#mycupoftype

Utstillinga starter fra klokka 18 i dag, 14. mai, og er i full fres de neste dagene, inkludert kaffe- og bollekos på 17. mai – Vanskelig å si nei til sånt.

Marte Vik Eriksen pretty much summed up this project of ours in two words – Professional procrastinator. Yup. Seems about right.

Til de av dere som ikke fikk oppleve det her i all sin relevans, så er det altså presentasjonen vår til en workshop på Høyskolen Christiania, også kjent som Skolen Med Mange Navn.

Recently I read this book about finding your WHY, by “Simon Sinek, and besides being a very inspirational read, it turned out to be quite a frustrating one as well. The idea is that you shouldn’t let HOW or WHAT you do get in the way of WHY you do something. It’s a great method to stay on track, but according to my experience the method relies soley on input. Otherwise you’ll be stuck inside all day getting depressed about not having a WHY. Your WHY needs input (in this context; perspective) to thrive. And the last time I checked, perspective didn’t grow on tree’s. The good news is that you’re guaranteed to find the WHY’s amongst them. Not with me? I’ll give you a good’ol advice wrapped up in a new shiny candywrapper: If you’re struggling to figure out what you’re all about, put yourself in wierd or unfamiliar situations and see where it gets you. Your WHY is in the forest, now go for a hike.

It’s been a while since our last cup, the simple reason being that we’ve started up a filmmaking company. Turns out that creating your own company is actually pretty time consuming – Who knew!

However! We can always count on Pernille Horgen Bøe to class things up a bit. We like her. So should you.

Few things can compare to the soothing sensation of standing at the kitchen counter, hearing the gas from the stove heating up the water, feeling the vibrations from the coffee grinder in your hand as you crush the beans to salty-like grains. Everything seem to fade away as you stand there and measure the coffee and water that goes into your favourite coffee brewer. The wonderful aromas and the scratchy sound of the spoon as you plough through the jar of fresh grains sends you to another world for a few seconds. The water is off-boil, and it's time to start pouring. Holding the kettle above the fresh coffee gives you a feeling of control. What you choose to do next will define the taste, the mouthfeel, the result.  Gentle movements. Circle movements. Pause. Then another round. The water hits the centre of the coffee, but quickly spread across the whole surface. The aromas hits you like an arrow from Cupid.  We haven't even had a sip, but the world already feels like a better place. Much better. Every day. Keep doodling, keep brewing!