Features Overview

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Frenesí café + Bar

I met Grisel Dugarte, owner and general bosswoman, while renovations of their beautiful new space were well underway. With experience in business, baking, and the wide world of tea, but lacking a coffee presence, we decided that a specialty coffee program was the next item on the agenda before open doors.

Our Collaboration

- List of example Case Studies from Barcelona and the world

- Coordinating coffee roaster, espresso machine, and grinder

- Total design of coffee program, including basic training

- Photos of drinks, food, interiors


Black Remedy Coffee

I was introduced to Compak Coffee Grinders, parent company of Black Remedy, through an interview I was conducting with executive director, Damian Ascaso. I was writing an article for Barista Magazine on the latest technology being integrated into the new line of grinders to be released; a conversation which led to me working in the café as part-time barista/advisor and social media content creator.

Our Collaboration

- Programming and taking photos for Instagram and Facebook

- Capturing special events and photos for Compak

- Developing coffee recipes and educating clients

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The Sweetophelia Cafe

Only three months after starting her collaboration with Familia Osorio Coffee Roasters, Arantxa, café owner, and Ivà, roaster, decided it was time to bring someone on to head up the coffee program in its beginning phases. I continued with them as resident-barista for a month to work on recipes, take photos of the transformation, and engage old and new customers on our transition into specialty coffee.

Our Collaboration

- Developing recipes for espresso and filter, including Aeropress, Chemex, and V60

- Functional layout for new espresso machines and grinders, and chalk design for new coffee menu

- Photos of all drinks, foods, and the space to capture the changes and market on Instagram

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Born ibiza

Only three months after starting her collaboration with Familia Osorio Coffee Roasters, Arantxa, café owner, and Ivà, roaster, decided it was time to bring someone on to head up the coffee program in its beginning phases. I continued with them as resident-barista for a month to work on recipes, take photos of the transformation, and engage old and new customers on our transition into specialty coffee.