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The best part of waking up...
Another version of Nespresso Ice Coffee Japanese edition shot by Director Travis Rathbone. Same method of effects, but different pod type and different set up.
Director: Travis Rathbone
Nespresso Ice Coffee ads shot by Director Travis Rathbone. The ice coffee cyclone seen towards the end of the clip is our work. The aim was to create a coffee tornado coming towards you inside of the ice cave.
Many projects that we do with Travis Rathbone is pretty special effects heavy. This was another project that we had a test day, then we made some adjustments to best execute the effects. These ices are also our models, so they can be styled and will not melt during the shooting. We had to create the clear ice tunnel for the coffee to run through, also the ice pieces to be styled inside of the tunnel on set. Travis Rathbone used his motion-controlled arm to move the camera through the ice tunnel. It is a little difficult to see in the clip, but as the coffee splashes towards the camera, camera is also moving towards the coffee to maximize the rushing feel.
Director: Travis Rathbone
Another version of Nespresso ads by Director Travis Rathbone. Same set-up, different camera movement.
Director: Travis Rathbone
It has been a long time since we last posted. This Nespresso clip was shot last November by Travis Rathbone.
We did all the liquid / powder effects, it was a really fun project.
Starting today, we are slowly re-opening our business...
Director: Travis Rathbone
Greek coffee and Turkish coffee are the same. Both are traditionally brewed over a flame. In Greece, households have small camping gas canisters
Greek coffee and Turkish coffee are the same. Both are traditionally brewed over a flame. In Greece, households have small camping gas canisters and the coffee is made in a metal container with a long handle. You have to be patient when making this type of coffee. It’s necessary to watch it carefully so that it doesn’t boil over. The trick is to whisk the coffee from the flame just before it does. Then you have to lower the heat and return the coffee to the flame. Let it simmer and remove it again just before it boils over. It is served in small cups and the sediment is left in the bottom – unless you enjoy eating coffee grounds, that is. Sugar is added to the pot with the coffee and stirred into it.