Projects

– ˈprɒdʒɛkt

Coffee Masters

Concept, Design

WHAT

 

Coffee Masters is a fast-paced, multi-disciplinary global barista tournament taking place annually at the London and New York Coffee Festivals.

 

www.coffeemasters.org

HOW

 

This fast paced, head to head barista battle was designed to engage with spectators, feeding informative barista focussed knowledge to a wider audience. The competition was named Coffee Masters with a nod to classic sporting events. Candidates must submit a personal video to enter, presenting their individual knowledge, passion, pride and personality.

 

The prime intention is to make an inspirational and aspirational event for all barista watching and participating. Every aspect of the tournament is new and innovative within the world of coffee, creating a genuinely unique experience.

 

The stage and bar design was considered to maximise workflow and ergonomics, with many possible arrangements creating the ability to change stage format and create the feeling of movement and constant evolution.

 

Coffee Masters was conceived as an international multi disciplinary competition, partnering with Allegra Events – to be positioned in conjunction with their Coffee Festival platform.

Brita

Training, Development

WHAT

 

DunneFrankowski partnered with Brita as professional ambassadors. Creating a unique educational coffee format which focused on what the client does best; water filtration and its impact on flavour within the tea and coffee industry.

HOW

 

Together with Brita’s Marketing department and PR team, we delivered a customised coffee specific water education experience – looking at the importance of higher quality water and its impact on Aroma, Taste and Flavour within the professional environment of corporate and specialty markets. Running consumer and trade focussed press workshops based around the impact on coffee brewing with filtered waters. Also working on the development of the Future Concept Reports within the Brita Business Toolkit.

London Coffee Festival 2015

Marketing Campaign

WHAT

 

Photography and Creative Direction for the London Coffee Festival promotional content, used across all publications, both social and print.

HOW

 

Using our insight into the coffee industry we created a unique series of images which focused on cafe’s and baristas and the lifestyle associated with London’s coffee culture.

Cravendale

Concept, Design

WHAT

 

DunneFrankowski were commissioned to concept and create a public competition, aimed at followers, experts and influencers of the coffee world.

HOW

 

We designed a purpose built stand to facilitate a milk orientated competition which would take place during the London Coffee Festival, attracting the elite of the coffee industry. Head to Head battles based on the premise of the game of S.K.A.T.E. – sixteen contestants competed in front of an approximating audience of 24,000 guests over the space of four days. Giving Cravendale constant attention, and consumer awareness.

Mikado x Vice

Advertorial, Talent

WHAT

 

Concept – create and execute three novel recipes for Mikado, a video campaign hosted on YouTube and Vice TV.

HOW

 

Ten unique tailored recipes were created from the reference of ingredients associated with Mikado’s latest product release. Those ten recipes were reduced down to three. The recipes were then simplified for the intended audience, and filmed in order to make three very simple playful recipes that would enthuse an audience to think outside the box with regards to coffee drinks.

 

The videos were applied to Vice Food Networks “Munchies” channel on YouTube – where they slowly but surely went viral. The desire was to present a more culinary side to coffee production and flavour balance.

Nike

Interactive, Education

WHAT

 

Interactive coffee presentation for the launch of NIKE FUEL BAND 2, London Debut.

 

See more from the event: yinnyang.co.uk/2013/11/02/nike-fuelband-se-uk-launch/

HOW

 

We designed a coffee interactive process – a do it yourself experience which engaged the press in groups of four. The concept was to capture the movement and momentum of the coffee making process which in turn was presented as fuel points via the NIKE FUEL BAND. Each attendee gained knowledge and the skills to produce the same coffee experience at home.

Silt Collection

Recipe Design

WHAT

 

We were invited to work with VW+BS, an architectural and design firm based on Columbia Road in East London.

HOW

 

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 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 the process we documented a method of heating, steeping and filtering our coffee, acknowledging the absorbent qualities of the unglazed purple clay material.

Sharps

Consultancy, Design

WHAT

 

Together with Sharps Barbers we created a unique space which combines a coffee bar, barber shop and a curated food counter with alternating residencies.

HOW

 

The concept was to create a space which lends itself to engaging conversation, which is an integral characteristic of both the coffee and barber industries. We worked with different food creative’s in London who might not have a permanent location, to give them an opportunity to showcase there food in a strong location in the city.

Auchentoshan

Interactive, Education

WHAT

 

Production of a unique tasting experience for a whisky centric audience, leading to dining and cocktail presentation.

HOW

 

Introducing a new and alternative way to discuss Taste, Flavour and Aromatics, we adapted content from our coffee educational seminars and applied what was a very unique conversation to that of the Whisky Industry.

 

We wished to create an atmosphere of learning, intrigue, excitement, and interaction. This direction motivates the audience to ask more, to engage more and remember more. The impact is ever lasting, forever leaving Auchentoshan as the “Introducer” a forum leader, the first experience.

Protein by DunneFrankowski

Concept, Design

WHAT

 

Concept, format, operational experience and bar design for creative agency Protein.

HOW

 

Protein by DunneFrankowski, a simple modular, multi-purposed coffee bar which originally lived on 18 Hewett Street’s gallery space from December 2011 to December 2013, operating for two successful years. The result was a crafted coffee bar that worked under the ethos of functionality over form, focusing on presentation, conversation and education. The Protein bar was designed with purpose, a haven for coffee enthusiasts, a calming neutral space which tends towards a one on one service approach which allowed for a more ritualistic interaction with its guest.

 

Each guest was given optimal engagement through a slow service, which intended to subtly educate the customer, inviting them on their own informed coffee journey. Due to its ergonomics and efficient design, the space was comfortably operated by a maximum of two persons when busy and one during quieter periods. Designed with simplicity at its core, allowing the focus be entirely based on the coffee quality and customer experience, this concept was designed to be replicated as a concession with alternative collaborators. We can easily re-generate and tailor this format again with any future clients, producing a unique service experience within any collaborative space.

Tasting Mat

Design, Education

WHAT

 

We created a unique design and educational tool in which coffee can be conveyed, focussing entirely on subjectivity of taste, emphasising AROMA + TASTE = FLAVOUR . The class aims to open clients perspective on coffee, informing their own preferences and dislikes. A guide in how to approach and experience coffee, no matter how experienced the client is, this class develops communication skills, allowing for better descriptions of coffee flavours, aromas and general self confidence in personal taste.

HOW

 

Since we started our tasting classes in 2011 our aim was to simplify what a coffee tasting could be for the day to day consumer and how we can relay key points of our class to them. We developed a tasting mat which can be used as a tool to not only inform the consumer but also allow them to take the information away with them.

 

With it’s several incarnations here is the latest version of the mat collaboratively designed with Bruno Vincent.