007: ZM Filter Takeover

Mazzer ZM Filter TAKEOVER at The Old Bank Residency by MULMAR FOOD SERVICES
I met Ivan Zergilli at the Brewers Cup heats this year who Mulmar kindly gave up their time to attend and sponsored the events We’ve kept in touch since and he’s kindly facilitated as Sales & Marketing Executive at Mulmar us the opportunity to have the Mazzer ZM Filter on the brew bar from 22nd May till 7th July.

This grinder was the sponsored grinder for all compulsory rounds at the SCA UK Brewer Cup this year. A competition we were fortune enough to place 2nd in the UK this week. All competitors from various well respected shops and roasters seemed to all be in agreement that this grinder was exceptionally good. So I thought it was a great to see it behind the bar in Manchester and see how it compares.

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These are the major points that makes the Mazzer ZM Filter special. After using it for 2 days we’ve really got excited about the features of this machine and I can’t help but smile each time I switch between grind distance presets. So here is why you should consider this grinder as the first choice for a coffee shop.

  1. ZM Filter Flat Burrs specifically designed for Grinding Filter Coffee (151f)

  2. The Lowest Coffee Retention ( <0.45g )

  3. Digital Grind Adjustment

    Control the distance between the burrs in microns so the grind setting is understandable, accurate and repeatable. This makes sharing grind sizes between locations far easier than in past times. Presuming the burrs are equally worn. (OUR FAVOURITE FEATURE)

  4. Electronic True Zero Calibration

    This feature ensure that the ZM grind settings are identical from grinder to grinder.

  5. Double Cooling System & Low RPM with excellent grinding speed.

    This aspect keeps the coffee grounds safe from temperature fluctuations preserving the maximum aroma.

  6. On-Demand Capabilities

    Thats right, it can be turned into an on-demand grinder that can be used for espresso with the (151f) Burrs designed by Mazzer for Espresso. Imagine taking your EK/Titus Setup and making it digital with saved preset grind sizes.

  7. Easy To Clean and Patented Lockable Canister to keep your counter clean.

    The digital display flips to the side to allow easy access to the grinding chamber for cleaning and burr replacement. The lockable canister is an inventive solution to the constant issue when grinding coffee.

We have a Malhkonig EK43 currently sat on our bar at The Old Bank Residency and an EK43s in our training room.

Though we love them. They annoy us.

They’re heavy, produce a lot of noise and mess. We have to recalibrate the burr’s often and it’s seen everywhere. I like going into a place doing thing’s a bit differently or using equipment not typically seen. It keeps thing’s fun and interesting.

The Mazzer seems to have thought of all the issues user’s find with the EK and looked to included these in the design. So far I’ve had a lot of fun giving my saved grind distance cool names that appear on the display. It’s an incredibly well thought out product that delivers on the promises it makes.

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Anyone interested in demonstrations message us to book in a slot.

If you want to purchase this awesome piece of equipment - Click this link.

We look forward to grinding some exceptional coffee on the ZM and talking about the Mazzer ZM throughout June and into July. Pop in and see what’s happening.



006: Brew Bar: Huckleberry Roaster's - Burundi Ninga x Long Miles Coffee Project.

Our current offering on brew bar is something a little bit special.

All the way from Denver in the USA we’ve got a UK exclusive from Huckleberry Roasters!

Those of you who follow us closely will know that we place great importance here at Swan Song in highlighting and discussing the very real threat our industry (and the planet for that matter) are facing in a warming world.

As well as wanting to offer you guys something a little bit different we also put a lot of careful research into the selection of our suppliers and how we hope to showcase some of the initiatives underway to safeguard the future of our morning brew.

Huck first came to our attention through their work in Burundi with the Long Miles Coffee Project and the collaboration with Department of Brewlogy.

Burundi has produced coffee for a long time, but the country's progression towards producing high quality specialty coffee was halted in the 1990s and early 2000s by political unrest and ethnic violence spilling over the border from Rwanda, during and after that country's genocide.

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Long Miles is the name given to a family run washing station and exporter established in 2013 in the Muramvya Province of Burundi. Thiswas founded by Ben and Kristy Carlson, Americans living in Burundi. By working alongside and educating local farmers the station has been able to increase productivity and quality to ensure a better and more sustainable income year on year.

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They have also set in motion creative initiatives to mitigate the effects that climate change is already having on harvests and the local environment in one of the poorest counties on the planet.

By showcasing projects such as these we hope to draw attention to the choices we can all make as consumers in our buying habits. Let’s support those who are helping to secure the future.

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Drink less, spend more.

- Andy Farrington.

005: Changes To The Scheduled Programming


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So we’ve been open for 6 weeks now, plenty of coffee has been served and it’s been a lot of fun. We’ve been getting busier each day and we’re starting to settle into the space.

So far we’ve had one exceptional talk delivered by Jeremy Torz, founder of Union-Hand Roasted Coffee. Talking about their SCA Sustainability award winning work in the Yayu Forest Project.

I look forward to them returning for a cupping with the fresh crop later in the year.

We’ve had cuppings of Fortitude Coffee in Edinburgh, Darkwood’s from Huddersfield, Manchester Coffee Archive and Huckleberry Coffee Roasters from Denver, Colorado.

Though we’ve had a good start, but we think it’s time to make some changes.

You’ve voiced some of your opinions on what you’d like us to do and what you’d like us not to do. So we’ve taken them on board and from next week we’ll start implementing them with immediate effect.



THE CHANGES:

  • NEW OPENING HOURS

    MONDAY - FRIDAY 09:00 - 18:00

    SATURDAY - SUNDAY ON THE ROAD IN THE CAMPER VAN

    Basically, we need to a bit more rest. We’ve been doing 11 hour days and it’s taking it effect on us both. So we’re going to be scaling back the opening hours for the time being. Apologies for anyone effected by this.

  • NO BATCH BREW, JUST POUR OVER’S.

    We were really enjoying our daily mystery batch brew. But whilst were relatively low volume, we want to make each coffee to order. This means less coffee being poured down the drain if not drank and ultimately makes us better at pour over’s.


  • LESS FREQUENT CUPPINGS, ONE BIG CUPPING.

    So I think we may have gone a bit crazy with the amount of cuppings. Partly, this was due to people wanting to get involved in the space and use the space for their own events separate to ourselves. So from this point forward, we’ll be doing one big cupping from all the multi-roasters we have in that month or continuing with the series of talks dependent on the availability of our prospective speakers. One event, each month.



  • NEW CAKES FROM SILVER APPLE BAKERY

    We’ve decided to stop making pastries in the morning due to the lack of demand. We’ll be serving Vegan/Gluten free cakes from Silver Apple Bakery.

    • Vegan Oreo Brownies

    • Vegan Banana Bread with Chocolate Chips

    • Vegan Pear & Cardamom Crumble Cake



  • TOAST IN THE MORNING & TOASTIES FOR LUNCH.

    We’ve had no end of people asking for toast and toasties. So we’ve decided to go ahead and make this happen for you. We’ll be serving 2 toasties, no vegan option currently. Toast with choices of confectionary. As demand grows, we’ll go about changing this.

    • Sourdough Ham, Cheese & Hawkshead Chutney.

    • Sourdough Hawkshead Chilli Jam & Cheese. (Vegetarian)

    • Sourdough Toast with Jam, Marmalade, Nutella & Peanut Butter.


  • MORE SEATING, COMING SOON.


For now that’s all the changes. Got plenty of workshops and courses you can sign up for.

Home Brewing and Latte Art Workshops

3rd Saturday, every month.

We run our courses and workshops based on your availability.

So get in contact and see how we can guide you through the world of speciality coffee and set a date that suits you best.



- Josh Wilson







004: Now Showing Club - Documentary Only Cinema

You may have heard of other incredible projects happening at The Old Bank Residency.

For us, we’re proud to announce the next phase brought to you by the team responsible for The Old Bank Residency and giving us our residency within this space.

Standard Practice

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Standard Practice take a DIY approach to the built environment. They aim to keep places engaging and a true reflection of people and culture. This is a new studio model, operating in the overlap of design, fabrication, performance and architecture and works in fond association with Planit-IE. Standard Practice consult on public spaces, throw neighbourhood parties, and operate urban fabrication facilities.

Standard Practice are a D+AD award winning placemaking studio named as one of Creative Review’s top 50 Creative Leaders in 2018. The studio was formed in 2016 around a shared belief that places work better when everybody is involved in building them.

The project here at The Old Bank Residency is headed up by Project Manager, Neil Greenhalgh.

For any information regarding The Old Bank Residency & Now Showing Club: neil@standardpractice.studio 



THE BIG ANNOUNCEMENT

OPENING 6TH MAY

‘Now Showing Club’.

Come down for the opening, we’ll be serving the usual array of coffee delights.

As well as popcorn and soft drinks to keep

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Now Showing Club is Manchester's first dedicated documentary cinema and will be showcasing 50 films from Dogwoof's back catalogue in 2019.

Visitors can expect a curated selection of titles which have received 24 Oscar nominations, including Free Solo, Minding the Gap, RBG, The Act of Killing and Blackfish.

Showings will take place at 19:00 every Monday and Tuesday evening.

Who is DOGWOOF?

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Started in 2003 by Andy Whittaker. Dogwoof is a London-based, documentary film company integrating production, world sales and UK distribution. Dogwoof has so far released 24 Oscar®-nominated documentaries, with four wins and an additional three BAFTA winners; notable titles include Oscar®-winning and BAFTA-winning Free Solo (the UK's highest grossing documentary of 2018), BAFTA-nominated Three Identical Strangers, Oscar®-nominated RBG, BAFTA-winning The Act of Killing and Blackfish. Dogwoof's TDog production investment fund has premiered two films in Sundance Film Festival - Westwood and Halston - with more in the production and post-production stage; the fund is focused on feature docs, docu-series, and remake rights, gearing up the company towards vertical integration. 

https://dogwoof.com | @dogwoof 



NOW SHOWING CLUB

MAY LISTINGS


LAST BREATH 

6th - 7th May 2019

Start Time: 19:00

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A commercial diver is stranded on the seabed with 5 minutes of oxygen, but no chance of rescue for more than 30 minutes. With access to amazing archive, this is the true story of one man’s impossible fight for survival. 

Monday 6th May - Tuesday 7th May

Running Time: 1h 30m. 

Starting Time: 19:00

MINDING THE GAP

13th - 14th May 2019

Start Time: 19:00

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Bing Liu's Academy Award®-nominated documentary Minding The Gap is a coming-of-age saga drawing on over 12 years of footage in his Rust Belt hometown hit hard by decades of recession. In his quest to understand why so many of his peers in the skateboarding community ran away from home when they were younger, Bing follows 23-year-old Zack as he becomes a father and 17-year-old Keire as he gets his first job. As the story unfolds, Bing is thrust into the middle of Zack's tumultuous relationship with his girlfriend and Keire's inner struggles with racial identity and his deceased father. As we watch the boys grow up before our eyes, we experience the joy, sacrifice, and hope in the gap between childhood and adulthood.

Monday 13 May - Tuesday 14 May

Running Time: 1h 33m. 

Starting Time: 19:00


MAIDEN

20th - 21st May 2019

Start Time: 19:00

Maiden is the inspirational story of how Tracy Edwards, a 24-year-old cook on charter boats, became the skipper of the first ever all-female crew to enter the Whitbread Round the World Race in 1989. Tracy’s dream was opposed on all sides: her male competitors thought an all-women crew would never make it, the chauvinistic yachting press took bets on her failure, and potential sponsors rejected her, fearing they would die at sea and generate bad publicity. But Tracy refused to give up: she re-mortgaged her home and bought a second-hand boat, putting everything on the line to ensure the team made it to the start line. With the support of her remarkable crew she went on to shock the sport and prove that women are the equal of men.

Monday 20 May - Tuesday 21 May

Running Time: 1h 37m.

Starting Time: 19:00



ON HER SHOULDERS

27th - 28th May 2019

Start Time: 19:00

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Twenty-three-year-old Nadia Murad’s life is a dizzying array of exhausting undertakings—from giving testimony before the U.N. to visiting refugee camps to soul-bearing media interviews and one-on-one meetings with top government officials. With deep compassion and a formal precision and elegance that matches Nadia’s calm and steely demeanor, filmmaker Alexandria Bombach follows this strong-willed young woman, who survived the 2014 genocide of the Yazidis in Northern Iraq and escaped the hands of ISIS to become a relentless beacon of hope for her people, even when at times she longs to lay aside this monumental burden and simply have an ordinary life.

Monday 27 May - Tuesday 28 May

Running Time: 1h 35m.

Starting Time: 19:00

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003: Our Cafe

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Cupping our first selection of coffee for our opening fortnight offering on   Espresso ,    Strong   from  iiCommon  from Edinburgh. Brazil &amp; Guatemala Blend.  Tastes like chocolate cherry &amp; roasted almonds.  Sourced from  Ally Coffee’s  core coffee program.  It’s a community of farmers from around the areas teaming up to produce these lots and still giving it traceability. Every bag of the Pau Brazil has a QR code which tells you exactly where the coffee came from, this is apart of the  coffee traceability certification programme . It’s very rare to be able to get traceability on volumes lots like this one.   Origin:    Brazil &amp; Guatemala     Farm:   Pau Brazil (Brazil)  Ceiba (Guatemala)    Process:   Natural (Brazil)  Washed (Guatemala)    Varietals :  Catuai (Brazil)  Caturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara (Guatemala)    Altitudes :  1100 masl (Brazil)  1500 masl (Guatemala)     Filter ,   Round Hill Roastery  from Bristol with their Colombia Tarqui Cup Series.  Coffee 1.   Rolando Cordoba Ramos    Origin:  Colombia   Farm:  Mirolindo   Producer:  Rolando Cordoba Ramos   Varietal: Colombia   Process:  Tula Fermented &amp; Washed   Altitude:  2000   Tastes Like:  a dream (Come see us to find out.)    Coffee 2.   Sinforoso Ramos Valensula    Origin : Colombia   Farm:  El Paradiso   Producer:  Sinforoso Ramos Valensula   Varietal:  Caturra &amp; Colombia   Process:  Tula Fermented &amp; Washed   Altitude:  1900   Tastes Like:  bliss. (Come pay us a visit!)

Cupping our first selection of coffee for our opening fortnight offering on

Espresso,

Strong from iiCommon from Edinburgh. Brazil & Guatemala Blend.

Tastes like chocolate cherry & roasted almonds.

Sourced from Ally Coffee’s core coffee program.

It’s a community of farmers from around the areas teaming up to produce these lots and still giving it traceability. Every bag of the Pau Brazil has a QR code which tells you exactly where the coffee came from, this is apart of the coffee traceability certification programme. It’s very rare to be able to get traceability on volumes lots like this one.

Origin:

Brazil & Guatemala


Farm:

Pau Brazil (Brazil)

Ceiba (Guatemala)


Process:

Natural (Brazil)

Washed (Guatemala)


Varietals:

Catuai (Brazil)

Caturra, Bourbon, Typica, Catuai, Catimor, Sarchimor, Pache, Pacamara (Guatemala)


Altitudes:

1100 masl (Brazil)

1500 masl (Guatemala)



Filter,

Round Hill Roastery from Bristol with their Colombia Tarqui Cup Series.

Coffee 1.

Rolando Cordoba Ramos

Origin: Colombia

Farm: Mirolindo

Producer: Rolando Cordoba Ramos

Varietal:Colombia

Process: Tula Fermented & Washed

Altitude: 2000

Tastes Like: a dream (Come see us to find out.)

Coffee 2.

Sinforoso Ramos Valensula

Origin: Colombia

Farm: El Paradiso

Producer: Sinforoso Ramos Valensula

Varietal: Caturra & Colombia

Process: Tula Fermented & Washed

Altitude: 1900

Tastes Like: bliss. (Come pay us a visit!)

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002: Workshops

Happy to announce


today is the release of our latest offerings:

‘workshops’

We are going to begin by hosting bi-weekly public workshops on a Saturday starting on:

Date: Saturday April 20th

Time: 10:00am - 14:00pm

As things progress, we’ll be asking the public for your input in shaping our workshops for you.

So please participate and help shape our community and culture.

Who are these workshops for?

These workshops are aimed at home coffee enthusiasts, couples, best friends, posses, crews or any group looking to learn a new skill and have a fun activity to do together.

You’ll learn many tricks and tips on how to make your coffee taste better at home and you can learn the art of pouring basic patterns into your milky drinks. 


What workshops are available?

  1. Home Brewing Workshop 

This workshop will cover the basics of making a great cup of coffee from your kitchen.

We’ll demonstrate a few different brew methods, talk you through the essential equipment needed and give you help finding or improving your preferred way of drinking coffee.

We will also give you the opportunity to try coffees from all over the globe from different roasters and talk further about each of those in detail.

You’ll leave this workshop with brew guides for each method and a deeper love for brewing.

Date: Saturday 20th April

Time: 10:00am - 14:00pm

Price: £40.00

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2. Latte Art Workshop 

This workshop will take you from never having touched an espresso machine to comfortable steaming barista quality milk in a few short hours.

We’ll share our tricks from thousands of drinks made behind the steam wand and guide you through the techniques necessary to draw rosettas, hearts and tulips. 


Date: Saturday May 4th

Time: 10:00am - 14:00pm

Price: £40.00

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3. Advanced Latte Art Workshop

This workshop is aimed at people who may already have the basics patterns mastered. This workshop will introduce you to the more advanced pouring techniques, such as swans, streaming, inverts and free pour designs. We also discuss the science of milk and the importance of sourcing free range milk.

We breakdown each technique into stages, making it easy to follow thereby working towards giving you a full repertoire of pouring styles and techniques to give you the foundation to approach any pattern.


Date: Saturday May 18th

Time: 10:00am - 14:00pm

Price: £40.00

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Hope to see you there and if you have any questions at all. Don’t hesitate to contact us.