014: La Cimbali Elective Grinder

The Elective

The Elective has been created to interact with La Cimbali’s most technologically advanced machines, in order to guarantee impeccable quality in the cup and maximum flexibility. The optimal pairing is with the M100 machine line. As part of the integrated Barista Drive System and Perfect Grinding System. 

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What is the Barista Drive System?

An integrated system that facilitates the work of the barista by maintaining a dialogue between the machine and grinder-doser. This innovative technology guides the barista step by step through all the beverage preparation stages, from grinding the coffee to dispensing.

The Barista Drive System enables the on-demand, wireless grinder-doser to identify the coffee dose to grind (single or double), to dispense it and communicate this to the machine. This will enable only the button for this recipe and blend, so guiding the barista in button selection.

The system is extremely useful when there are several grinder-dosers with different coffee’s. The grinder-doser tells the machine which blend has been selected and indicates the appropriate coffee dosage. Only the buttons for the recipe compatible with the dispensed blend will light up, while the others are disabled, so preventing potential operator error.

What is the Perfect Grinding System?

This system, exclusive to Cimbali, provides constant control of coffee-dispensing parameters so the grinder-doser, connected to the machine via Bluetooth, automatically carries out any grinding and dosing corrections to ensure optimal, constant dispensing.

When for environmental reasons, a new coffee load, machine wear or other reasons the volume of coffee varies from the ideal, the machine instructs the grinder-doser to make a necessary correction in order to ensure optimal dispensing. As a result, baristas using traditional machines no longer need to make corrections manually.

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Who helped design this machine?

Valerio Cometti + V12 Design have been working with Cimbali Group since 2007. Some of their other clients being Ferrari, Ferrero & Riva 1920. Valerio Cometti bring together the sensitivity of a designer and the vision of an engineer. Which seems apparent after looking at the Elective and other products they’ve been involved with. Building on this strong bond: they’ve developed the product design, overseen certain communication and visual graphic areas. All the way up to the development of the prestigious MUMAC museum. Also, winning the prestigious Red Dot Award for Product Design.

In 2012, Valerio Cometti, together with architect Paolo Balzanelli, unveiled MuMaC, the largest museum of the history of coffee machines in the world in Milan: an imposing architecture to celebrate the 100th anniversary of LaCimbali.

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The Features of The Elective

3 Grind Dosing Presets & Electronic Motor Grind Adjustment

The 3 grind dosing presets allows for a more seamless design with no fiddly knobs interfering with the clean curved aesthetic.

The electronic grind adjustments allows for you to make quick immediate adjustments with the touch screen interface. No unnecessary knobs and dials, which are inaccurate. Just a well considering interface that performs flawlessly and doesn’t cause you any stress at all.

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The 4.3” Touchscreen display & Customisation

The 4.3” touchscreen display is easy to use and completely customisable. This starts with the look, the appearance, which is left to the discretion of the barista.
In just a few steps, you can adjust the Elective grinding setting, assign a specific dose to a colour using the in-built sensor, & add a custom image onto the touchscreen display for that personalised branding touch.

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Red Coated Speed Burrs & In-built Cooling System 

64mm Red Coated Burrs. Red Speed to give that extra durability and performance without compromise. Designed by the La Cimbali’s Team and exclusively used on the Elective. Manufactured by their partner.

We all know that feeling when we’re working behind a busy bar and the espresso shot keeps running too quick and the burrs are piping hot. La Cimbali seem to have built the back panel to be slated to allow for increased airflow to enter the machine body on top of the in-built fan. This keeps the top quality red coated speed burrs at a more optimum temperature for an even particle distribution during service. Something That frustrates me.

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Like all aspects with this grinder you can customise how often the fan engages and gives to further capabilities to really produce a top quality espresso by considering one of major factors that effects the taste of our espresso.
 
Smart and Easy Accessibility 

The Grinder is extremely easy to disassemble. With a few screws, you have access to the burrs. Making your cleaning easier and more time efficient than ever.  An issue that I’ve encountered with other reputable companies whose grinders aren’t nowhere near as simplistic in this very important aspect of maintaining quality. 

The grinder has an in-built cleaning guide to follow on the 4.3” touch screen that demonstrates this to the barista and explains the process. A great touch that is simple to follow and ideal for inexperienced staff members. 

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013: La Cimbali x Swan Song Coffee - Part 1

Introduction

It’s alway interesting to look into how the design and innovation of machinery has lead to momental steps throughout human history. Whether it was invention of the Wheel in 3500bc. The Guttenberg Effect of the Printing Press in 1450. In this particular case, Thomas Newcomen’s atmospheric steam engine. A precursor of James Watts engine design that led to the steam powered train. The work done by Newcomen in 1712 to produce the first recorded Newcomen engine is surprisingly linked closer than you think to coffee and espresso.

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Every innovation once put out into the world leads to further development upon the original concept, striding ever further forward into the future long after the passing of the inventor with the use of the machine reimagined with fresh eyes. New minds concieve greater and more efficient apparatus to produce life changing results for the people of that time.

The reason I talk about this is that innovation is something that surrounds the story of the Italian Coffee Machine manufacturer, La Cimbali, who have given us the pleasure of having their M100 & Elective grinder in our training space for a few months. Greatly appreciated, so now here is the story of La Cimbali.

The Story & Innovations Of La Cimbali.

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La Cimbali was established in 1912 by Giuseppe Cimbali in Milan, at Via Caminadella 6 in a shop covering 30m². Giuseppe began as "Cimbali Giuseppe — Copper Plumbing & General Repairs" specialising in the manufacture of copper goods.

In the 1930’s coffee machines began to produce steam and hot water by burning coal or wood beneath a vertical boiler. These boilers , cylindrical in shape , were called column machines. The first Cimbali column machine was called the ‘Rapida’.

La Cimbali La Rapida

La Cimbali La Rapida

After WW2 a positive atmosphere gripped Italy. subsequently increasing the consumption of coffee and driving further development for operations at La Cimbali.

Next in 1945, Cimbali’s, “Albadoro” model hit the market with two independent vertical boilers. Designed in a modular style, the "Albadoro" was made available with 3 to 6 group heads. Interestingly, the “Albadoro” is suppose d to be the first time group heads were positioned at the front of the machine. Also the first machine to feature an integrated cup warmer.

La Cimbali Albadoro

La Cimbali Albadoro

In the late 40s and early 50s, boilers powered by electric heating elements began to replace wood and coal heated boilers. Moreover, it was during this period that the introduction of lever machines radically changed the way of extracting coffee. This new technique forced water through coffee at a pressure of 9 atmospheres. This resulted in barista’s being able to obtain a high-efficiency of extraction resulting in a better tasting coffee.

The “Granluce” came next in 1955, being the first coffee machine to feature a hydraulic group, which was patented by Cimbali in 1956. The importance of this hydraulic group truly signalled as a transformative moment within the professional espresso machine industry. This particular innovation was the first step towards automation.

La Cimbali Granluce

La Cimbali Granluce

Shortly after in 1959, a model with a heat exchanger, which later would become an essential constructional element in all machine, was launched. ensuring the thermal stability of the machine.

The Compasso d’Oro Ceremony

The Compasso d’Oro Ceremony

In 1962, with the help and cooperation of the famous designers, Castiglioni, Cimbali created the “Pitagora”. This machine was simply like none before. It incorporated clean lines, the first use of stainless steel, along with colour and screen printing. This machine was revolutionary, amassing Cimbali a prestigious industrial design award, the Compasso d’Oro . Pitagora is still today the only coffee machine to have won the “Compasso d’Oro”.

La Cimbali Pitagora.

La Cimbali Pitagora.

La Cimbali continued with the “Superbar”, designed in 1969 for the foodservice industry, which was cutting edge for being a completely automated solution. At the beginning of the 1970s, product design became defined by an approach which was more closely linked to an industrial process. The machine built specifically for use in bars. A super-automatic machine allows even the less experienced barista to prepare excellent coffee cups starting from grinding the coffee beans up to discharging coffee grounds.

La Cimbali Superbar. A foreshadowing of the bean to cup.

La Cimbali Superbar. A foreshadowing of the bean to cup.

In the 1990s, Cimbali integrated a microprocessor to the “Dosatron” in order to better govern the main functions of the machine.

La Cimbali M30 Dosatron

La Cimbali M30 Dosatron

In 1992, Cimbali introduced the “Dolcevita”, a family of fully automatic espresso machines targeting in-cup consistency and beverage quality. Designed by Salvemini, the “Dolcevita” played a significant role in Cimbali’s growth outside Italy in non-conventional markets new to espresso coffee.

La Cimbali M50 Dolcevita C200

La Cimbali M50 Dolcevita C200

There are many more accolades and accomplishments leading to the present but we’ll revisit some of those in the coming weeks. i am sure you will understand that they’ve been fundamental in the development of the design of espresso machine itself, with the M100 and Elective being a continuation of all previous accomplishments and accolades previous imparted on the models that came before. i am really looking forward to getting to grips with the M1OO and the Elective grinder.

Thanks again to La Cimbali UK for their generosity as ever.

Check back for part 2.

La Cimbali M100

La Cimbali M100

La Cimbali Elective.

La Cimbali Elective.




011: Bringing Economic Freedom To Coffee Producers

It’s taken a while since our last educational talk in April.

But here is our second event to be hosted here at The Old Bank Residency

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As one of the world's largest commodities, it is vital that we look closely for the opportunities to improve the livelihoods of those who produce the coffee we consume.

That means long term financial investment to improve processing and to improve the livelihoods of the families who dedicate every waking moment to producing some of the best coffee in the world is necessary.

Jessie May from Raw Material will be discussing development through trade in Colombia, with a direct focus on the profits received by the producers that are enjoyed at the consumer end of the value chain.

This will be an informative look into what drives the market, and how this information can be used to provide stable and vital profits for coffee farmers.

The talk will be followed by a tasting of Colombian coffees, who receive on average 2.5x the annual profits through working with Raw Material.

Josh & Jessie.

(Swan Song & Raw Material)


WHEN?

Friday August 30th, 6pm - 9pm.

WHERE?

Swan Song,

The Old Bank Residency

Hanover St, NOMA

Manchester M4 4AH

009: Why 'Swan Song'?

So we’ve had a few people ask what’s does “Swan Song” mean? Why have you called yourself Swan Song.

Well I thought it was about time to explain the name and the meaning behind it:

1. Poetic License

This term derived from the legend that, Swan’s while they’re mute during their lives, swans sing beautifully and mournfully just before they die. Though this has been known since Roman times to be untrue. The poetic imagery proved to be more attractive than scientific method and many poets and playwrights made use of the fable long after Pliny The Elder wrote of his discovery. 

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2. The Final Tour

’Swan-song' is now used figuratively and most commonly to refer to celebrated performers embarking on 'farewell tours' or 'final performances'. 

Those ironic quote marks were never more appropriate than in the case of Nellie Melba, whose swan song consisted of an eight year long string of 'final concerts' between 1920 and 1928. We intend to beat that 8 year long swan song.

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3. The Swan’s of Lincoln

My hometown of Lincoln in the East Midlands is a Roman city with a Norman Cathedral started by Bishop Remigius in 1072. In 1186 after a fire and earthquake left the Cathedral in disrepair. Bishop Hugh Avalon was assigned to the post.

Hugh's primary emblem is a white swan, in reference to the story of the swan of Stow which had a deep and lasting friendship with the saint, even guarding him while he slept. The swan would follow him about, and was his constant companion while he was at Lincoln. Hugh loved all the animals in the monastery gardens, especially a wild swan that would eat from his hand and follow him about and yet the swan would attack anyone else who came near Hugh.

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The city and the swan has been closely linked ever since. The myth being that if the swans were to ever leave the Brayford pool the cathedral would crumble to the floor.

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4. Led Zeppelin, Swan Song.

In 1974, after a 5 year contract with Atlantic Records concluded. Peter Grant, Led Zepellin’s manager setup, ‘Swan Song’ records as a vehicle for the band to promote its own products as well as sign artists who found it difficult to win contracts on major labels. 

‘Swan Song’ was the lost instrumental masterpiece that never made its way onto ‘Physical Graffiti’. One of Jimmy Page’s ideas that he started in Headley Grange, the 18th-century workhouse in Hampshire but never saw in full fruition.

The track was broken up into sections, two of which were recorded in late February 1974. The first part opens with Page’s drifting acoustic guitar, before the John Paul Jones/John Bonham rhythm section kicks in with the sure-footed syncopation that characterised their greatest work. The second segment commences with Page again leading off, his descending riff hinting at the song’s majestic potential. Though the structure and sound continued to reappear in later projects. With this great opus never truly reaching its end.

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5. I like to pour the Swan pattern.

Yes, latte art doesn’t make your coffee taste better. But it’s fun to learn all the patterns and we enjoy it. It’s something I’ve always loved about coffee. Anyone who moans about elaborate designs on their

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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 would be a great idea 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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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.





001: Our Beginning

A brief introduction to Swan Song Coffee as we open the doors to our training space and a look at our special offer on all SCA CSP courses running through March and April. Book now for the cheapest price you’ll find anywhere and support a local independent business that is trying to effect change in the North West and UK.

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