May 5, 2013
Check back soon for other sizes!
Check back soon for other sizes!
In case you’ve been living off the grid, the Specialty Coffee Association of America is hosting it’s annual expo this week in Boston, MA. There’ll be symposiums, the USBC, more barista competitions, new gear from the biggest names, networking, parties, and probably even a Sprudge puppet—a Spruppet—if everyone gets lucky.
Today’s doodle is inspired by all the fanfare and hooplah that surrounds the event, and features a Pirate Ship, a USBC staircase, and the city of Boston.
Sadly, I just polished off the last of my coffee from Workshop—I had the privilege of visiting on a recent trip up to London. I’d visited once before, as Workshop was making the transition from St. Ali to their now (beautifully) designed brand and identity, and couldn’t wait to get back.
Workshop successfully an seamlessly merges the ideas of a great coffee spot, fantastic food stop, and roastery into one space on Clerkenwell Road. With a large square bar in the center that focuses mainly on coffee, and a roasting space and green wall behind it, the entire aesthetic is both welcoming and well-designed.
Even if you can’t make the voyage up to London, you can order some of Workshop’s Coffee on their brand new site.
For the last two months, I’ve had the privilege of interning with the guys over at Sprudge. Each week, I doodle up a little doodle, and provide a brief recap stew of stories from around the world of coffee.
It’s been a really great experience, and Sprudge has been amazing to work with. You can check out all my recaps right here.
This week’s doodle is a shout out to Cafe Imports and the gang of 2012 US Regional Barista Champions who just got back from running around Costa Rica, learning about coffee and having an amazing experience. If you do anything on Instagram this week, go check Sprudge and the #KostaFreaka hashtag—there were some amazing pictures coming out of Costa Rica.
I recently spent a week in London visiting some amazing coffee spots—in all, I must have found upwards of 15 shops that did a great job.
More on the entire experience later (be on the lookout for a short write up on Sprudge), but for now here’s the first round of filter doodles inspired by some of the shops.
I started this website last January because I loved to draw, and I loved coffee, and I wanted to learn more about both. A lot of the Draw Coffee project has simply been about the creative inspiration that surrounds coffee, as well as a visual way to learn more about it.
As it turns out, I’m not the the only one who loves coffee and loves to draw. Last year, a talented illustrator released a book that many of you have heard about, read, seen, or even own—A-Z Coffee.
Lars Huse’ illustrations in the book are absolutely fantastic, and give the book a unique and intimate feel. His coffee artwork isn’t limited to the book, as Lars has been doodling and drawing about it for some time now. Lars runs his own Illustration operation fittingly named “Illustration and Coffee.”
You can check out more of Lars’ impressive work on his portfolio—be sure to grab a copy of the A-Z Coffee book too, it’s a fun read with awesome illustrations.
I’m excited to feature a recent filter doodle Lars did for this site—inspired by Espressini, a local shop Lars visits in Falmouth, UK. The filter features brew methods of all sorts, and coffees from Has Bean, Workshop, and Kaffa.
Thanks to Lars for the awesome drawing.
This Guatemala Hunapu from Sweden’s Koppi breaks the trend. It’s a beautifully sweet coffee that leaves its mark with a deep berry finish (gooseberry, to be precise).
I’m really impressed with Koppi’s new packaging and the great card that comes with it, featuring their most recent t-shirt design.
I’ll be taking this coffee, a Porlex grinder, and an Aeropress when I head to the Austrian Alps tomorrow.
I had a bit of trouble explaining the coffee to them—I’ve never tried an aged coffee, nor have I ever had a significant conversation with anyone who has an opinion on the matter.
Water Avenue recommends using a press for the coffee, and calls it one of their “grand experiments.”
Coffee is aged in Virgin White Oak, then roasted, which, according to Water Ave. “opens up a gigantic spectrum of subtle flavors locked away in this bean.”
I’m not sure how I feel about this coffee, but would recommend it to anyone who likes a more “traditional” tasting coffee—something roasted a bit on the darker end of the spectrum, and most likely enjoyed with an after dinner dessert.
An interesting experiment by the folks at Water Ave, to say the least.
I’d love to hear some opinions on aged coffee—I truly know nothing about it.
I just finished off the last of my Kilenso Sidamo from Coava Coffee—a really great coffee that’s hard to mess up.
Having been to Coava makes this coffee even better by association. Their space in Portland is gorgeous, and demonstrates Coava’s commitment to a holistic coffee experience.
I’ve been getting really nice results with the Able Kone V3, as well as with larger brewing sizes.
Sad to see this coffee go, but excited for the next offering I get to try from Coava.