Tube No. 03 — Coffee

Cream and Sugar Set
By Takuhiro Shinomoto for Hasami Porcelain

Designed by Takuhiro Shinomoto, whose vision was to integrate modern tableware design with the organic quality produced by traditional manufacturing techniques in Hasami, Japan.

Hasami Porcelain’s primary appeal is not only in its form and aesthetics, but also its function. Based on a fixed module, items can freely stack and are multipurpose.

While the shapes themselves are uniform, the colouration, flecks and texture unavoidably express the distinct make up of their clay.

Milk Pitcher and Sugar Bowl: Ø 85, H 55 mm
Lid/tray: Ø 85, H 55 mm
Tray: W 58, L 170, H 21 mm
Material: Grey glossy glaze porcelain; and lacquered oak
Care: Porcelain dishwasher and microwave safe. Wipe wood clean with a damp towel and dry immediately
Origin: Japan

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Brass Spoon and Scoop
Kneip

Hand hammered silver soldered brass sugar spoon and scoop (perfect for about 7 g of coffee). The brass will develop a naturally occurring patina. If preferred, the original shine can be restored by polishing. Not recommended to soak in liquid for a long time.

Kneip is a craft, design and art studio founded by Jørgen Platou Willumsen and Stian Korntved Ruud. Together they share different experiences and knowledge that they use to make Kneip a diverse studio. Nature and craftsmanship are important sources of inspiration. They are interested in telling stories through their objects with a focus on quality. All the objects are handmade by Kneip and are either unique or made in small series.

Spoon: W 30, L 110 mm
Scoop: W 45, L 125 mm
Origin: Oslo, Norway

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Whole Cane Sugar
Monmouth Coffee Company

Producing this organic, whole-cane sugar is an amazing process which involves a huge amount of manual work. The sugar cane is cut and delivered to the ingenio (like a coffee beneficio but for sugar) where the cane is fed through a series of crushers, which separate the juice from the fibre. The used cane fibre is dried and later used as fuel in the furnaces that heat the boilers. The sugar juice then goes through a series of boilers, each time losing more water and becoming thicker in consistency and darker in colour. In the last boiler (made in Glasgow 1944) the sugar becomes ‘honey’ — as it changes form it changes name — by slowly simmering and reducing until it is a thick consistency and caramel colour. At the critical moment, the honey is let out of the boiler and into big vats where it is hand mixed with large metal paddles, releasing the heat and the last of the water. This mixing continues until the honey dries into a crumbly mass of ‘dulce’ – the specific name for this type of sugar.

500g per bag
Origin: Assukkar S.A, Costa Rica
Organic Certification: GB-ORG-04

This gift set is carefully packed into a Curated Tube, accompanied by a product booklet. A personal message card is optional.