Catalogue 2021
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Braun KF 20 Aromaster, 1972 Electric Drip Coffee Maker Designed By
Braun KF 20 Aromaster, 1972 This coffee maker’s success led to numerous versions from other electric drip coffee maker manufacturers, helping to make designed by Florian Seiffert coffee consumption a more casual made in Germany and constant part of our daily lives. water in top heating coil boils water water drips through ground coffee 1970 US Design Patent coffee brewed into carafe (up to 8 cups) heating pad keeps coffee warm As a student, Florian Seiffert won the Braun Prize in 1968, and went on to work as a designer there from 1968–1973 Coffee: 15th century: Arabia 16th century: Persia, Egypt, Syria, Turkey Instructions for the coffee 17th century: England, Holland, France, maker include text in German, through colonies in Java, Indonesia, English, Spanish, Italian, Sumatra, Celebes, Martinique, the French, Dutch, Danish, Caribbean, South and Central America Norwegian, and Finnish Japan, c.1650 US, 1893 US, 1941 Germany, 1958 Coffee grounds Percolation sends Filtered drip coffee Wigomat uses electricity mixed in hot water, boiling water over allows more control to heat water and brew left to settle. contained grounds over brewing and flavor drip coffee in one apliance Name: Matthew Bird Item: Braun KF20 Coffee Maker Describe the basics of this object. 1. What is it? An electric drip coffee maker 2. What is it called? Braun KF 20 Aromaster 3. When was it made? 1972 4. Where is or was the object available? Europe, America certainly, maybe farther. 5. What did it cost? This was not a cheap coffee maker. 135 DM in 1972 (which was $42 then, and which would be around $240 today) Formal Analysis (what it looks like): 6. -
Izmir Ilinde Tüketicilerin Butik Kahve Işletmelerini Tercih Etme Motivasyonlari Ve Üçüncü Dalga Kahve Akimi
T.C. NECMETTİN ERBAKAN ÜNİVERSİTESİ SOSYAL BİLİMLER ENSTİTÜSÜ GASTRONOMİ VE MUTFAK SANATLARI ANABİLİM DALI İZMİR İLİNDE TÜKETİCİLERİN BUTİK KAHVE İŞLETMELERİNİ TERCİH ETME MOTİVASYONLARI VE ÜÇÜNCÜ DALGA KAHVE AKIMI Ömer Yücel AVŞAR YÜKSEK LİSANS TEZİ DANIŞMAN DOÇ. DR. YILMAZ SEÇİM Konya-2021 T.C. NECMETTİN ERBAKAN ÜNİVERSİTESİ SOSYAL BİLİMLER ENSTİTÜSÜ GASTRONOMİ VE MUTFAK SANATLARI ANABİLİM DALI İZMİR İLİNDE TÜKETİCİLERİN BUTİK KAHVE İŞLETMELERİNİ TERCİH ETME MOTİVASYONLARI VE ÜÇÜNCÜ DALGA KAHVE AKIMI Ömer Yücel AVŞAR YÜKSEK LİSANS TEZİ DANIŞMAN DOÇ. DR. YILMAZ SEÇİM Konya-2021 iii BİLİMSEL ETİK SAYFASI iv ÖZET Adı Soyadı Ömer Yücel AVŞAR Numarası 18810201092 Ana Bilim / Bilim Dalı Gastronomi ve Mutfak Sanatları Tezli Yüksek Lisans X Programı Öğrencinin Doktora Tez Danışmanı Doç. Dr. Yılmaz SEÇİM Tezin Adı İZMİR İLİNDE TÜKETİCİLERİN BUTİK KAHVE İŞLETMELERİNİ TERCİH ETME MOTİVASYONLARI VE ÜÇÜNCÜ DALGA KAHVE AKIMII Küreselleşmeyle ortaya çıkan tüketim toplumunun, zaman içerisinde istekleri artarak kültür ve yeni akımlar gibi kavramların gelişmesine zemin hazırlanmıştır. Kahve kültürü ve akımları da zaman içinde gelişerek günümüzdeki halini almıştır. Araştırmada İzmir ilinde yaşayan tüketicilerin butik kahve işletmelerini tercih etme motivasyonları ve 3. dalga kahve akımı incelenmiştir. İlgili literatür tarandığında baristalarla ve 3. dalga kahve akımıyla ilgili yapılan çalışmaların az sayıda olduğu görülmektedir. Bu nedenle de çalışmanın ilgili alan yazına katkı sağlayacağı düşünülmektedir. Çalışmada hem nitel hem nicel yöntem uygulanmıştır. Nitel kısımda toplamda 21 barista ile yüz yüze görüşülmüştür. İstenilen bilgilere ulaşılabilmek için görüşülen baristaların en az 5 yıl ve üstü tecrübeye sahip olmasına dikkat edilmiştir. Nicel kısımda ise toplamda 790 anket verisi toplanmıştır. Bu verilerden toplamda 494 veri ile ölçeğin güvenilirlik ve geçerlilik çalışmaları yapılmıştır. Katılımcılardan Tüketicilerin Kahve Dükkânlarını Tercih Etme Motivasyonu Ölçeği (TKDTEMÖ) aracılığıyla veriler toplanmıştır. -
The Chemex Brewing System - History and FAQ's
The Chemex Brewing System - History and FAQ's The Chemex Coffeemaker was invented in 1941 by Dr. Peter Schlumbohm PhD. Made simply from non-porous, borosilicate glass and fastened with a wood collar and tie, it brews coffee without imparting any flavours of its own. On permanent display at the Museum of Modern Art in New York and other fine museums, it is truly a work of art. The iconic Chemex has remained unchanged for 70 years and counting. We take pride in the quality of our product and customer service and look forward to providing both for years to come. The Chemex® coffeemaker is an elegant, one-piece, hourglass shaped vessel made of high quality, heat resistant glass. The traditional model comes to you with a polished wood collar and leather tie. The collar serves as an insulated handle around the middle of the coffeemaker. Few products in this century can match the flawless blending of design and function of the Chemex®. Its visual elegance has earned it a place in the permanent collection of New York's Corning Museum of Glass. The Chemex® coffeemaker was also selected by the Illinois Institute of Technology as one of the 100 best designed products of modern times. The Chemex® coffeemaker, together with Chemex-Bonded® Coffee Filter, makes perfect coffee. Clear, pure, flavourful and without bitterness or sediment every time. The coffee only comes in contact with the scientifically designed filter and non-porous glass. With the Chemex® method, you can make coffee as strong as you like without bitterness. Perfect for iced coffee and coffee flavouring for gourmet recipes. -
JAV (Autoguardado)123 (1).Pdf
CARACTERÍSTICAS Y HÁBITOS DE CONSUMO DE CAFÉ EN LA CIUDAD DE LA PAZ UNIVERSIDAD MAYOR DE SAN ANDRÉS FACULTAD DE CIENCIAS ECONÓMICAS Y FINANCIERAS CARRERA ADMINISTRACIÓN DE EMPRESAS TRABAJO DIRIGIDO CARACTERÍSTICAS Y HÁBITOS DE CONSUMO DE CAFÉ EN LA CIUDAD DE LA PAZ POSTULANTE : MARIANA QUISPE CONDORI JESÚS DANIEL CALLE LOZA TUTORA ACADÉMICA : M.Sc. ELOINA CALLEJAS DE BURGOA TUTOR INSTITUCIONAL : MAE. ANTONIO JORDAN JIMENO La Paz – Bolivia 2019 1 CARACTERÍSTICAS Y HÁBITOS DE CONSUMO DE CAFÉ EN LA CIUDAD DE LA PAZ ÍNDICE CAPÍTULO I ASPECTOS GENERALES 1.1 Antecedentes………………………………………………………………….1 1.1.1 La producción mundial de café……………………………………………1 1.1.2 Consumo mundial de café………………………..…………………….....2 1.1.3 Producción de Café en Bolivia……………..……………………………..3 1.1.4 Consumo de café en Bolivia……………………………………………….5 1.2 Planteamiento del Problema…………………………………………………7 1.3 Objetivos………………………………………………………………………10 1.3.1 Objetivo General………………………………………………………......10 1.3.2 Objetivos Específicos……………………………………………………..10 1.4 Alcances de la intervención…………………………………………………10 1.4.1 Alcance Temático………………………………………………………....10 1.4.2 Alcance Temporal…………………………………………………………11 1.4.3 Alcance Geográfico……………………………………………………….11 CAPÍTULO II REFERENCIAS TEÓRICO, ORGANIZACIONALES 2.1 Marketing………………………………………………………………………12 2.1.1 El entorno del marketing………………………………………...............12 2.2.1 El Microentorno del Marketing…………………………………………...13 2.1.2 Marketing Mix……………………………………………………………...14 2.1.3 Comportamiento del consumidor………………………………………..15 2.1.3.1 Factor Cultural…………………………………………………………....17 -
Coffee Design
STARTS WITH THE BEAN COFFEECOFFEE BY MIDDLESTATE COFFEE Freshly roasted beans spill onto DESIGNDESIGN a cooling tray at MiddleState Coffee. As coffee became a commodity, the unique characteristics of the DENVER’S RENAISSANCE HAS BEEN TURNING HEADS NATIONWIDE THANKS IN beans themselves disappeared into flavorless, nondescript blends. Today’s PART TO ITS CHEFS, BREWERS, AND DISTILLERS. NOW, A GROWING NUMBER specialty coffee purveyors want to showcase the inherent qualities of an OF PASSIONATE ROASTERS AND BARISTAS ARE ADDING ANOTHER LAYER OF individual bean’s variety and origin— SOPHISTICATION TO A CITY ON THE RISE. THEIR GOAL IS TO INTRODUCE YOU similar to a winemaker’s effort to highlight a particular grape and the TO COFFEE’S STUNNING DEPTH AND DIVERSITY, QUALITIES THAT—UNTIL vineyard’s terroir. RECENTLY—HAVE GONE LARGELY NEGLECTED. PULL UP A CHAIR, POUR A CUP OF YOUR FAVORITE ROAST, AND GET TO KNOW THE GAME CHANGERS OF COLORADO’S CRAFT COFFEE MOVEMENT. WORDS: JOSH LOHMER • IMAGES: TREVOR BROWN JR. CONTRIBUTOR: AARON ROSENBLUTH 72 WINTER 2014/15 | MODERN IN DENVER modernindenver.com 73 COFFEE BY DESIGN LITTLE OWL COFFEE Owner Seanna Forey named her shop after a tiny underground Tokyo bar where the owner’s small, live owl perched in various places, and the cocktails were mixed with exquisite care. Forey says thoughtful customer service is the key to recalibrating people’s tastes. “We get these business guys who are used to a huge cup of big, bold coffee. But a little education and a personal touch go a long way, and watching that light bulb go off in their eyes is awesome,” said Forey. -
Coffee Inspirations Recipe Book
COFFEE INSPIRATIONS Ice Cold Confidence At Scotsman, we have a passion for coffee. Whatever style appeals to you – brewed, dripped, filtered, pressed, blended, shaken, stirred and more – we believe it should always be perfectly prepared and presented. 3 Recognized as a point of excellence Scotsman is an exclusive sponsor for World Coffee Events (WCE). We are a Gold Sponsor for the World Barista Championship (WBC) and the World Coffee in Good Spirits (WCIGS) as well as a dedicated participant of All Stars and major local and regional coffee events. 4 5 Stirring Spirits Hi, my name is Michalis Dimitrakopoulos and I am Scotsman Brand Ambassador! 2016 Scotsman team is proud to WCIGS World Champion support Michalis as our brand ambassador. 2019 As Michalis shares his WBC Runner-Up knowledge and techniques, he is a strong proponent of ice culture and product knowledge. Naturally, for a person of his talents, Michalis insists on using only the best ingredients and tools, and Scotsman ice is essential. 6 7 8 9 SELECTED RECIPES Which brew are you? Type of Extraction Coffee Final and Grinding Product Espresso Brew Coffee Machines Latte Art (fine ground coffee) 01 Ice Coffee Base for blends and smoothies Origins Cold Brew Ice Coffee 02 (medium ground coffee) Base for coffee mixology Origins Filter Brew Ice Coffee 03 (coarse ground coffee) Normal Brew and Cold Drips 10 11 Creatively Gourmet There is no better ice for chilled cold brew, espresso brew variations and cold drip. Its slow melting properties We are in the business of improve flavor distribution producing superior ice. -
Deniz Budak Supervisor
Implementation of Accelerated Cold Brew into Fully Automatic Espresso Machines Author: Deniz Budak Supervisor: Prof. Lucia Rosa Elena Rampino A Thesis in the Field of Design for the Degree of Master of Design & Engineering Polytechnic University of Milan April 2021 Copyright 2021 [Deniz Budak] Dedication This thesis is dedicated to my parents. For their endless love, support, and encouragement. Acknowledgments Foremost, I would like to express my sincere gratitude to my supervisor Prof. Lucia Rosa Elena Rampino for the continuous support of my research, for her patience, motivation, enthusiasm, and immense knowledge that encouraged me to do this research. Besides my supervisor, I would like to express my deepest appreciation to my Philips colleague Nicola Puliafico for his guidance. Without his persistent help and great opportunity offer in Philips, this dissertation would not have been possible. This work would not be materialized without support of Philips. I would like to thank all other Philips colleagues for their kind support, technical information, and permission to use their laboratories in experiments. Abstract Cold brewing made by traditional methods takes an extended period of time. Although the popularity of cold brewing has increased, home consumption has not become widespread due to the long-brewing time and the equipment requirements. Research has shown that the brewing time can be reduced with a variety of effects. This study aims to reduce the brewing time by investigating coffee extraction with using a fully automatic espresso machine which contributes to cold brewing at home. Based on a review of the literature an online survey was distributed to coffee consumers and fully automatic machine owners, coffee consumers were interviewed, an experiment performed with fully automatic espresso machine and results were tested according to sensory attributes. -
40 Questions to Ask an Object 22
20. Where was it designed? 21. Is the designer also the producer? 40 Questions Considerations Describe production. There is flexibility involved in running this project. You might assign icons of design (from the to Ask an Object 22. Who produced it? textbook, museum, local retail store, or personal collection) and arrive at new ways of consid- 23. Where was it produced? ering them. Or, you might allow students to choose objects on their own and arrive at an A PRI MER TO CONDUCTING 24. What methods were used to produce it? understanding of how different objects have overlapping stories. You might have the entire A DESIG N A NALYSI S 25. Who paid to make it (company, manufacturer, commissioner, client, patron)? Do you class run the same object through the exercise to see the variety of directions their answers know what it cost? can go. 26. Were there pieces or parts from other places? 27. Were there any constraints on its production (legal, political)? Choosing objects (the parameters) • Objects chosen should have a history Use the questions below to steer an investigation of your object. • Objects should be “useful artifacts” (not art). • Pre-industrial objects may be used, but students may have trouble answering some of part 2: UNDERSTAND THE CONTEXT OF THE OBJECT. the questions. • Objects may be part of an established design canon or an everyday object. NEH Symposium part 1: UNDERSTAND THE OBJECT. Collect up to four images of alternatives from the same time period. Teaching the History Find up to four images that describe the object. -
Catalogue 2021
SLOW COFFEE COLLECTION 2021/2022 ART OF COFFEE WITH YOU. “What a year... turbulent, eventful and difficult, but full of hope, new ideas and optimism! In you, we have discovered ways of bouncing back, building loyalty, creating, and innovating that have strengthened our faith in our profession and our desire to keep on supporting you. With this in mind, we have unearthed, tested, re-tested and listed over a hundred new products we believe to be among the best for revealing your coffee’s intricate and sometimes unsuspected aromas. This year has also marked the beginning of a new commitment on our part: to ensure the virtuous and transparent manufacture and use of our coffee accessories. To this end, we are bringing you more ecological, sustainable and reusable products, with cotton filters by EBB and new brands that have chosen to invest in collective and environmental projects, like Miir. Art of Coffee aspires to becoming the logical extension of our Belco sourcing philosophy. Our Made-By Project contest, launched this year with Tim Wendelboe, reflects our will to discover and support the people creating innovative sustainable and socially responsible products. And to turn the spotlight on those who are breaking new ground in the coffee accessory market, by inventing products that make sense, encourage artisanal work and improve the lives of baristas. It is our new mission.” What a programme… that we’re eager to share! Claire Vigneron, Art of Coffee Manager BELCO, GREEN COFFEE IMPORTER SOURCER BELCO, THE GREEN COFFEE SOURCER. At Belco, we consider ourselves sourcing experts rather than importers, because to have a positive and lasting impact on the coffee industry we must do more than simply ship coffees from their countries of origin to Europe, we must source them locally. -
October Declared Co-Op Month by Washtenaw
HOLIDAY 2013 Connection ANN ARBOR’S COMMUNITY-OWNED NATURAL-FOODS GROCERY SINCE 1971 VANESSA MARR REPLACES INSIDE OUR CYNTHIA SHIH ON PFC BOARD HOLIDAY ISSUE: CO-OPERATIVES UK n September our newest director, Vanessa Marr, took her seat on ELECTS FIRST FEMALE the PFC board. Vanessa was appointed after the departure of Cyn- CHAIR thia Shih who is known to many as musician Vienna Teng. Cynthia Ifinished her graduate studies at the University of Michigan then began All set to retire and explore a life- long interest in amateur dramatics, a demanding touring schedule. Knowing this would take her away from Chris Herries instead found herself her work with the Co-op, Cynthia decided to resign. The board appoint- elected chair of Co-operatives UK. ed Vanessa to finish out Cynthia’s term that expires in 2014. With family roots in agriculture, Vanessa is a resident—with her partner and three teenagers—of the PAGE 4 Chris first got involved in the coop- Arrowwood Hills Cooperative. She is completing her doctorate in Com- erative movement in the 1980s. In munication at Wayne State University and teaches women’s and gender her view, “the aim of Co-operatives UK is to grow the Co-op Movement studies at Eastern Michigan University. This past August Vanessa began and I would like to ensure all co-ops coordinator training with Telling It, a community-based arts and literacy feel they are linked in — especially program for marginalized youth in Washtenaw County. She is also an those that have previously been on active member and volunteer with the Detroit Black Community Food the fringes.” Security Network and works behind the scenes with the Community Kitchen in the Delonis Center.