#dunnefrankowski

[touringcoffee]

Dunne Frankowski at Sharps Barber, London.

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FOX AND FAVOUR

Fox and Favour are a creative duo, based in London, who work in photography and film. "We create inspiring, authentic work with a keen attention on the visual aesthetic. We believe beauty is not what you are looking at, but how you look at it."\

Recently we were lucky enough to be captured by the wonderful Philippa Langley in this photo set for the Coffee Guide.

If wishing to take a guided tour through some very well captured images and scenes associated with Cafe and Coffee Culture, take a look here : FoxAndFavour 

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THE BEGINNING

(Fe) Protein by DunneFrankowski Timelapse

105 WEEKS AGO 

ENDS 

DunneFrankowksi 

[dunnefrankowski]

Want to Get Glazed & Confused

Glazed & Confused gourmet doughnuts of all shapes, sizes and flavours.Dan is a former market researcher and street food professional, Tim is an experienced chef and baker.

Together, they make doughnuts that are worthy of the ‘gourmet’ tag. They are hand moulded, yeast-raised, hand finished and use only top quality ingredients with no artificial anything. 

Soon to be sampled in a bar near you . . . . . . . . 

To Be Continued 

DunneFrankowski

[dunnefrankowski]

Silt Collection

Three months ago we were invited to work with VW+BS.  An architectural and design firm based on Columbia Road in east London.

What interested us about the project was the use of materials and what effect is may have upon the coffee during the brewing process. Purple clay in this instance is Lin’s Ceramics Studio’s particular brand of Purion ware, which is twice fired over a period of 48 hours in the kiln at a stoneware temperature. Fifty sets have been produced, with each having a slightly different finish due to the firing of the clay. 

We happily collaborated with VW+BS to create a recipe that was tailored to produce a gentle, tea like ritual process, which we felt best suited the design and feel of the Silt vessels. 

Together we researched the qualities of the material devising the best form of preparation when making coffee. During this process, We documented a method of heating, steeping and filtering the coffee acknowledging the absorbent qualities of the unglazed purple clay material.

DunneFrankowski

[dunnefrankowskiatsharps]

[valdevita]

>>MEMO

[dunnefrankowski]

The Antipode 

The Antipode was designed to engage the drinkers focus on taste by requiring sipping at intervals, rather than rapid consumption.

The diffusion of the frozen coffee cube into the whisky gradually inverts the ratio of each of the drinks individual components, resulting in a glass where the taste balance constantly shifts and ultimately ends at the beginning's antipode.

Beginning with a clear dominance of Whisky, true to it taste and flavour. This will slowly transform into a blend of whisky married with coffee. Ending with what can only be described as a pleasant coffee drink hinting of the whisky former self. 

The joy of this beverage is the forced consideration of every sip, evolving from what is a whisky dominant drink, finishing predominantly as a coffee flavour balance. 

This drink is intended to give both ingredients there own platform to stand on, marry them as harmoniously as possible, retaining each individuals true characteristic. 

Recipe 

     Square Mile , Sedie Yirgacheffe, Natural.  

  Brew Method : 

  AeroPress

18grams , Ground For Cupping 

235ml water, temperature 37.5oC

Inverted Submerged Method

Double Paper Filter 

Time 35-40 minutes Brew & Press. 

20ml 1 to 1 Simply Syrup using a Light Muscovado 

    * Sugar Choice is purely subjective, so feel free to play with it. 

5ml Madagascar Bourbon Vanilla Extract 

  Mix all liquid ingredients together. 

Set as 25ml measures in Ice try and freeze 

     To present simply serve Ice in appropriate drinking vessel, with a 25ml measure of your preferred Whisky. The whisky measure should be equal to that of the ice cube. 

    Images Courtesy Of Giulia Mulè

    DUNNE