CM Lion:

So much of our story is rooted in our work and efforts at origin. We choose to pay homage to Ethiopia, the birthplace of coffee and one of the origins we have immense involvement in. The CM Lion is inspired by the 1954 modernist Lion of Judah statue by Maurice Calka located in Addis Ababa, Ethiopia. This mark is a symbol of producer independence and the origin of coffee.

It is proud, humble, regal, and respected.

Another still from the Coffee Manufactory website.

What’s the motivation behind that?

With our markers, we wanted to feature a visual system that aims to connect consumers with origin and give them a sense of where our coffees are come from. We are very upfront with our blend composition %. Since we source our blends with the utmost intention and roast profile in mind, we wanted to be very transparent about what goes into our blends.

What are some of the improvements made in the packaging?

We chose to go Eco-Friendly and work with Pacific Bag Company to create a custom sized block bottom white kraft BiotreTM bag. Our bags are made up of 60% compostable and renewable plant-based materials which have been shown to break down into healthy compost in 12 weeks. We also added a zipper to ensure optimal freshness once the coffee bag is opened.

Why are the aesthetics of coffee packaging so important?

Packaging has the ability to say so much about a brand and their story. We want our new bags to tell our story. A story of origin and simple design that is approachable and conversational. Whether it’s via our regional markers or our color associated SKU’s, we want our consumers to feel connected to what they are buying.

Where is the bag manufactured?

The bag is manufactured by Pacific Bag.

What type of package is it?

Our bags are made out of BiotreTM, which is a packaging material composed of multiple, laminated layers. The outer layers consist of cellulose from wood pulp. Also, all colors printed on the bag are printed using Eco-Friendly water-based ink.

Is the package recyclable/compostable?

The bags are made up of 60% compostable and renewable plant-based materials. However, the zipper and valve need to be removed before placing these bags into a compost bin. Pacific Bag is currently working on a version that will have an eco-friendly valve and zipper, so look out for that!

Where is it currently available?

Starting October 1st, you will be able to purchase our bags from our website or from any of our amazing wholesale partners!

Tartine Bakery
Subrosa Coffee
Bi-Rite
Triniti – Echo Park
Fred Segal Café
Constellation Coffee
Float

Thank you!

Zachary Carlsen is a co-founder and editor at Sprudge Media Network. Read more Zachary Carlsen on Sprudge.

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Source: Coffee News

We all have our favorite coffee cups. Mine is my hand-thrown Ben Medansky ceramic mug I splurged on the first time I went to Go Get Em Tiger in Los Angeles. Or most accurately, WAS my favorite mug, until my least favorite dog knocked it off a table and broke it. Ooooo I was soooo maaaaaad, but luckily my wife replaced it with my new favorite mug, another Medansky piece that looks strikingly similar (and from one of the last batches he made before moving onto more art-forward projects). Needless to say, I keep that dumb dog far away from my new mug because I’m a responsible person that doesn’t want my things to break due to carelessness.

But say I wasn’t so careful and I let the dog break a second mug. Would I be lucky enough to receive another replacement from a benevolent spouse? Probably not. Now, say I did it 389 more times and that each mug costs $835 on average. Sounds like I probably shouldn’t be allowed anywhere near a coffee receptacle, right? Well, that’s what the US Air Force did, who have reportedly spent over $300,000 on special coffee mugs they keep breaking. Your tax dollars hard(ly) at work.

According to USA Today, the Air Force has spent $326,785 since 2016 on buying and replacing special mugs that can “reheat liquids aboard air refueling tankers in flight.” Costing $693 in 2016, the mugs have almost doubled in price to $1,280 due to “decreased parts production” and “increased material prices.” You’d think a $1,280 mug made specifically for military use would be exceptionally rugged, and yet you’d be wronger than you ever were in your entire life. Tech. Sgt. James Hodgman, spokesman for a squadron at Travis Air Force base in California—who have racked up $56,000 of that bill on their own—tells Fox News, “Unfortunately, when dropped, the handle breaks easily leading to the expenditure of several thousand dollars to replace the cups as replacement parts are not available.”

This expenditure caught the eye of Republican senator and real life Grandpa Simpson impersonator Chuck Grassley of Iowa, who described it as “yet another report of wasteful spending in the Department of Defense.” Luckily Air Force Secretary Heather Wilson has a solution: 3D print the handles. According to the article, creating a replacement handle via 3D printer would cost roughly $.50 each, as opposed to, you know, buying a brand new $1,280 mug.

It’s still not as cheap as my suggestion, though: keep using the damn mug without a handle. It’s not exactly integral to the primary function of a mug: holding liquid. It’s not like the handle is keeping you from dropping it anyway, so clearly it’s not an essential element of the design.

Though I have to say, after all this, I feel a little bit better about my dog now. He may be a big fat sausage that barks at everything and jumps all over the furniture and sheds and licks constantly, but at least he isn’t the US Air Force. I’m gonna go give my guy some snuggles until he annoys the shit of out me.

Kingsley, the mug-breaking, sad-eyed sausage

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image © Nito/Adobe Stock

The post The US Air Force Can’t Stop Breaking Their $1,280 Coffee Cups appeared first on Sprudge.

Source: Coffee News

Coffee is good for your insides—your liver, your gut, your very soul itself—but did you know that is also may be good for your outsides? A new study suggests that drinking coffee may reduce the skin redness associated with rosacea, a disease that affects a staggering 415 million people worldwide.

As reported by Health.com, the new study published in JAMA Dermatology found that women who drank four or more cups of coffee daily were 23% less likely to experience the disease than those who drank one cup or fewer of coffee per month. Researchers were particularly interested in coffee’s relationship to rosacea because it’s effects could have gone either way:

“Coffee is known to decrease vasodilation and have immunosuppressant effects, which may potentially decrease the risk of rosacea,” they wrote in their paper. “However the heat from coffee may be a trigger for rosacea flares.”

To reach this conclusion, researchers took data from over 82,000 women who participated in a national study from 1989 to 2005. They found nearly 5,000 participants suffering from rosacea, whose effects include “redness, flushing, bumps, and irritation, usually on the face.”

When cross-referencing those 5,000 cases against each person’s self-reported answers to “health topics, including their consumption of coffee, tea, soda, and chocolate,” researchers found the correlation between coffee and a decrease in rosacea, specifically caffeinated coffee. There was “no significant evidence” that decaf coffee drinkers were less likely to have the disease. But it’s not simply caffeine having the effect. Other caffeinated products—tea, soda, and chocolate—“were not significantly associated with a decreased risk of rosacea;” chocolate was even associated with a higher risk.

The researchers postulate coffee’s efficacy in reducing cases of rosacea comes down to one or all of three factors:

• The high levels of caffeine may constrict blood vessels, lessening the flushing effect of rosacea.
• Coffee contains antioxidants, which act as anti-inflammatories
• It can moderate hormone levels, “which may further play a role in the development of rosacea.”

But as Health.com notes, the study was purely observational, so a causal relationship can’t yet be established between coffee and a decrease in rosacea. But nonetheless, if you’re part of the over 5% of the world’s population that suffers from rosacea, know that science says, at least for now, there’s no reason to think it’s making things worse.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

The post Coffee May Reduce Incidents Of Rosacea appeared first on Sprudge.

Source: Coffee News

More than seven years ago, I moved from Brisbane to Melbourne to start anew—captivated by the coffee industry, the culture, the opportunities, and the freedom to wear as much dark-colored clothing as I wanted. For those first few years, the range of my living and working largely radiated around the city and the inner-northern suburbs—those hip and happening neighborhoods like Fitzroy and Carlton—if you asked me about anything beyond those bounds back then I’d probably have looked at you blankly, having only ventured outside of my radius to try and find a cheaper second-hand store.

Quite a few years later, with a stint interstate and something hopefully resembling wisdom under my belt, I made the move west, to the suburb of Footscray—a suburb in close proximity to the Port of Melbourne, along a truck transport route, and home to the multicultural buzzing hub of the Footscray market. While the move was largely predicated by the cheaper rent, larger houses, and delicious Vietnamese food there, I happened upon a lot more than I bargained for, including a unique venue dedicated to thoughtful gardening, community, and very importantly great food and coffee, called Rudimentary.

Owned by Desmond Huynh and Lieu Trieu, Rudimentary sits on an expansive corner close to the business centre of Footscray: on half the property sits a beautiful garden and outdoor seating area, while a cafe occupies the rest. Upon walking through the gates, it’s immediately clear Rudimentary is a bit different than your typical cafe, with the structure of the building itself, in fact, made from shipping containers.

It’s a novel choice of building material, and a deliberate one at that. The block of land that Rudimentary now stands on had been in Huynh and Trieu’s family for decades, having previously been an overgrown carpark for local businesses. With the appeal of Footscray growing over the years, the family was continually being approached by developers who wanted to acquire the land, but the family had no interest in either selling or developing it themselves for at least another five years—as such, it was offered to Huynh and Trieu, a wholesale seafood operations manager and a pharmacist, respectively, to do with as they wished in the meantime.

Balking at the scope of such a proposition, the pair initially said no, before thinking on it further and deciding to approach it in a different way. Chatting to Huynh, he outlined, “We had five to 10 years [left at] the site, which meant that we had to get creative with construction methods. I studied architecture some years before and didn’t like the waste the industry created, so rather than build something that would be torn down, we felt it appropriate to create something that was more robust and could be relocated when the time came to move on.”

While shipping containers posed a challenge as an unconventional building material, the positives outweighed the negatives: the materials rang true with the historically industrial feel of Footscray, and the cost-effective nature of the material meant that they could transform the entire block of land on a limited budget, as Huynh puts aptly: “The business name—Rudimentary—gave us the framework for the entire project; it allowed us to create a space that was extensive but not expensive.”

Designed in collaboration with local firm RD Architecture, the cafe interior is light and bright, with a long bar housing the open kitchen and espresso bar that faces the cafe, and well-spaced-out seating. A few visible elements of the shipping container are thoughtfully revealed on the interior—without which you’d have no idea that it wasn’t just a regular cafe fit-out.

Coffee from Small Batch is brewed for espresso using their La Marzocco Linea, while filter coffee is brewed with a Behmor Brazen brewer. Almond milk and chai are made in-house, allowing the team to dictate what goes into the products they serve, as well as allowing them to tweak and improve on them as they wish.

In food-focused Melbourne, more and more is demanded of cafes, and even in this competitive climate, the menu at Rudimentary stands out. As Huynh explained, “We change our menu with every season and we use the season to direct us in where to go. The one thing that guides us most is availability of produce. We use what’s in season because it tastes the best, it’s cheaper, and allows us to keep it local. Avocado, for instance, isn’t always the best year-round and is imported because Australians have an affinity with avo on toast. We elect to just pull it from our menu until it tastes good.”

Over the years, their menu has included inventive takes on classics and beyond, like chicken and waffles—including pickled watermelon rind—kimchi pancakes, and saffron rice pilaf. A key element that guides their menu is their produce that they use from the garden, a mere 10-second stroll from the kitchen itself. “The kitchen garden is run by our gardener, John, who is really knowledgeable and super-positive which gets us all inspired,” Huynh outlined, “John and the kitchen team get together once a season to go through what to plant for the coming months so that we can use whatever we’re growing in the dishes.”

Desmond Huynh and Lieu Trieu, while not being the typical hospitality-lifers that we so often see setting out to open something, have built something quite special in Rudimentary. It’s an incredibly quality-focused venue that pumps out thoughtful food and tasty coffee, while still paying respect to the neighborhood that it calls home and creating a space for the community to congregate. It’s a fine balance that is incredibly hard to accomplish, and one that they’ve managed with aplomb—they’ve combined the old and the new of the diverse and vibrant neighborhood of Footscray, and here’s hoping they get to continue doing so for some time more.

Eileen P. Kenny is a coffee professional, winemaker, and Sprudge Media Network contributor based in Melbourne. Read more Eileen P. Kenny on Sprudge.

The post Thoughtful Food & Tasty Coffee Outside Melbourne At Rudimentary In Footscray appeared first on Sprudge.

Source: Coffee News

Halloween is a mere eight days away, so it seems like a good time as any to remind you that ghosts are real (read: probably not real) and they are just like you: they like to hang out at coffee shops. Or at least they like to hang out at one particular coffee shop, Cool Beans Coffee Roasters in Marietta, Georgia, which real-life paranormal investigators have described as “definitely haunted.”

According to the Marietta Daily Journal, Cool Beans (which I assume has already changed their name to Ghoul Beans) invited paranormal investigators Will Aymerich and Christina Kieffer to look into “strange occurrences” that had been reported by baristas, including a “ghostly whisper” rising from behind a pastry rack, knocked over chairs, and other items being out of place.

To check for the presence of spirits, the pair-of-paranormalists “swept the coffee shop with an array of equipment ranging from high-tech gadgets designed to read electromagnetic fields to flashlights, a tennis ball, and a rubber ducky.” They also had a squirt gun full of holy water just in case things went sideways, which thankfully they didn’t.

Most of the paranormal activity was focused on two areas: a private booth in the corner of the cafe and the back hall leading to the restroom. The spirits in the booth proved to be friendly if uncooperative. They did respond, however, when asked if they liked tacos. Using some sort of AM/FM dial type device the paranormal investigators had on hand that the spirits like to use to communicate, the eternal camper responded with “taco.” I assume that means they like tacos, because who doesn’t like tacos? As the Daily Journal also notes, “the voices in the spirit box also uttered what may have been the monosyllabic name of the MDJ reporter on the assignment when asked.”

But in the hallway, though, less friendly specters took residence. As the investigators were investigating the upstairs, they heard what sounded like a baby crying below, which a Cool Beans barista later corroborated hearing, thinking it was coming from the upstairs. Aymerich states that ghosts appearing as children are “often up to no good” and are demons disguising themselves as more innocent creatures.

Also, dude, “demons” is not the preferred nomenclature. “Inhuman spirits,” please.

The bad spirits were also being uncooperative, not answering to questions, but Aymerich believes these ghosts were from the Marietta Museum of History nearby. And how was he able to tell these noncompliant spirits were there at all? He got mad.

Back here, I was getting angry, and that’s something which is not a good sign… I can tell when there’s a spirit around sometimes just because of how my body reacts, my hair stands up on end, I can feel something behind me.

Now, none of this will probably convince a skeptic that ghosts are real. Or at least it isn’t enough to persuade one particular skeptic (the one writing this article). But it nonetheless gives me comfort to know that even if I’m wrong about the whole “there being sprits” thing, I may get to spend all the afterlife hanging out at a coffee shop, and that doesn’t sound half bad.

BOO!

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via 13 Positively Ghoulish Latte Art Frights

The post This Georgia Coffee Shop Is “Definitely Haunted” appeared first on Sprudge.

Source: Coffee News

Specialty coffee is booming in the Randstad, as the Dutch call the conurbation of Amsterdam, Rotterdam, The Hague, and Utrecht. But what about outside this urban quadrumvirate? Yes, beyond these metropolises, there lies a coffee universe. And in the more rural, less-tourist-traipsed country’s north, there is an undeniable Polaris: Black & Bloom. Located in the province and same-named city of Groningen, the cafe has been shining bright since summer 2012. Locals know it. The rest of the world should, too.

The individual behind it is barista, roaster, and Specialty Coffee Association technical and sensory judge Gerben Engelkes. His first name means “strong as a bear with a spear” in Frisian. It is fitting; Engelkes is unshy about sharing emotions and is given to bold statements about what he likes and what he does not like. He has competed in four Dutch Brewers Cups, the last being in 2016, when he placed fourth, proudly using coffee Black & Bloom had recently begun roasting.

Gerben Engelkes

That same year, Dutch trade publication Misset Horeca awarded Black & Bloom first place on its annual Koffie Top 100. This year, Engelkes is a head juror for the ranking body. He acknowledges that the list is sometimes derided by specialty coffee industry colleagues; one common criticism is that venues—or their more moneyed sponsors, often commercial roasters—must apply to be assessed and the applications carry a fee.

“Lots of people say, ‘You sold your soul.’ I say, ‘No, I just want to improve coffee quality in the Netherlands,’” says Engelkes. “It was meant to be a list to make entrepreneurs aware that coffee is their business card and they should improve in making better-quality coffee in HORECA [food service], in general.” The jury’s scope is “not specialty,” he emphasizes, but coffee-serving establishments overall, “in a bar, for instance, on the corner.”

On an old street near neighborhood of the University of Groningen, Black & Bloom seats only 25. Though neat and meticulously furnished, it feels comfy, not cramped. There is a place for everything, including a two-group Synesso MVP Hydra and four grinders: a Victoria Arduino Mythos One, an Anfim Super Caimano, a Mahlkönig EK 43, and a Mazzer Mini.

Referring to Black & Bloom’s menu, two espressos and two filters are “the magic number,” says Engelkes, “because you cannot keep [more than that] fresh.” To prepare the latter, he favors the Kalita Wave “because of the flat bed immersion.” For coffee cocktails, he uses a Kyoto-style cold-brewed elixir and fruit syrups from the 130-year-old Groningen liqueur-makers Hoog Houdt.

Tempting cakes “have the look and feel of North America and the taste of the Netherlands—so [they’re] not overly sweet,” says Engelkes, who bakes them himself, though can easily take up confectionary consultation with his wife, a pro pastry chef. She comes from the northern province of Drenthe, where her parents had an asparagus farm. In fact, for both spouses, food has been a family enterprise.

Engelkes’ parents once ran Vonk’s Automatiek, a snack bar in his hometown of Winschoten that was passed down from his grandfather. There, Engelkes witnessed an artisanal approach to quickly consumed everyday treats—the croquettes, among other deep-fried staples, were made by hand. Engelkes’ cosmopolitan outlook and signet-ringed flair for presentation seem influenced by a period in his early 20s, when he was employed as a hotel operational manager in Salzburg, Austria. Later, he returned to the Netherlands and managed a small hotel in the seaport city of Delfzijl. That was no dream job, though it awakened him to local demands.

“Especially on Sundays, we had 10 kilos of coffee going through easily on a fully automatic machine,” he recalls observing on his hotel shifts. “So I said, ‘Let’s do something different than that. I want to be the best coffee place in Delfzijl.’”

Engelkes did not open the best coffee place there, but eventually—after barista training, owning two franchises of Coffee United, and working a merch stand at World of Coffee 2012 in Vienna—did so in Groningen. Black & Bloom is set to hold the title.

This past May, the shop’s Giesen W6A moved into a new roastery, allowing for an increase in weekly output beyond the previous 45 to 60 kilos. That, in turn, will let Engelkes expand wholesale and—planned for this fall—launch a subscription service. He would do well to ship coffee to other provinces (not least adjacent Friesland, where the city of Leeuwarden was designated a 2018 European Capital of Culture) and, really, anywhere else on Earth wanting a taste of the Dutch north.

Karina Hof is a Sprudge staff writer based in Amsterdam. Read more Karina Hof on Sprudge.

The post Dutch Coffee Outside The Randstad At Black & Bloom In Groningen appeared first on Sprudge.

Source: Coffee News

Cherry Roast, Denver’s premiere barista competition for “womxn, gender queer, non binary, [gender nonconforming], and trans folx,” is back! Now in its fourth year, Cherry Roast is returning for another round of inclusivity-forward coffee competing on November 12th at Copper Door Coffee.

Started by Amethyst Coffee’s Elle Jensen, Cherry Roast is a “chance to experience barista competition in a safe space” for “all women, transmasculine, genderqueer, and gender nonconforming baristas of all skill levels,” as Sprudge contributor Ben Wiese described it from his coverage of the 2017 event. Cherry Roast works a little differently than most barista competitions; it puts baristas through four rounds of multi-disciplinary rigmarole that includes triangulation, brewing, latte art, dialing in, order fulfillment, and signature drinks. And while details of what exactly the 2018 event entails, organizers are promising “a more organized, less rowdy (but still ‘party-forward’), more inclusive, cleaned up version of our favorite coffee competition,” per the Instagram post announcing the event.

If this sounds like the sort of ringer you’d like to be run through, Cherry Roast is currently accepting registration. Interested parties simply need to email CherryRoast@gmail.com with their name, preferred pronoun, and employer to get signed up. The cost to compete is $20—and here’s the cool part—but the fee will be sponsored by co-organizer Breezy Sanchez for anyone that provide evidence of an active voter registration (I don’t think we need to rehash how important the upcoming elections are). But for those without proof of registration or who just want to chip in, all proceeds are being donated to the Milkrose Coffee Farm.

Details about Cherry Roast 2018 are still being rolled out, so to stay informed, follow them on Facebook and Instagram.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

Top image via Cherry Roast

The post Cherry Roast Returns To Denver In November appeared first on Sprudge.

Source: Coffee News

It sounds like the beginnings of a bad joke: a post punk band member and a biologist get together to run a coffee shop. But it is the genesis of a new coffee spot in Galway, the harbor city on the west coast of Ireland, a city that’s fast becoming synonymous with incredible food and beverage experiences, including Michelin star destinations like Aniar and Loam, plus Bib Gourmand honoree Kai. On the coffee front there is Calendar Coffee, run by Zarah Lawless and Dan Boobier, opened in early 2018. This new cafe is standing out in Galway through delicious coffee, efforts in sustainability, and a whimsical design approach.

Located in a former computer repair shop, Calendar Coffee’s name references the seasonality of their on-site roastings. A new batch comes out every Wednesday, with beans sourced from across the planet—one week might be a farm in the Huehuetenango region of Guatemala, or the deep red soils of Nyeri, Kenya the next.

The duo, who met in London working side jobs in production at Workshop Coffee, combined their backgrounds in the arts and sciences for a design-minded approach to coffee. Their coffee bags anthropomorphize each bean into a cartoon with packaging designed by artist Cadi Lane. The “Santa Marta” (a washed coffee from New Oriente, Guatemala) features a hairy-legged heel-wearing bean atop an oozing coffee drip mountain. “March Flower,” from the Espirito region of southeastern Brazil, is a Red Catuai variety with notes of black currants and wine gum, which explode out of the head of the cartoon character on the bag.

Though this was Lane’s first graphic design endeavor, her body of work is focused on storytelling through production and costume design for theater. “The characters are just made up through me playing and imagining scenarios between the tasting notes. I really enjoy drawing things spilling or pouring out… Also [I] love giving limbs to pieces of fruit and making things look a bit strange and surreal,” says Lane.

Lawless and Boobier were inspired by the success of Keith Shore’s illustrations for the Mikkeller brewery packaging, and wanted to bring the same whimsy to the coffee space. “We started with some super freaky fruits and cups in drag and reined it in from there… We wanted each coffee to have its own identity and inject some fun into the sometimes quite serious world of tasting notes,” says Lawless.

Beyond attempts to make tasting notes more visual-friendly, the duo remains focused on what it means to run a new business during a climate crisis, where having a former biologist on staff becomes especially relevant. “We’re acutely aware that the highest amount of carbon emissions occur in countries where coffee is consumed, not produced,” says Lawless. Their roastery, also located in Galway, is “99% zero waste,” offsetting shipping emissions through a reforestation project in County Clare, a nearby town in Ireland.

Though Lawless and Boobier’s mission is first and foremost to serve delicious coffee, they’re after more respect for the way the rest of the world views Irish food, particularly in Galway. “There are so many incredible food producers and chefs here, redefining what Irish food is,” Lawless tells me. “Give it 10 years and Galway will be the next Copenhagen!”

If that’s true—and it might well be—this generation of Galwegian food and beverage heroes will need good coffee to steel them for the climb. Leading the way is a gaggle of cartoon characters, who just want coffee to have more fun.

Emma Orlow is a freelance journalist based in Brooklyn, writing for Saveur, Dazed Magazine, and MOLD. Read more Emma Orlow for Sprudge. 

The post In A Changing Culinary Landscape, Galway’s Calendar Coffee Is Right On Time appeared first on Sprudge.

Source: Coffee News

You have to hand it to Dunkin’. They’re really leaning into to this whole drop-the-“donuts”-from-our-name-and-focus-on-coffee thing. They are taking their slogan, “America runs on Dunkin’,” a little too literally, or at least they would be if their slogan was “America lives in a tiny house that runs on Dunkin’.” For a limited time, Dunkin’ is renting out a tiny house on AirBnB that is powered by used coffee grounds.

The new ad campaign, presumably thought up by my aunt who lives in the Northeast and “wishes she could live in a cup of Dunkin’ coffee,” coincides with Dunkin’ Donuts Coffee at Home, the brand’s push into the at-home market. So they made a home… at which you can make their coffee… to power the home.

According to their website, Dunkin’ partnered with Blue Marble Biomaterials, “a sustainable biochemical company,” to create eco-friendly biofuel from 65,000 pounds of spent coffee grounds. The biofuel is created by putting extracted coffee oils and through a chemical process known as “transesterification,” which then gets “washed and refined.” For every 170 pounds of coffee grounds processed, a total of one gallon of biofuel is created, which means Dunkin’ and Blue Marble created a little over 380 gallons.

For only $10 a night, two guests can stay in the 1 bed/1 bath “studio” currently located in “beautiful Nahant, MA, providing picturesque views of the Atlantic Ocean and Boston skyline,” per the AirBnB listing. “It is designed and decorated to look as modern as it runs,”—which may not be the best way of describing it, seeing how it runs on old, used (not modern) coffee—“featuring a chic aesthetic with custom-designed elements.” And of course, guests have access to unlimited, presumably Dunkin’, coffee as well as a “cozy coffee nook” to drink it in. And here’s a fun fact: the interior was designed in partnership with actress Olivia Wilde. That’s cool I guess. Not really sure how it ties in to everything else going on here, but that’s what happened. Olivia Wilde designed the interior.

Now, it’s unlikely you’ll be lucky enough to book time in the Home That Runs On Dunkin’. The tiny home is only available for rent until October 26^th and I’d bet dollars to donuts that it’s completely booked. But, if you want to see what it looks like, a tiny 360 virtual tour is available on the Dunkn’ Donuts Coffee at Home website.

Zac Cadwalader is the news editor at Sprudge Media Network and a staff writer based in Dallas. Read more Zac Cadwalader on Sprudge.

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Source: Coffee News