Staff Appreciation - Volunteers Needed

To express our appreciation for a year's worth of excellence, the PTA will host Staff Appreciation Day on Tuesday, April 26. All SAS teachers, staff, and administrators will be treated to a meal in their division, provided and staffed by parents. There is also a lovely Halal buffet in the PTA office. Please help support this special day with a contribution of food, time, or money. Click link to view the details by your child's division.

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Deciding if a log home is right for you!

To build or not to build…that is the question. Is building a custom log home something you’ve been considering? Whether you build or buy, your home will be one of the biggest investments you will make, so you want to ensure that your home is right for you. We are not going to pretend and say that a custom log and timber home is perfect for everyone, because it isn’t. Here are some things to consider:

Types of Log and Timber Homes

Firstly, it’s important to understand that log homes have come a long way from the old rustic four-wall cabin tucked away in the woods. There are many different styles of log homes. The three main styles are full scribe, timber frame, and post and beam. Many of today’s designs combine elements from each  style to create a new style known as a hybrid. If you don’t like the look and style of an entire home made of wood, post and beam and timber frame are great alternatives.

Read the full article here, difference between full scribe, timber frame and post and beam homes.

Owning Property

Like any custom home you will need to purchase land in order to build. Generally, you will want to build on property—preferably a more rural setting, and not in an established neighbourhood. A log home may look out of place amongst traditional homes. We aren’t saying that a log home can’t look great next to a more traditional house, because they are custom built, log homes that can be tailored to suit any neighbourhood. However, if you have a small lot it may create some challenges when bringing in cranes and other equipment required to build your home in already developed areas.

Cost to Build

The cost of a custom log and timber home can vary in price depending on size, location, species of timber and special features. On average you can expect to pay 20-30% more than traditional homes but the upside is it will be worth 30-40% more at time of resale. If you have a tight budget and limitations there are other options to consider when you are building such as considering a hybrid, prefab or kit home. But, if you are planning a long term home with character and an appeal that will stand the test of time, a log or timber home could be for you.

For a full breakdown on cost check out our article How Much Do Log Homes Cost?

Maintaining Your Home

There is no doubt about it, homes require maintenance and a log home is no different. If you have exterior logs they will need to be checked for rot and cracks that may occur over time. The south- and north-facing exterior walls require different treatment with preservatives. With a full scribe home settling occurs within the first few years requiring the windows and doors needing to be checked. Log homes can withstand anything Mother Nature throws at them and will stay strong and secure if you maintain them. If you ignore maintenance your home will continue to stand, but it will definitely look weathered so upkeep is important for the health of the logs.

For more information on log home maintenance check our article on Protecting Your Home from Dry rot.

To sum it all up, if you are looking for a home with character and unique appeal unlike the traditional box homes that you can find in any neighbourhood, a log and timber home may be the perfect home for you.

 

 

The post Deciding if a log home is right for you! appeared first on Artisan Custom Log Homes.

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3 Top Recipes From The 2016 Pacific Northwest AeroPress Championship

The 2016 United States AeroPress regional circuit wrapped in Portland, Oregon at the Pacific Northwest Regional Aeropress Championship. The brewin’ took place at the Heart Coffee Roasters roastworks situated deep in the city’s coffee-forward Southeast Industrial district. And what a circuit party it was! From the far right to the bottom left and even in the creamy middle, this year’s AeroPress US cycle circle touched down in some of the nation’s gooiest coffee centers, and will make its way to perhaps the ooiest-gooiest of them all: the grand national event, happening Saturday, April 16th in Atlanta, Georgia.

At certain points in the wild and eventful evening, it seemed just about the whole Pacific Northwest coffee scene came out to press an Aero or support those who did. We personally counted at least 420 people total during the night’s peak, when kegs of Upright Brewing guzzled saisons sweet and raffle tickets tickled those who dreamt of prizes good and pure, donated from the likes of Twitter star @ColdBrew420, Tanglewood Beverage Company, Fresh Cup Magazine, Aerobie, and Sprudge. There was even a pillow case with a half-naked Nicholas Cage up for grabs in a raffle whose proceeds went to benefit the recently exploded Neptune Coffee in Seattle, Washington.

Top drawer judges judged, including Ro Tam (Either/Or), Nick Purvis (Good Coffee), and Brandon Thiessen (OLAM Specialty). Even Heart Roaster’s own Wille Yli-Luoma subbed for a hot minute while Purvis bought more beer. All the while, Bethany Hargrove (Barista) held court as the program’s MC while DJ Ben busted out some sick jams.

Out of twenty-five solid AeroPress competitors, only one could win and advance to the national game in Atlanta. After heated battles involving AeroPresses (many atop Acaia scales with water from BonaVita kettles), Dylan McClain of Case Study Coffee was crowned king. Brandon Paul Weaver (Slate Coffee Roasters) placed second and Chris Cassasa (Good Coffee) placed third. The top three took home a bounty of prizes from aforementioned sponsors, as well as custom autographed AeroPress trophies.

“This was a sweet event,” McClain told us after the win, “the whole thing was a real blast.” When asked what he’d do to celebrate his win he told us, “I’ve got to go home and go to sleep, I’ve got to open tomorrow.”

Here are the top three recipes:

First Place: Dylan McClain, Case Study Coffee, Portland, OR

Coffee: 30g
Grind: Very coarse
Method: Inverted
Filter: Standard
“I found the recipe on the back of a cereal box!” – Dylan McClain

Begin with 120ml of water at 185 degrees Fahrenheit
Stir 10 seconds
At the 0:50 mark, flip the AeroPress
Press down for 20-30 seconds
Add 120 grams water after to cut
Serve

Second Place: Brandon Paul Weaver, Slate Coffee Roasters, Seattle, WA

Coffee: 16g

Grind: 19 on the Virtuoso, or like “sandbox sand and childhood nostalgia”
Method: Inverted
Filter: Kaffeologie metal mesh filter

Add 100ml of water at 85 degrees Celsius
At the 0:20 mark, stir aggressively
At the 0:40 mark, add 100ml more water slowly
Wait one minute
Stir a little bit to get all the floaters
Cap and flip at 2:00
Press slowly until 2:40

Add 40ml 85C water to a serving cup, add brew, stir, and serve

Third Place: Chris Casassa, Good Coffee, Portland, OR

Coffee: 18g
Grind: 3.5 on a Fuji Royale R-220
Method: Inverted
Filter: Standard

Add 50ml of water, bloom for forty-five seconds
Add 100ml more water and agitate
At 2:00, agitate again
At 3:00, agitate again
At 3:15, flip the AeroPress
Press slowly at 3:45
Serve

Read much more AeroPress Championship coverage right here on Sprudge.

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Finca Nueva Linda: The Sprudge Coffee Producer Interview

Earlier this year, as part of the Cafe Imports Legendary Coffee Producers tour, Sprudge co-founder Jordan Michelman had the opportunity to conduct sit-down interviews with three of the world’s best coffee producers: Jacques Carneiro of Carmo Coffees in Carmo de Minas, Brazil; Juan Jose Miguel Sr. and Jr. of Finca Nueva Linda in Chiapas, Mexico; and Francisca Chacon of Las Lajas in Central Valley, Costa Rica.

In this interview, we’re talking with the father-son duo of Juan Jose Miguel Sr. and Jr. of Finca Nueva Linda in Chiapas, Mexico. Juan Jose Sr. started growing coffee at the age of 17, when he was brought into the family business by his own father, a strict man who championed traditional coffee growing orthodoxy. Through many years of both growth and setbacks—Finca Nueva Linda has been struck by multiple hurricanes and tropical storms—Juan Jose Miguel Sr. has helped grow the mill at Nueva Linda into a shining beacon for coffee quality in Chiapas, working with more than 24,000 small holder farmers from across the region.

Juan Jose Miguel Sr..

Juan Jose Miguel Jr.

Enter Juan Jose Jr.,  who joined his father at Nueva Linda in 2014, and has helped revolutionize farming practices by introducing a series of innovations, including a solar drying facility, triple drying techniques, new Gesha variety plantings, experimental sugar cane fermentation, and the cultivation of new and rare hybrid varieties.

In this interview, we discuss about the differences, and similarities, between this father and son duo, learn more about all that experimental processing, and ask these producers a simple question: what do you wish more coffee drinkers knew about your coffees?

This interview was conducted with a live English to Spanish translation by Luis “Lucho” Arocha of Cafe Imports, with many thanks.

Please give us a brief introduction—how did you get started working with coffee? 

Juan Jose Miguel Sr.: The first coffee farming generation of my family was my father and me. We acquired land for planting coffee. This was 43 years ago, in 1973.

Juan Jose Miguel Jr.: I began working on the farm just about 2 years ago.

What is the difference in the style of the father and the son?

Junior: We both have an innovation mentality, but our grandfather really was the one who got innovation going. When my grandfather passed away, it coincided with the day we started to work with Cafe Imports, which opened a window for new and better prices for us. My father helped bring the opportunity to me to improve our techniques at Finca Nueva Linda.

Your work is quite experimental. I’m curious—do you see this as part of the wider culture in Chiapas? Coffees from this part of Mexico are sometimes not well regarded by coffee drinkers here in America.

Senior: To your question, the answer is no. To what we’ve seen is that many farmers around us are planting rust resistant varieties with very low quality. The goal for many is high yield, not high quality. Other farmers in Chiapas are planting resistant varieties that are not necessarily good tasting, and their process is just not enough to be called true “specialty coffee.”

Which experiment are you most excited by, Juan Jose Jr.?

Junior: The “honey” process—for me, it represents a lot of interest, but also the three different types of drying. But also, I am trying to improve the quality of Catimor. We have a lot of Catimor on the farm, and the highest point score so far is 87 points, so we’re aware we can produce high-quality Catimor. That is a big focus for us.

Do you ever get to try the final product, roasted product of your coffees?

Senior: No, we have not yet received a commercial roast of our coffee. But we do see photos.

What is something you wish coffee drinkers of your coffee knew about your coffee?

Senior: We want to build trust with our customers. We want them to know that they’ll always have a quite high product from us, and that you will feel comfortable drinking the coffee we produce. And that also, the customers will be aware that they’ll continue with the innovations—we will improve our quality year by year.

I would also like to add—when my dad and I were working together, my father often blocked my ideas instead of allowing me to innovate. But in my case, I want to allow my son, Juan Jose Jr. to innovate and do experiments, for constant improvement. I was not allowed to do this as a young man, but now, together, we will.

Jordan Michelman is a co-founder and editor at Sprudge.com. Read more Jordan Michelman on Sprudge. 

Photos by Andy Reiland, courtesy of Cafe Imports. 

The post Finca Nueva Linda: The Sprudge Coffee Producer Interview appeared first on Sprudge.

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Badminton IASAS BBQ

Volunteers are needed for the badminton IASAS BBQ on Friday, April 8 from 9:00 a.m. to 12:30 p.m. outside of outside of the high school cafeteria. Click for more info or to volunteer.

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Booster Senior Scholarships

The Booster Club is pleased to grant scholarships to 10 graduating seniors for their contributions to the SAS school community. Each recipient will receive a cash award in the amount of $2,000. Click for more information or to apply now.

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Cook Love Eat with Celebrity Chef Sarab

The Booster Club proudly invites you to a Southeast Asian cooking demonstration followed by lunch with Singaporean celebrity chef, Sarab Kapoor, featuring Thai, Indonesian, Singaporean, and Indian cuisines on Friday, May 6 at 11:00 a.m. at the APS Lifestyle Gallery in the Boat Quay area. Tickets are $70 per person and include a complimentary cookbook by the chef (a $35 value), lunch, and a goodie bag. Purchase your tickets at the Booster Booth or online at sasboosterstore.com.

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PTA Coffee this Friday!

Join us for a PTA coffee on Friday, April 1 in the PTA office from 9:00 a.m. to 10:00 a.m. Enjoy coffee, tea, and refreshments while you learn about what the PTA does, how we help the school, and ways you can get involved in 2016-17. There are so many ways to get involved with your child's school community. We can help you find the right fit. No job is too small and the big jobs, we will tackle together!

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Open House on April 12

Join us on April 12 for a look at our preschool through grade two from 9:00 a.m. to 11:00 a.m. Registration is required. Book now for a limited space in either our preschool and pre-kindergarten tour or our kindergarten through grade two tour. Register at http://ift.tt/1LT7G2n

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1978

When Asian Civilisations Museum curator Mr. David Henkel was still a student at Singapore American School, he would attend Sunday school at Wesley Methodist Church. He would sometimes sneak out of the church to visit the nearby National Museum of Singapore, never imagining that he would one day become the curator for Southeast Asia, overseeing some of the collections displayed there that belong to the National Heritage Board.

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1973

Search the online archives of PublicationSG of the National Library Board (Singapore), and you'll find the eight known publications by the "Singapore American School Literary Society." By law, all such works had to be registered and a sample copy placed on file in the official state library. And if you were to unearth the entries under MC (P) 1449/74, you'd deduce that between December 1973 and May 1975 on the campus of Singapore American School, a science teacher was actually a pun-spouting supervillain, the physical education coach had supernatural powers to fight demonic laziness, and that the quiet algebra teacher was really a world-class secret agent.

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Top Recipes From The 2016 Dutch AeroPress Championship

March 19 marked the last day of winter in the Netherlands and the steamiest night of the year for filter coffee enthusiasts. It was the Dutch AeroPress Championship, hosted for a third time by Coffee Company in Amsterdam.

“Het ziet er gezellig uit!” (“That looks cozy!”) said a taxi driver on depositing a reporter at the cafe’s flagship Oosterdok location. A white tent marked the entrance, giving it an elegant nuptial air (unexpected in these low-frills Lowlands but apt with a competition hashtag of #sayyestothepress). Through the windows, marigold rays of light silhouetted the very many bodies standing shoulder to shoulder, bouncy but polite, beer-sipping yet still caffeinated.

Over four hours, 27 coffee professionals from around the country competed to impress with their best pressings of Coffee Company’s official competition bean: a fully washed coffee from Finca Filadelfia in Huila, Colombia.

Judges were kept, as plucky co-MC Kim Staalman put it, “hard aan het slurpen,” which is Dutch for something like “slurping diligently.” Presiding were Zsuzsa Zichó from Modern Standard Coffee, Damian Durda, formerly of Bonanza, and Matt Sealby from Falcon Coffees. Called on to settle one disagreement on taste, which involved a uniquely sweet cup with notes of mango, was head judge Jasper Uhlenbusch, brand director and green coffee buyer at Coffee Company.

The tensest round came when 2015 Dutch AeroPress champ Floris van der Burg, a barista at White Label Coffee, competed in a trio against both owners of fellow Amsterdam cafe Trakteren, Edward Beumer and Erik Oosterhuis. Wearing a dark blazer over a mandarin collar, Van der Burg well played the role of AeroPressor Emeritus, all his accouterments sprucely branded with home cafe stickers. But it was Beumer, understated as usual in a Western plaid button-up unbuttoned over an industry T, who won the round.

And it was his 30/220 gram coffee/water recipe that later got Beumer the gold. Asked how he felt after championship host Stijn Braas proclaimed him winner, Beumer beamed.

“It was a real funny story because two of our clients wanted to participate,” he told Sprudge. “Those clients like coffee very much, like the AeroPress very much, but they are not baristas, so they challenged us to rethink the whole process. So then we gave it a little extra because we want to set a good example.”

He added: “I never thought it would happen, but I really wanted a trophy.”

And before long, friends had swept Beumer off his feet, hoisting him up for a better view eastward—towards Dublin, home to the 2016 World AeroPress Championships this June.

The winning recipes:

First Place: Edward Beumer, Trakteren of Amsterdam

Coffee/water (grams): 30/220
Grind: 10 (Mahlkönig EK 43)
Grind 30 grams coarsely (reversed)
Pour 85 degrees Celsius water in 15 seconds to 120 grams
Stir 15 seconds
Flip, steep for 30 seconds

Second Place: Jasper Tuls, Coffee Company of Amsterdam

Coffee/water (grams): 18.5/250
Grind: 7.75 (Mahlkönig EK 43)
Grind 18.5 grams on 7.75 on EK
50-gram bloom with 80 degrees Celsius water
At 30 seconds, pour to 250 grams (65 degrees Celsius water)
Stir 3x smoothly
At 1:10 press in 30 seconds
Press
Add 100 grams of water
Serve

Third Place: Ben Richardson, Bocca Coffee of Amsterdam

Coffee/water (grams): 20/240
Grind: Filter fine, 6 ( Mahlkönig EK 43)
Dose, pour 78 degrees Celsius 160 milliliters, stir 5x
Steep 30 seconds
Slow, controlled push
Test total dissolved solids
Dilute to awesome drinking strength!!!

Karina Hof is a Sprudge staff writer based in Amsterdam. Read more Karina Hof on Sprudge. 

Photos courtesy of Karina Hof and Pim Rinkes.

The post Top Recipes From The 2016 Dutch AeroPress Championship appeared first on Sprudge.

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Junction Coffee: Now Brewing On A Double-Decker Bus In OKC

Husband and wife duo Nick and Lori Bollinger have traded in the more traditional brick-and-mortar notions associated with owning a coffee shop for something a bit more mobile—a lot more, actually. Instead of having customers travel to one firmly rooted spot for coffee, the Bollingers established Junction Coffee to personally bring caffeine to their customers via a fully operational, vintage double-decker bus. With a huge vision for community involvement, the Junction bus pops up all over Oklahoma City to build new relationships wherever they are serving coffee for the day.

“A junction is a place where two or more things meet or are joined,” says Nick Bollinger. “We wanted to create a place where different people from all different walks of life can come together to feel welcomed and valued.”

British by birth, the bright red bus is two-story charm on wheels, inviting everyone from schoolteachers to construction workers inside for a coffee break. After ordering their drink of choice on the bottom floor, customers can walk up the narrow stairwell to the second story to sit and chat awhile. The top floor seating area is entirely encased by windows, making it a bright, beautiful place to sip and gaze out at the city skyline.

Before Junction Coffee came to be, owning a coffee shop had been the long-time dream job for the Bollingers. They used to walk along the downtown Oklahoma City canal together, eating ice cream and talking about what it might be like to bring people together over coffee. And then one day they drove by a double-decker bus parked in front of a mechanic shop, and the idea came to both of them at the same time: a mobile cafe.

“We stopped the car and went inside the mechanic shop where we met Rick Miller, the nation’s premiere double-decker bus mechanic who happens to live right here in our city,” shares Nick Bollinger. “He was able to connect us with a place in the United Kingdom to import our own bus.”

But the process of actually getting their bus to America was lengthy and full of red tape. After weaving through all kinds of EPA vehicle importation restrictions, it was a long five months of negotiating and coordinating with eight different governing organizations before the bus finally arrived at the docks in Norfolk, Virginia, all the way from Liverpool, England. Along with Miller, their trusted-mechanic-turned-new-friend, the Bollingers flew out to pick up the bus and then drove it the 1,400 miles home. Somewhere along the road back to Oklahoma, they christened the double-decker with the nickname “Maebelle”.

Originally built in 1974, Maebelle spent nearly twenty years of her life as a public transportation vehicle in London. After that she bounced around among preservation societies and private collectors until (appropriately enough) beginning the third wave of her life as a mobile coffee shop. Before Maebelle was ready to meet customers, however, the Bollingers had to refurbish both the first and second story interiors to meet the needs of a cafe. The windows and two-person seats are original, but almost everything else had to be 100% customized to fit the quirky parameters of the bus.

“From April to September we got up in the heat of the summer and worked every day, all day. We learned to do everything from welding steel and laying tile to building cabinets and countertops,” says Lori Bollinger. “There was a lot of blood, sweat, and tears, literally—Nick drilled partly through his finger at one point. But it was all so worth it when we finished.”

After the grand opening in the early fall of 2015, Junction quickly amassed quite a fandom around its unique concept and high-quality coffee. Junction almost exclusively features local roasters—mainly Mariposa Coffee Roastery and EÔTÉ Coffee Company—as part of their commitment to supporting the Oklahoma City community. They use a Compak E10 grinder and pull espresso on a Unic Stella di Caffè, while also batch brewing from a FETCO. There are a few from-scratch syrup options Lori Bollinger makes every week, with monthly specials like peppermint or blood-orange. For light snacking, they also offer locally baked gourmet toasts piled with local produce and spreads like honey-almond goat cheese. And keeping in line with their ethically responsible practices, every cup, plate, lid, and sleeve is 100% compostable.

Announcing where Maebelle will be located on any given week through Instagram and Facebook, the Bollingers like to appear where they can meet and serve large groups of people, like at farmers’ markets, Oklahoma City’s civic center, 5k runs that benefit charities, or busy cross-streets.

“Our job is to become best friends with the entire city, and it’s awesome,” Nick Bollinger says. “We get to meet a huge spectrum of people,” Lori Bollinger adds. “The bus is a really intimate setting, and sometimes we get to sit and talk to people for hours. I couldn’t think of a better way to spend our time.”

Visit the official Junction Coffee website and follow them on Facebook, Twitter, and Instagram.

Tiffany Duncan is a freelance writer based in Tulsa, Oklahoma. This is her first feature for Sprudge.

The post Junction Coffee: Now Brewing On A Double-Decker Bus In OKC appeared first on Sprudge.

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Booster Senior Scholarships

The Booster Club is pleased to grant scholarships to 10 graduating seniors for their contributions to the SAS school community. Each recipient will receive a cash award in the amount of $2,000. Click for more information or to apply now.

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Cook Love Eat with Celebrity Chef Sarab

The Booster Club proudly invites you to a Southeast Asian cooking demonstration followed by lunch with Singaporean celebrity chef, Sarab Kapoor, featuring Thai, Indonesian, Singaporean, and Indian cuisines on Friday, May 6 at 11:00 a.m. at the APS Lifestyle Gallery in the Boat Quay area. Tickets are $70 per person and include a complimentary cookbook by the chef (a $35 value), lunch, and a goodie bag. Purchase your tickets at the Booster Booth or online at sasboosterstore.com.

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PTA Coffee this Friday!

Join us for a PTA coffee on Friday, April 1 in the PTA office from 9:00 a.m. to 10:00 a.m. Enjoy coffee, tea, and refreshments while you learn about what the PTA does, how we help the school, and ways you can get involved in 2016-17. There are so many ways to get involved with your child's school community. We can help you find the right fit. No job is too small and the big jobs, we will tackle together!

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Lamplighter

Besides starting a Facebook page for her crochet stuffies, our middle kid can also wire lamps.If you go like her page you will automatically be entered in a drawing for a stuffed bear or bunny when she hits 100 likes.

For this I am most grateful, as without her technological abilities, the office would be mighty dark. Wish we had bought her the parts earlier!

And then there is the book she bought that I hadn't read in 30 years or so. Spent a most enjoyable evening racing through it faster than the horses that grace its pages.

Thanks, Beck!

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Coffee & Cherry Blossoms In Tokyo At Harukaze Coffee Street

Riki Taniuchi is talking about Coffee Street, his latest project aimed at proselytizing for the specialty scene in Tokyo. He scratches his jaw, reaches for his mug of coffee, and thinks for a moment.

“There are still so many people that just don’t know about specialty coffee—even though it’s taking off here, that excitement is confined to a small group of people, people who already like coffee.”

“Like, the way the same people are always at the same coffee events?” I ask.

“Yes, exactly,” Taniuchi says, smiling. “So I thought, if it’s not a coffee event but at Harukaze…”

Taniuchi explains that Harukaze, a popular, free two-day party in Yoyogi Park, started in 1997 as an excuse for a group of friends—artists, musicians, creatives, hippies—to hang out and do hanami: cherry-blossom viewing. The musicians brought their friends and their instruments, the artists came to draw, paint, and create. The guy who said he’d bring music decided to bring a concert sound system instead of a radio/cassette player.

Just like that, they had an event on their hands.

After going on hiatus in 2002, the festival relaunched in 2009 as Spring Love Harukaze, and has gone off each year since. Taniuchi says Harukaze now is all about raising awareness for environmental issues through music, art, and workshops. He’s friends with the organizers, so he started helping out.

And this year, he decided to bring his beloved specialty coffee with him, under the banner of Coffee Street. It’s an impressive collection of local roasters and cafes, including Glitch Coffee, Trunk Coffee, Switch Coffee, Light Up Coffee, and Single O Japan.

“At music events there aren’t any preconceptions,” Taniuchi continues. “It’s just people getting together. And I thought of Harukaze as a good opportunity to give people that alternative: ‘How about a cup of coffee?’ I thought if they could try good specialty coffee, they’d understand.”

In case you’re wondering who this character is, it’s like this: If you know specialty coffee in Tokyo, you probably know Riki Taniuchi.

Been to a public cupping at Fuglen? You’ve probably seen him. Visit About Life Coffee Brewers, Woodberry Coffee Roasters, or Switch Coffee regularly? You’ve probably seen him.

He’ll tell you himself: he’s obsessed.

But the thing is, he’s not a barista. He’s not a roaster, either. He just really loves coffee. Since first being introduced to the stuff while playing bike polo in the States—it’s a long story—Taniuchi’s been addicted, drinking his way around Tokyo, making friends, getting to know the scene, and networking.

Harukaze has such friendships and networking at its base.

“I wanted to make use of skills I already have,” Taniuchi says of bringing his love of coffee into the bright light of Harukaze. “I’ve [put on] shows before, and have worked stage management, so I know people who have organized food stalls at events like Fuji Rock. I thought it would be easier to work together”—both with the festival and with the many coffee vendors. For some, his status outside the coffee industry was all the more appealing.

“All the shops attending know what I’m about,” Taniuchi says. “They know I’m not a coffee shop. So knowing me, and talking to me, they agreed to take part, and we could move ahead with planning.”

“So what can we expect?” I ask.

Taniuchi talks about the shops coming along for Coffee Street’s debut at Harukaze: Light Up is going to do espresso; Switch Coffee and Megane Coffee are planning a collaboration and doing coffee cocktails; Trunk is showing off its newest coffee/craft beer collaboration; and Hoshikawa Cafe is coming all the way from Saitama.

As Taniuchi talks, you get a real sense of his passion. You can see why he wants to share it, and why he’d go to the effort. He just wants other people to love coffee the way he does.

Come April 2 and 3, it’s going to be trees of pink, live music, art, and people meeting under the trees; talking, laughing, eating, and drinking.

And in all of that, this year, a space for specialty coffee.

Hengtee Lim (@Hent03) is a Sprudge.com staff writer based in Tokyo. Read more Hengtee Lim on Sprudge.

The post Coffee & Cherry Blossoms In Tokyo At Harukaze Coffee Street appeared first on Sprudge.

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The Epitome of Modern Jewelry From London

 

 

 

RUIFIER, founded by London based designer Rachel Shaw, has been creating unique and whimsical jewelry designs for the modern-day.  Her works can been seen gracing the pages of magazines and worn on the red carpets by celebrities like Reese Witherspoon, Zoe Saldana, Ellie Goulding, Emma Robberts, Lily Allen and Natalie Imbruglia to name a few. With RUIFIER's adaptable and stackable pieces it is easy to individualize and create a new look everyday to suit your style.

 

 

 

RECENT EDITORIALS 

 

 

Tatler Magazine - March 2016
Featuring Ruifier Animaux Patch Ring

 

 

 

Cosmopolitan UK - July 2015
Featuring Ruifier Petit Shay Ring

 

 

U Magazine - July 2015
Featuring Ruifier Petit Lei Pendant

 

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Calgary: Coffee & Drugs At Lukes Drug Mart

Lukes Drug Mart in Calgary, Alberta, has been a neighborhood institution for more than 60 years. Today, walking in for the first time, you might think you’ve entered hipster central, another freshly-antiqued reinterpretation of a general store—and Lukes does indeed have whole aisles devoted to artisanal beard oil, beanies (that’s “toques” to a Calgarian), Mason jars of homemade ice cream, and vinyl records. You might expect the store—and the coffee bar which runs the whole length of the front wall just as you enter—to be populated by twenty-somethings in plaid flannel. But Lukes is still first and foremost a community pharmacy, and its coffee program (installed three years ago) isn’t the final stage of an alienating program of gentrification, it’s actually a return to the drugstore’s original community role.

Under the stuffed pheasants pinned above the two-group La Marzocco Linea PB, a diverse group of customers line up at the bar to buy Americanos, eggs, and lottery tickets. Many of them have clearly come in to get a prescription filled, or to buy dry goods from the aisles of groceries in the basement. The baristas manning the till and serving up a steady stream of drinks seem to know many of their customers, who range from an elderly man buying a black coffee and a bunch of bananas to a couple of young girls there for the hot chocolate. In addition to espresso, Lukes serves FETCO– and Chemex-brewed coffee, as well as chai and hot chocolate, which customers can drink at a long counter in front of the window, or take to go.

Lukes is attempting to return to the pharmacy lunch counter, which large pharmaceutical distributors like Rexall and Guardian, who were often behind the operations of pharmacy counters within other shops, began to actively discourage in 1955. “They started saying that pharmacists need to be pharmacists, filling prescriptions, not making milkshakes,” coffee manager Laura Cummings explains. Though Lukes, like many other drugstores, once had an extensive hot food selection, it operated exclusively as a pharmacy and convenience store throughout the rest of the twentieth century.

More recently, government cutbacks to pharmacy funding changed the game once again. As Cummings tells me, “Probably about five years ago, a lot of independent pharmacies started taking a big hit. For us [to succeed] it was all about diversification.” That diversification took the form of the coffee bar, not only intended to help Lukes secure itself from a business standpoint, but also take up its old place in the community. Cummings continued, “We felt that this neighborhood desperately needed it. There hadn’t been any sort of coffee shop here for generations.”

More recently, government cutbacks to pharmacy programs changed the game once again. As Cummings says, “Probably about five years ago a lot of independent pharmacies started taking a big hit. For us it was all about diversification.” That diversification took the form of the coffee bar, not only intended to help Lukes secure itself from a business standpoint, but also take up its old place in the community. Cummings continues, “We felt that this neighbourhood desperately needed it. There hadn’t been any sort of coffee shop here for generations.”

Commenting on the historically Italian Bridgeland neighborhood where the original Lukes Drug Mart is located, Cummings notes, “We have old-school Italians who are coming in and at first were like, ‘You guys don’t know anything about coffee.’ Slowly they started coming around, and now they’re a huge part of our clientele.” Though Cummings says it took about six months for the coffee program to catch on, Lukes hasn’t tried to push drastic changes on its clientele. “Before we had, you know, old pharmacy carpets in here, and everything had a really traditional pharmacy vibe. And then we started adding things here and there. We started with just the espresso machine and then added some drip coffee, and slowly we’ve added other things in.”

A lot has changed since the days when Lukes retailed grocery store brands like Folgers and Maxwell House alongside cans of tomato soup and jars of jam. These days, they encourage people to learn to brew coffee at home, and carry the full lines of both Chemex coffeemakers and Baratza grinders. Lukes’ Italian customer base in Bridgeland informed a decision to serve and retail Four Barrel Coffee, which Cummings says helped to close the gap between traditional Italian dark roast and Third Wave coffee. “We’re not trying to push anyone out; we’re trying to make sure that everything that we bring in caters to the people that have been coming here for 50 years.” Lukes is able to offer customers a choice between Four Barrel’s lighter, North American-style roasts and the darker roasts that characterize De La Paz, which Four Barrel bought in 2013, right around the time that Lukes began serving coffee.

Their approach seems to be working. Lukes has already opened a store in Hastings in Vancouver, and plans to start serving coffee in their Killarney, Calgary location by the end of this year. Though the new coffee bars won’t be able to sell you lottery tickets and bananas along with your espresso, Lukes’ priority is on maintaining that community vibe. “We’ve tried to take everything from the original location that would fit [in the new location],” Cummings notes. You might even be served by one of the same baristas that started at the Bridgeland store, since Lukes staff move frequently between locations, even provinces.

As far as Cummings is concerned, the coffee program’s success is directly tied to Lukes increased community involvement. She explains that the pre-show for the Sled Island music festival has taken place in the original Lukes parking lot for the past several years, drawing more people every year, and “that’s been a huge part of the coffee too.” Lukes’ broad focus puts the shop in a unique position within Calgary coffee culture, but Cummings says she’s more concerned with the store continuing to develop its own approach than trying to fit in.

Cummings laughs, “We definitely sometimes feel like the odd man out, but we’re totally into it.”

Lukes Drug Mart has multiple locations. Visit their official website and follow them on Facebook, Twitter, and Instagram.

Lizzie Derksen is a writer, zine publisher, and coffee professional living in Edmonton, Alberta. Read more Lizzie Derksen on Sprudge.

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First Look Inside Stumptown Coffee At The New Orleans Ace Hotel

On Saturday, April 2nd our friends & partners at Stumptown Coffee will kick open the doors to their first cafe in the American south, in the great city of New Orleans. Located at 600 Carondelet Street in the Warehouse District, this is Stumptown’s third collaboration cafe with the Ace Hotel, following locations in Portland and New York City. The cafe has been in the works since summer 2015, wit Stumptown confirming the project to Sprudge in August of that year.

Located in a former carriage house adjacent to the hotel proper, Stumptown New Orelans is a “Cold-Brew focused coffee bar”, as per Stumptown Vice President Matt Lounsbury. Inspired by vintage European beer taps, the menu is anchored by the introduction of what Stumptown calls the “Cold Shot”—the brand’s iconic Hair Bender espresso blend, concentrated and infused with nitrogen. The resulting drink is “the equivalent of a cold, creamy shot of espresso.”

A variety of signature drinks will be on offer to mark the cafe’s launch, including a caffeinated Mint Julep riff called the “Endless Summer” and a Cold Brew Arnold Palmer dubbed “The Duane Sorenson”, named for Stumptown’s founder. Bar equipment from La Marzocco, ModBar, glassware by The Great Society, interior design by Roman and Williams, and a pastry menu by fellow Ace-dwellers Josephine Estelle round out the cafe’s offerings.

This is the first new Stumptown cafe to open since the brand was acquired by Peet’s and parent group JAB in October 2015. As per our interview with Lounsbury back in the middle of the acquisition hubbub, Stumptown’s future expansion plans call for upcoming projects in Austin and Washington DC.

All photos courtesy Stumptown Coffee Roasters. 

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