All posts tagged: feature

How to be featured on Humans of Coffee

A while back I started a little project to get to know coffee people. People who work in coffee and people who just love coffee. Since then it’s taken on a life of it’s own and is, to me, perhaps the most rewarding thing I’m doing on the manmakecoffee platform. I’ve been lucky enough to interview coffee industry luminaries, Michelin star chefs and people like you an me. Here’s how you can be featured too. First, here’s a checklist of things I need from you: answer all of the questions below send a few high resolution photographs of yourself include any logos if relevant include your social media links include your photographers social media links email everything to humansofcoffee@gmail.com Before I show you the questions, here are some important considerations: go beyond your comfort zone when answering only do this exercise when you have enough time to give the answers proper thought – there is no deadline dropbox & wetransfer work best to send high resolution images Ready? Here are the questions: Who is [ insert …

How I spent 48 hours in Amsterdam: Lot Sixty One

When I arrived at Lot Sixty One both the outside benches were occupied. By locals. Always a good sign. Two of them had dogs. An even better sign. I walked inside and perched myself at the bar. The heat outside inspired an iced coffee. Which tasted like friendship. It had me at hello. Which is how Claye introduced himself. He told me about the shop, the coffee and himself. I liked all three. And you will too.  

Humans of coffee: Maja Wisniewska

Who is Maja Wisniewska? A girl with too many interests and not enough time to follow them all! From coffee (obviously!) through history of fashion, rap music, sports, ending on forensic sciences and criminal profiling. I’m from Poland where I have done my BA in international relations and MA in cultural studies. I have moved to UK and currently I’m living in Southampton. At the moment I am not doing anything related to what I’ve studied which is so common in today’s world. Instead I’m focusing more and more on a career switch as I would love to start working in a coffee related environment. What is your favorite childhood memory? To be honest I feel like my brain ran out of memory space and has started replacing older memories with newer ones. Most of my earliest memories are from my teenage years. From really early years I remember playing with my cousin which has always led to massive fights so that we had to be separated from each other. That was until we realised …

Here’s where to find the best coffee in Johannesburg: Father Coffee

There’s a Charles Bukowski quote that goes “We don’t even ask (for) happiness. Just a little less pain.” And that’s really all I ever ask for. I mean, if you had to ask me what I look for in a good restaurant, it’s only this: room temperature butter. Everything else will follow if there’s room temperature butter. That’s why I like Father Coffee. The attention to detail. In their roasting. In their coffee. And in their spaces. One of the co-founders, Nicholas, said it best in a Humans of Coffee interview I did with him: First and foremost we’re a coffee roastery and espresso bar. We’re hoping to improve the state of the coffee industry in South Africa by helping grow an informed and excited consumer. We put a huge amount of effort and consideration into everything we do, from sourcing, to roasting, to brewing and to our communications with our customers. Father Coffee is also an incredible place to hang out, whether you’re in Braamfontein or Rosebank. If I had to choose between the two shops, …

Here’s the best advice if you’re thinking about getting into speciality coffee

I had a serious bout of cabin fever a few nights back. I needed to get out. So I grabbed my camera and laptop and headed to a coffee shop. The plan was to blog. When I ordered a cappuccino the barista asked me if I’d like to try their festive season blend. And after describing it to me I asked him if a cappuccino was the best way to appreciate the work that went into it. His eyes lit up and he asked if he could prepare it in a chemex. He was super excited about the idea. I listened carefully as he described each step in the brewing process. Why he was wetting the filter paper. Why he chose the grind size he did. Why he let the coffee bloom. Why the pour was a slow, circular exercise. Why he was watching the timer. And why he really appreciated me giving him the chance to brew me a chemex. We tasted the coffee together. He complimented my slurp. We talked about the tasting …

This is my favourite coffee shop in Paris

I’ve been to Paris a few times now. Enough to not need to climb the Eiffel Tower. Enough to not need to see the Mona Lisa. Enough to not need to eat a Nutella crepe. Enough to have favourite coffee shop. When I first popped into Fragments I had to wait for a seat to open up. I grabbed a take away coffee and waited outside. The notes of caramel and nuts in my flat white were as delicious as the notes of music coming from the big box speakers on the floor. I finished that cup at a table next to the bar. And before I ordered another, I had fallen in love. As one does in Paris. It’s not that the coffee was excellent. Which it was. It’s not that the service was thoughtful. Which it was. I fell in love with Fragments for the very same reason I fell in love with my wife. She’s a young lady with an old soul. Trying to capture everything that Fragments is with a photograph …

How to make your coffeeshop a catalyst for change

“Learn to make coffee, make coffee, chat, drink coffee, chat, change the world.” That pretty much sums up what it’s like to be a Green Bean at Vintage Coffee. But it is so much more that! Green Beans are an important part of who we are and what we do at Vintage. Vintage Coffee is driven by a simple, yet radical mission: to add value to our city one cup of quality coffee at a time. We actively do this by, firstly, giving a portion of our profits to different non-profit organisations every month and, secondly, by supporting four orphans by means of an established trust fund. Vintage Coffee started because we saw a need in our community and wanted our business to be a catalyst for change.  Consequently, we are a for-profit business that benefits non-profit organisations in and around our city. Vintage Coffee has found a way to give back to the community in the hopes that the profit donated will add value to the non-profit organisations, which will, in turn, add value …