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inescvaub · 4 years ago

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Pact coffee - Final outcome! & bibliography

Lastly, my final outcome for the Pact coffee brief! I’m really pleased with how this turned out in the end, I feel like it succeeds in staying close to the Pact branding (enough to be easily recognisable by a loyal customer) while also embracing a new creative vision. I chose the same style of paper coffee bags Pact use for my mock-ups, and displayed three in the main Pact colours - a mid-teal, the signature Pact yellow, and a rosy burnt orange. To make the design stand out on the front of each bag, I edited the colours of certain elements - for example, the coffee mug on the blue bag is the bright warm orange, and likewise, the hat on the orange bag is a pop of cool blue. I kept the back of the bags simple to not overwhelm the illustration, including a brief description of the traditions behind the jebena, and its place in Ethiopian farmers lives. This is accompanied by another small description of the coffee’s flavour profile, and small details like who it was grown by and the type of roast.

Overall, I came to thoroughly enjoy this brief! I love coffee, so it was fun to work for a product i genuinely enjoy in my everyday life, and for a brand with such a progressive, kind and sustainable work ethic. Although it felt like I followed many tangents on this project, I think it helped me cover many alternatives, and ultimately led me to create something I’m pretty proud of :)

Reflecting on this project, I think a big area of improvement would be my time management. I tend to work quite slowly, especially when I’m using software i’m not accustomed to, and I think what fails me a lot of the time is that I dont take that factor into account when I start my work. Design is time consuming, and the context and research behind it can be extensive for even the smallest of coffee bags! I think that if I were to do this project differently, I would try to set more personal deadlines for myself to push me to produce more work.

With that being said, once I had settled on my concept and the general gist of my design, I had a lot of fun experimenting with it to see what worked and what didn't. I think this brief was a great way to wrap up the unit, and I learnt so much more along the way :)

Bibliography:

Pact Coffee - https://www.pactcoffee.com/coffees

Farmer stories - https://www.pactcoffee.com/blog/farmer-stories/

Ethiopian coffee pot - http://jialecoffee.com/ethiopian-coffee-pot/

Article by Culture Trip - https://theculturetrip.com/africa/ethiopia/articles/the-coffee-ritual-ethiopias-jebena-buna-ceremony/

Article by Demand Africa - https://www.demandafrica.com/food/look-inside-an-ethiopian-coffee-ceremony/

Article by The Insider - https://www.insider.com/traditional-ethiopian-coffee-ceremony-2018-3

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angrenwen · 4 years ago

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Jebena Coffee Set

#Ukutya

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rafaelthompson · 5 years ago

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Exploring Coffee Brewers from Around the World

We take a look at brewing methods and devices from several countries.

BY KATRINA YENTCH BARISTA MAGAZINE ONLINE

Cover photo courtesy of Craft Coffee Guru

When it comes to the coffee you make at home or in the café, how do you choose to brew? Many countries throughout the world prepare coffee in ways that a lot of people outside of those countries haven’t experienced. However, many of these brewing devices have been around for hundreds of years, rooted in each country’s history and tradition—especially within coffee’s first introduction into that respective country. Here are a handful of brewing methods and vessels that some may recognize from their own homelands, all of which produce delicious, strong, and rewarding cups of coffee.

The inventor of the vandola is a Costa Rican café owner, Minor Alfaro, who was inspired by the traditional café chorreador. Photo by Tico Times.

Vandola – Costa Rica

Costa Rican coffee owner Minor Alfaro invented the vandola only four years ago in the country, and it’s inspired by the café chorreador, a traditional Costa Rican brewing method. The vandola’s shape is similar to a Chemex, and you can even use the same filters for it. However, its clay material is meant to hold in heat better. It also has a small hole beneath the handle in order to oxygenate flavors more easily, resulting in a distinct flavor and noticeable sweetness. These clay pots can take up to a month to produce, but it’s worth the wait—they look stunning in any café or home setting.

The jebena buna is primarily used in traditional Ethiopian coffee ceremonies. Photo by Online Ethiopia.

Jebena Buna – Ethiopia

The jebena is another clay pot used primarily in traditional coffee ceremonies in Ethiopia. Two versions of the brewer exist—one with and one without a spout on the side—and the preference for each one depends on the region. In order to prepare jebena buna, which is also used during a traditional Ethiopian coffee ceremony, green coffee beans are roasted on a pan over a flame, then ground with a mortar and pestle. Through an immersion process of brewing (when all water and coffee grounds come into contact at the same time), the coffee grounds are then placed into the pot along with water, and it gets placed directly on a bed of coals. When the jebena starts to steam, the coffee is ready and often served with popcorn on the side.

The phin makes a strong, syrupy, and sweet cup of traditional Vietnamese-style coffee. Photo by Hungry Huy.

Café Phin – Vietnam

The café phin, which has been around for centuries, is derived from a type of French single-serve filter. Because the Vietnamese considered it expensive to use paper filters the way the French did, this metal coffee device was created. The phin is reusable and produces a singular style of traditional Vietnamese coffee—a strong and syrupy espresso that is about 3 to 4 ounces, typically served with condensed milk and sugar. It consists of a small tin cup with holes at the bottom for filtration. After finely ground coffee in placed in this cup, a small lid is screwed over the grounds to compress the puck, and another lid goes over the top of the coffee tin, which sits on top of a mug it drips into. Expect to wait several minutes for a beverage that will send you spinning from both caffeine and sugar highs.

The nel drip uses a large ratio of water to coffee, with an emphasis on the coffee! Photo by MATCHA.

Nel Drip – Japan

There are many countries that make variations of a cloth-and-handle coffee maker (including the café chorreador from Costa Rica), but the one we will focus on is the nel drip, another time-heavy brewing device. It first found its place in cafés between the late 1800s and early 1900s, and involves a small fabric cloth net that attaches to a handle. Through this pourover method, a heavy amount of coarsely ground coffee is placed inside the net, followed by a very small amount of low-temperature water. The result is a small, thick, and velvety cup of coffee.

The cezve/ibrik traditionally heats coffee with hot sand. Photo by Paulig Barista Institute.

Cezve/Ibrik – Middle East, Eastern Europe, North Africa

The cezve/ibrik device may be familiar to more individuals thanks to its presence in the World Coffee Championships. The names “cezve” and “ibrik” translate from Arabic to “coffee pot” and “pitcher,” respectively. Invented in the late 16th century, it is typically used to brew Turkish coffee. This immersion brewing method uses finely ground coffee, which is placed into the cezve with hot water and heated over a flame or in hot sand. The pot is small and typically made of brass, metal, or copper, and produces yet another strong, syrupy, and full-bodied cup of coffee.

The post Exploring Coffee Brewers from Around the World appeared first on Barista Magazine Online.

Exploring Coffee Brewers from Around the World published first on https://espressoexpertsite.tumblr.com/

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theshookones-p2-blog · 8 years ago

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Traditional Ethiopian Coffee Ceremonies

A traditional coffee ceremony in Ethiopia begins with roasting green coffee beans. Then, using a mortar and pestle, the roasted coffee is ground and along with water, is funneled inside a Jebena and set over a heat source, most often charcoal. A Jebena is a traditional clay pot used to make coffee in the various regions of Ethiopia. Once the coffee is brewed it is then removed from the heat and poured into small cups called sini. A traditional coffee ceremony will also include the burning of incense and small treats such as popcorn or flatbread. The ceremony is often performed by the woman of the household, or one of her maids, and is considered a great honor. It is often looked down upon to decline an invitation. Overall, it is seen as a time of bonding with friends and family.

The coffee ceremony falls under the theme of Indigenous (Inter)Nationalisms because it is an integral part of Ethiopian/Eritrean culture and is nearly identical in practice between the various ethnic groups of the country.

Ethiopia has two main ethnic groups: Amhara and Oromo. Oromo make up about 34% of the population, while Amhara make up roughly 27%. The rest of the population is divided into a litany of smaller ethnic groups. The Amhara encompass the mid-to-northern areas of Ethiopia, including the capital, Addis Ababa. Oromia, the pseudo-nation of Oromo people, is mostly the southern region of Ethiopia. The focus of interest and conflict is Addis Ababa. In the Fall of 2015, the government tried to expand the booming capital of Addis Ababa into Oromia farmland by forcibly removing its inhabitants or compensating them very poorly. This was met with intense criticism and protest from the Oromo community. The group has always felt underrepresented and left out in the nation’s massive economic growth. In fact, while they make up a majority of the country’s population, they are nearly nonexistent in Parliament or executive leadership. Oromo people feel so detached from Ethiopia that many even unofficially renounce their citizenship and swear allegiance to Oromia. This is a result of centuries of strained relations between these two ethnic groups. In the 15th and 16th century, the Amhara people, as well as neighboring nations, enslaved many Oromo people, dividing them into groups based on the lightness of their skin. The lighter skinned Oromo slaves were sold at higher prices, labeled “red”, and exported while the darker skinned slaves were labeled “black” or shanqalla and sold domestically. Over time, as Ethiopia was incorporated, Oromo people and their region were whipped into submission and essentially forced to integrate into Ethiopia. As a result of this history between the ethnic groups, relations are strained and animosities have brewed.

However, in the midst of all this protest and violence embedded in difference, the coffee ceremony stays the same between the Amhara and Oromo people. The coffee ceremony holds a very similar meaning to the various ethnic groups in Ethiopia. During the ceremony, it is a time to decompress, discuss your day with family and friends, and grow closer with each other. It has a very therapeutic element that essentially removes you from your world and connects you to the people around you. My parents are of different ethnic groups, my mom is Amhara while my dad is Oromo. The differences in the their cultures are at times polarizing but one thing that always brings them together is coffee, more specifically the coffee ceremonies. It reminds people on both sides their connection to the land and more importantly to each other.

http://www.bbc.com/news/world-africa-36940906

https://en.wikipedia.org/wiki/Oromo_people#History

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epchapman89 · 8 years ago

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The Ethiopian Coffee Ceremony In America

(Image via Hecke71)

Participating in an Ethiopian coffee ceremony is like standing in the front row of a live concert—but the band is the beverage itself. The nearly two-hour event draws your full attention, encompasses all your senses, and shuts out the outside world for the duration. It’s the coffee tradition of a place whose history with the drink goes back at least five times as long as it does in the US.

Ages before Starbucks was a household name, before coffee replaced tea as the drink of choice in America, Ethiopia brewed a culture of ritual around the roasting, steeping, and drinking of coffee. Kaldi, the young goat herder who, legend holds, discovered coffee after watching his goats frolic energetically following a snack on the fruit of a coffee shrub, is depicted on the country’s one Birr note (worth about a nickel). It is a part of the history, the culture, the economy, and, with its ceremony, the daily life of Ethiopia. With a barista in a uniform of flowing white cotton and the scents of frankincense and myrrh mingling with that of freshly roasted coffee, the multi-hour ritual might seem like a special occasion to an outsider. But in coffee’s native home, it’s simply the everyday manner of drinking it.

“The way we roast the beans, grind them in front of you,” explains restaurateur Tensay Assress of Little Ethiopia in Los Angeles, “this is the way to really try coffee the way it’s supposed to taste, the original bean, no machines involved. If someone is a coffee lover, this is the way to go about it.”

Ethiopian immigrants and their descendants in the United States have long kept up the tradition in their own homes, but many Ethiopian cafes and restaurants are pushing to introduce the tradition to new audiences. “It is our culture,” explains Assress, “in each household, every day. And we want to share that, the tradition and the culture.”

The first half hour of an Ethiopian coffee ceremony is an exercise in patience. Someone, usually a woman, washes and roasts the beans. They jingle in the pan, crackling as they take on color, the smell wafting upward with wisps of smoke, joining the nearby incense in perfuming the air. The barista, as it were, focuses on roasting the beans to medium, just enough to let the bright flavor, perhaps of blueberry, jump out from the cup. But not yet. First, the anticipation. Popcorn, dry-roasted barley, peanuts, or sunflower seeds make the rounds. Settle in, the snacks suggest—you’re not going anywhere for a while.

The ceremony takes about two hours from start to finish, beginning with the roasting in a flat pan over coals. Or, in the case of Martha Ayele, at her restaurant, named Jebena for the clay pot in which coffee is brewed, over a small gas stove. She uses a long, hooked tool to push the beans around in the pan, patiently waiting for the right sounds, smells, and appearance to indicate it’s time to remove them from the heat. Ayele does the ceremony at least once a day here, when business is slow. She sits down with her mother, who still scolds her if she tries to rush the roasting, asking “where do you want to go?” and they talk about “the past, the present, and the future.”

Much of the ceremony—for all its heavenly scented incense, flowing cloths, and clay pots—is all about just that: talking about your day, hearing the latest gossip, catching up with friends. At the end of the roasting process, Ayele adds a little bit of cardamom and clove. The ceremony, she says, “is about sharing our love, our lives.” The scent of hot coffee and spices joins the aroma of frankincense and myrrh, blossoming as the beans are ground, traditionally by mortar and pestle, before the hefty pile of coffee is dumped in the jebena.

Solomon Dubie learned to roast coffee at the age of eight. For Ethiopians, in America or at home, roasting green beans, grinding them by hand, and brewing them in the jebena is part of the everyday routine. It takes more than half an hour from the start of the ceremony to the first cup. “It’s all about the socializing,” he says. “Your saddest moments and your happiest moments, with your loved ones, with friends and strangers. Coffee is that ice-breaker. It’s the social norm. It’s every day.”

The grind on the beans can’t be too fine: the grounds go directly into the jebena, with cold water to brew. Tall, dark, skinny, the jebena bears a dancer’s elegance, drawn in part from its simplicity: there’s no straining process, other than the pot’s shape. The big bottom lets the grounds settle in and the thin spout keeps them from sludging forth.

A tray of cups sits in front of the barista on a low stool known as a rekbot, and that same thin spout pours from high above into the many cups below. Smooth and arcing, the coffee streams down like a caffeinated fountain. It is the first of three brew cycles, from which two cups per person are traditionally poured. It is the strongest of the three, called abol, and for that, Dubie named his Seattle coffee shop Cafe Avole.

Eventually, Dubie would like to roast beans at Avole, which also serves espresso and drip coffee, Ethiopian food, and American-style sandwiches. For now, he offers jebena on the menu. For $8, anyone can order the traditional Ethiopian brew—no ceremony, just an easy way to order coffee for a long conversation or perhaps for a group. If you finish the jebena, he will refill it with water, much as in the ceremony itself, where that second brewing is called tona. It’s slightly weaker, the same grounds swimming in new water.

The third and final brew, baraka, is the weakest of the brews, still the same grounds refreshed with more water. Sam Saverance, co-owner of New York’s Bunna Cafe, which offers weekly ceremonies and runs the website www.whatisthecoffeeceremony.com, emphasizes that the ritual isn’t actually that much about coffee anyway. “It’s the ambiance, it’s a constant thing you experience,” he says. “It becomes less about drinking coffee and more about becoming immersed in a sensory experience.”

The art of brewing and drinking coffee is all about finding the way to drink that fits your taste and style preference. With the fast-paced culture of the US, it’s unlikely we’ll see a renaissance of the Ethiopian ceremony—people setting aside two hours a day for socializing over coffee—and Dubie, Saverance, and Ayele all recognize that. But each has found a special way to bring Ethiopian-style coffee to the American way of life.

Ayele offers coffee to any diners in her restaurant while she conducts the ceremony, served in the same small ceramic cups used in the ceremony (free of charge—she’ll also conduct a full ceremony for guests by reservation for a fee). “I love customers, I love talking to people,” she says. It is that creation of community, that socialization, that has saved both her life and her livelihood—a customer who was a lawyer saved the restaurant when it was sued by a former investor, and another helped Ayele navigate the complex world of American healthcare as she got treatment for a medical crisis. With the ceremony, she says, she shares her love, “with family, friends, and customers.”

For Saverance, the ceremony is less about drinking coffee and more about becoming immersed in the sensory experience. Some people come just for the weekly ceremony, but most tack it onto the end of a meal. “It’s a snapshot of the culture in general,” he says of why it’s important to him to offer the ceremony. “Coffee has a very personal characteristic in Ethiopian culture—it’s the ambiance of the surroundings, the smell, it’s a constant thing you experience. There’s more of a personal relationship to the bean.” By opening the restaurant’s ceremonies to the public, he hopes to share Ethiopian coffee culture with more people.

Dubie takes it a step further, pragmatically extracting the coffee (and brewing method) from the ceremony: “You’ve got pour-over, you’ve got French press, you’ve got espresso, why shouldn’t you be able to go into a coffee shop and order a jebena?”

You can’t grab a jebena to-go at Avole, he points out (“If my mom says we’re going to have some coffee, it’s two hours. It’s not quick, it’s not a five-minute conversation, ever”), so serving coffee like this forces people to change how they drink it. “No worries, stress-free, relaxed. I want to bring that patient type of coffee into the shop,” he says, telling of a teacher who brings her students in to talk over a jebena, and of people driving in from the suburbs to relax over a pot.

Brewing coffee in a jebena is one of the oldest methods of making coffee, and participating in an Ethiopian coffee ceremony is one of the most generous, ritualistic ways to drink it. Bunna in Brooklyn, Little Ethiopia in Los Angeles, and Jebena and Avole in Seattle are each within a stone’s throw of some of America’s most cutting-edge, modern coffee shops, as are similar places in other cities with significant Ethiopian populations, such as Washington D.C. and Toronto. But in the shadows of the newest, hottest cafes, there’s a small group of Ethiopian restaurants and cafes who have figured out how to share their deep-rooted traditions in coffee. All they ask from the customers is to slow down a little and enjoy the ride.

Naomi Tomky (@gastrognome) is an award-winning freelance writing for The Stranger, Saveur, Lucky Peach, Tasting Table and more. This is Naomi Tomky’s first feature for Sprudge.

The post The Ethiopian Coffee Ceremony In America appeared first on Sprudge.

seen 1st on http://sprudge.com

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203challenges-blog · 7 years ago

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7 travel challenges for coffee lovers

Raise your hand if you love the smell of freshly brewed coffee in the morning! Now raise the other one if you love the thrill of a challenge! For those who have both their hands in the air right now, here is a piece of inspiration that will intertwine those two loves.

#1 Explore the Viennese coffee culture

Coffee is an inseparable part of the lifestyle in Vienna. The city’s coffee culture has even been added to the UNESCO Intangible Cultural Heritage List, where Viennese coffee houses are described as places "where time and space are consumed, but only the coffee is found on the bill". There are some cafés in the city that, aside from serving amazing coffee, can also tell some interesting stories. One of them is Bräunerhof café (Stallburggasse 2). In the last century, it was a literary café whose bohemian spirit attracted many young writers and artists – including the famous Austrian poet and novelist Thomas Bernhard. It is also home to one of the biggest collections of old newspapers in the country. Another one worth visiting is Café Frauenhuber – the oldest coffee house in Vienna, as well as the place where Mozart had his last public performance. The café, located in Himmelpfortgasse 6, was actually a favorite haunt of the legendary Austrian composer.

Café Frauenhuber

#2 Drink coffee like an Italian

Nowhere is coffee as much of a cult as it is in Italy. As such, there are certain rules that must be followed, which should be well examined before setting off on the adventure of drinking coffee like a local. Here are the basics: Espresso is simply a technical term – not your order. Neither is anything consisting of more than the one simple word – caffè (a strong shot of espresso). Drink it fast (not more than three gulps) while standing at the bar, having a small chat with the barista. Never order a cappuccino after 10 am.

#3 Take part in a Buna coffee ceremony in Ethiopia

Ethiopia is famous for being the birthplace of coffee and the ceremony of coffee preparation is an important part of its culture. An invitation for such a ceremony is a way to show respect towards the guest. The ceremony itself can last hours, since it includes roasting, grinding and brewing the beans. For brewing, Ethiopians use a special clay pot called a jebena. When the brewing is over, you are served with three cups of dark, bitter coffee. The ceremony is a social ritual, where sharing and communicating with the people around is as important as the beverage itself.

Coffee beans roasting as part of the Buna ceremony

#4 Visit coffee plantations in Brazil

Brazil is the biggest coffee producer and exporter in the world. Coffee is one of the main sources of income for the country, so it is easy to understand why here the beverage is a lot more than just a drink to wake you up. The most common type of coffee in Brazil is cafezinho – a small cup of filtered black coffee – and is drunk frequently throughout the day, at any possible moment. While here, you have the unique opportunity to visit one of the many Brazilian plantations and coffee farms. Here you can learn about the coffee-making process from A to Z, from planting to brewing the beans. Many of the big cities like Sao Paulo, Rio de Janeiro and Belo Horizonte offer guided one-day tours to nearby plantations.

Read the full article

#Asia #Brazil #Cambodia #Challenges #coffee #Ethiopia #Europe #Greece #South America #Turkey

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aburycollection-blog · 7 years ago

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ABURY Designer Ruth in Ethiopia: My First Impressions of Addis Ababa

“Is this your first time in Africa?” I’ve been asked that question a lot. Many people seem surprised when I say no (I spent two weeks in Uganda at the age of 16), but also seem to relax a little; at least she has a sense of what to expect… But did I?

That One Big Country, Africa

White people generally have a terrible habit of treating Africa like one big country and imagine that the whole continent looks like the Sahara desert. I admit that before I came to Africa I was naïve to just how green some areas are. But just because I’ve been to Uganda didn’t mean I knew what to expect of Ethiopia. Of course, there are some parallels: the aforementioned greenness (it’s raining a LOT at the moment!); the intrigued stares you receive because you are white; the beautiful smiles; and sadly, the pervasive presence of heartbreaking poverty.

Surrounded by green colour shades at the garden of Sabahar.

Vibrance of Addis Ababa

But the sprawling city of Addis Ababa has a personality all of its own. When I say sprawling I really mean it; 204 square miles of rolling metropolitan expanse, bustling with life even in the areas further out from the centre where the buses don’t quite reach. Surrounded by hills on all sides, I’m told that the view of the city from above is quite spectacular, though at the moment all I can do is gaze on looming shadows. The rainy season leaves a permanent blue haze over the distant hills, which is quite beautiful and calming in its own way, though I’m waiting for the day when I can see them in sharp detail and welcome in the dry season!

The distant hazy hills in the evening, as the sun is starting to set.

Iron Dwellings in Addis Ababa

Addis Ababa is a growing city in many ways, but the majority of people live in crude dwellings constructed from sheets of corrugated iron, often brightly painted, giving the whole place a higgledy-piggledy feel. I have learnt to look more closely at the metal houses lining the street because a significant number are tiny, unassuming local stores, called souks, selling a small selection of vegetables, soft drinks, and the all-important scratch cards you must purchase to top up your phone. Data plans don’t exist here!

An example of one of the many local souks, and some of the brightly painted corrugated iron!

No Day without Ethiopian Coffee

You can’t walk very far in Addis Ababa without a pervasive smell hitting you. It can be slightly unsavoury, but more often than not it is the warm and inviting smell of freshly brewed coffee that tickles the senses, prepared in the traditional way over a fire with the sweet smell of eucalyptus or frankincense burning in accompaniment. Thankfully it is me – a coffee lover – and not my Devo-tea English friends (they’ve branded me a traitor) who is visiting the world’s fifth largest coffee exporter. (However, of all the coffee Ethiopia exports, they keep the same amount for themselves – that’s a lot of coffee, and great news for me!).

Coffee being poured into tiny cups from the traditional coffee pot (called a jebena), black at the bottom from the fire.

Ethiopia Versus the West

There is a wonderful way of doing things here that reflects a very different set of priorities to those you find in the West. Crossing the road is an adventure, often unfolding in a precarious game of chicken between driver and pedestrian; unless you jaywalk, you just aren’t crossing the road! Donkeys and horses will graze on roundabouts or in the middle of the road quite happily, and often road closures will appear unannounced, as I experienced on my very first day: it is totally normal to block an entire road with a large tent for a traditional funeral ceremony. Ethiopians also have an inherently special value for family and community; I was surprised when I went with a Sabahar colleague to a small local place for lunch that the couple sitting beside us offered to share their meal. Apparently, this is very common and is a way to extend hospitality to those less fortunate.

A typical scene on my walk home from work.

Making a Difference

In amongst the beauty, kindness and hospitality of Ethiopia, the overriding feeling I have of being here is one of immense privilege. When you walk down the street with a laptop in your bag and a camera in your hand, it is a branded mark that screams excess and plenty to those who have so little – and I know that the poverty I see is just a small portion of the bigger problem. I can’t help the fact that I was born into a loving family with a comfortable life, but I can choose to refuse the pervasive dissatisfaction of our culture and to think proactively about how I can step out of my privilege to make some small difference to those in need. I am immensely grateful that I can work with Sabahar, who by providing stable, decent work is making a profound impact on the people in this community. It has renewed my belief that good business can actually change the world and impressed upon me once again how much more work needs to be done.

ABURY Designer Ruth in Ethiopia: My First Impressions of Addis Ababa was originally published on One of a Mind by ABURY

#Ethiopia

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sarayecoffee · 3 years ago

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Best Ethiopia Coffee Beans in Seattle

Ethiopia coffee beans contain about 60% more lipids and twice the quantity of sugar than other coffee species. We feel proud to be a one-stop place to buy the best Ethiopian coffee beans in Seattle. Go through the given link to know more details about it.

#buy arabica coffee online #ethiopian arabica coffee beans #ethiopian coffee online store #buy ethiopian coffee online #single origin coffee shop #single origin coffee for sale #ethiopian coffee set online #ethiopian coffee table set #ethiopian coffee cups set and table #ethiopian coffee jebena #jebena coffee set #Best limu coffee Seattle #ethiopia limu coffee #buy limu coffee and products #sidamo coffee onlineWA

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sarayecoffee · 3 years ago

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Ethiopian coffee jebena

Jebena is a regular-shaped old-style Ethiopian clay coffee pot, a clay pot used for brewing and serving coffee in many regions of Ethiopia country. This clay pot can also be used as a home decor piece. This clay pot has a long neck and rounded base. In coffee-making in Jebena, the coffee and water are blended in the clay vessel, which is placed above the red-hot coals until steam comes out from its spout. Buy it now

https://sarayecoffee.com/product/jebena-coffee-maker/

#ethiopian coffee jebena #jebena coffee set

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inescvaub · 4 years ago

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Pact coffee - reworking the concept into a graphic design & practicing on mock-ups

I took my tutors advice following our last feedback session, and singled out a few elements of my painting for the packaging design. I wanted to explore how my concept would translate in graphic design, so I took the Ethiopian coffee pot “jebena” to Procreate for some initial sketches. I really like using procreate and I’m better suited with the user interface, and I like the variety of brushes that are available for illustration/ hand lettering typography. I sketched a rough outline and worked on layers to finalize my design (using the studio pen tool).

I then transferred my design to Adobe Illustrator, where I used the image trace function to vectorize my design, adjusting the amount of paths, corners and noise in the Advanced settings. This was mostly to experiment with Illustrator a bit more, as I would end up passing the design into Photoshop later anyways, which is raster based like procreate.

In photoshop I learnt how to edit the layers mock-up, and roughly explored how the design would look on a plain paper coffee bag, just to have an idea of the design placement and composition. I left this draft quite simple as I wanted to wait for the next tutorial for feedback!

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epchapman89 · 7 years ago

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Bu’na: The Soul Of Coffee Brings Ethiopian Coffee Culture To Toronto

Ethiopia is the world’s fifth largest coffee producer, so it’s no surprise that many origin stories of coffee center around the country. Nearly 50,000 folks of Ethiopian descent have taken up residence in the Toronto area, according to the Greater Toronto Area’s Ethiopian Association. With those numbers, it’s no wonder that cafes such as Bu’na: The Soul of Coffee have opened their doors. Committed entirely to traditional Ethiopian coffee and the roasting ceremonies that go along with it, Bu’na offers a hands-on look at the country’s coffee culture.

Located on a busy stretch of Queen Street West, the cafe was opened by Nunu and her husband Chris Rampen after the space next to their restaurant, Nunu Ethiopian Fusion, became available. “We were hoping for a synergy between the two for sure,” Rampen says, though he admits that they didn’t have much of a plan in the beginning. When they opened Bu’na, they decided to offer an extension of the popular coffee program offered at Nunu and expand on it.

Like other third wave coffee shops, the space itself is open and airy with beautiful tile work, wood finishings, and bench seating. As you step into the cafe, you’re immediately hit with the smell of freshly roasted beans, which is something they take very seriously. Each day, the baristas hand-roast batches of freshly imported Ethiopian beans every hour to ensure patrons are receiving the best taste possible. For folks who are looking for a quick espresso shot, the bar stocks a Mahlkönig EK43 grinder, a Faema E91 espresso machine, and a Versalab Pneumatic espresso press. But the cafe is loyal to Ethiopian coffee culture and all its traditions: Many customers have come in for a simple jebena or the full-blown roasting ceremony. “Friends have told them about jebena coffee so they come in and we serve them a jebena as if it’s an espresso,” says Rampen.

The biggest thing that Nunu and Rampen have been working on is having their customers stop to take time and enjoy the full-blown roasting ceremony. Rampen explains that many customers don’t understand that the process can take just under 20 minutes from start to finish but is a whole experience in and of itself. “We don’t do it for the spectacle. We do it for the sensual aspect of it, which creates a superior coffee experience that everyone should have in their lives,” he says.

As the popularity of the shop grows, the couple has been looking to the future. Currently, the shop offers a coffee sommelier course and a coffee roasting course, aimed at folks who have a keen interest in or are involved in specialty coffee and want to learn more about how to handle Ethiopian coffees. By offering these courses, they hope to give experiences to a new generation of folks who might not have the chance otherwise to obtain this knowledge.

The cafe also sells specific products such as jebena sets imported from Ethiopia, green beans (which you can roast in-house with one of their classes), and pantry products made by Nunu herself. The couple has also been exploring becoming a wholesale distributor for the cooperative they’ve been working with in Ethiopia. But as Rampen explains, the business model is still to be developed for that. Until then, Bu’na ensures Toronto has the experience, tradition, and history of Ethiopian coffee culture.

Bu’na: The Soul of Coffee is located at 1176 Queen Street W, Toronto. Follow the cafe on Instagram.

Amanda Scriver (@amascriver) is a freelance journalist based in Toronto. Read more Amanda Scriver on Sprudge.

Photos by Britney Townsend

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