Type detailing workshop!
The workshop included having restrictions on the design such as only using one typeface, one colour, one weight. Type detailing workshop!
The workshop included having restrictions on the design such as only using one typeface, one colour, one weight. Type detailing workshop!
The workshop included having restrictions on the design such as only using one typeface, one colour, one weight.

Type detailing workshop!

The workshop included having restrictions on the design such as only using one typeface, one colour, one weight.

kerrielliott:

Playing around with logo designs for ‘The Shivering Bean’

Within the tutorial 17/10/10 it was pointed out that the logo needed to be stripped back a bit because theres a lot of line and semiotics of “shivering” such as the teeth chittering, the wooly hat and shiver marks around the bean.  kerrielliott:

Playing around with logo designs for ‘The Shivering Bean’

Within the tutorial 17/10/10 it was pointed out that the logo needed to be stripped back a bit because theres a lot of line and semiotics of “shivering” such as the teeth chittering, the wooly hat and shiver marks around the bean.  kerrielliott:

Playing around with logo designs for ‘The Shivering Bean’

Within the tutorial 17/10/10 it was pointed out that the logo needed to be stripped back a bit because theres a lot of line and semiotics of “shivering” such as the teeth chittering, the wooly hat and shiver marks around the bean.  kerrielliott:

Playing around with logo designs for ‘The Shivering Bean’

Within the tutorial 17/10/10 it was pointed out that the logo needed to be stripped back a bit because theres a lot of line and semiotics of “shivering” such as the teeth chittering, the wooly hat and shiver marks around the bean. 

kerrielliott:

Playing around with logo designs for ‘The Shivering Bean’

Within the tutorial 17/10/10 it was pointed out that the logo needed to be stripped back a bit because theres a lot of line and semiotics of “shivering” such as the teeth chittering, the wooly hat and shiver marks around the bean. 

How colombian coffee beans are dried due to the climate.

PARABOLIC BEDS (PARABOLIC SOLAR DRYER)

Parabolic drying beds are not very different from raised drying beds however they are specifically designed for use in regions that do not have consistently dry conditions during harvest (i.e. Colombia). The beds look like ‘hoop house’ style of greenhouses used in the US, sometimes a little bit larger than typical raised beds, and covered with plastic. It is very important that the drying beds are open at both ends to ensure airflow. If the drying bed is enclosed, the moisture releasing from the beans condenses on the roof and drips back on the parchment.

Finding out what coffee beans are produced in Colombia and what makes it  unique. 

Light Roasts

Light brown in color. This roast is generally preferred for milder coffee varieties. There will be no oil on the surface of these beans, because they are not roasted long enough for the oils to break through to the surface

  • Light City
  • Half City
  • Cinnamon
  • New England

Medium Roasts

Medium brown in color with a stronger flavor,  and a non-oily surface. This roast is often referred to as the American roast because it is generally preferred in the United States.

  • City
  • American
  • Breakfast

Medium—Dark Roasts

Rich, dark color with some oil on the surface and with a slight bittersweet aftertaste

  • FullCity

Dark Roasts

Shiny black beans with a oily surface and a pronounced bitterness. The darker the roast, the less acidity will be found in the coffee beverage.  Dark roast coffees run from slightly dark to charred and the names are often used interchangeably which can be very confusing.  Be sure to check your beans before you buy them!

  • High
  • Continental
  • New Orleans
  • European
  • Espresso
  • Viennese
  • Italian
  • French

" The group that eats ice cream at home least often is the 18- to 34-year-olds, with an average of 29 times a year." 

We’re going with the 18 - 34 year old target range because thats the people we want to get into eating ice cream more, big gap in the market!