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05 RIGHT W
HALE FESTIVA
L 36
03 EXPRESSIVE SKIN 18
07 MESABA AIRLINES POSTERS 48
01 FLAGLER MEN’S SOCCER 4
11 MAKUCHI BOOK JACKETS 74
12 ABBENYI DESIGN 82
10 NOTES ON GRAPHIC DESIGN AND VISUAL COMMUNICATION 68
09 SPROUT RECYCLING 60
04 ONE JUICE 26
06 EXP CON 42
02 NIMBUS FABRIC 12
08 LEADING TYPEFACE 54
05 RIGHT W
HALE FESTIVA
L 36
03 EXPRESSIVE SKIN 18
07 MESABA AIRLINES POSTERS 48
01 FLAGLER MEN’S SOCCER 4
11 MAKUCHI BOOK JACKETS 74
12 ABBENYI DESIGN 82
10 NOTES ON GRAPHIC DESIGN AND VISUAL COMMUNICATION 68
09 SPROUT RECYCLING 60
04 ONE JUICE 26
06 EXP CON 42
02 NIMBUS FABRIC 12
08 LEADING TYPEFACE 54
Flagler College recently began a series of massive improvements to its athletics programs. The Men’s Soccer Program is receiving its first
locker room and athletics facility. A new look was needed to help the college give a face to all the change going on behind the scenes.
The identity created represents the school’s mascot, St. George the Lion and captures the spirit of the soccer team. They play an aggressive robust style of soccer and are considered a dominant force in their conference. The design makes the opponents well aware of the team’s presence.
SO
LU
TIO
N
PRO
BLE
M
FLAGLERMEN’S
SOCCERBRANDING
4
5
LOGO
6
BALL
7
STREET SIGN
8
SCHEDULE POSTER
9
JERSEY
HOME
10
AWAY
11
NIMBUSPATTERN
COMPANY
Nimbus Pattern Company creates very colorful patterns that can seem too loud or a bit off putting to the average interior decorator.
They needed a catalog that would convince buyers just how well these patterns would set them apart from the competition.
The solution was to use modern, fashionable home settings and make them look inviting when decorated with Nimbus patterns. Luxurious photographs taken by Room and Board (one of the most prominent furniture companies in the nation) were modified and as to how they would look if the settings had been decorated with Nimbus patterns.
SO
LU
TIO
N
PRO
BLE
M
PUBLICATION
12
13
14
15
16
17
EXPRESSIVE SKIN
PACKAGINGTYPOGRAPHY
People love to show off their iPhones. It’s an extension of who they are. They’re constantly searching for the best way to
make their phone unique and say something significant about themselves.
What better way to expressive yourself through your phone than to have it literally say something with words. Typographic illustrations were used to create iPhone skins that are uniquely tailored to a person’s interests whether it’s coffee, text messaging or music.
SO
LU
TIO
N
PRO
BLE
M
18
Cinna
mon
Dol
ce L
atte
esp
r es s
o w
i th
s te a
me d
mi l k
an d c
i nn a m o n d o l c e f l a v o r e d s y r u p . To p p e d w i t h
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cr
ea
m a
nd
cin
na
mo
n d
olc
e to
pp
ing.Cafe Am
ericano - 1 part espresso and 3 parts hot water.
The d
elicate dollop of whipped cream softens the rich and caramelly espresso flavors so exquisitely, you may choose to forego adding sugar altogether. W
elcome to the club, espresso lover.
Potions lessons took place in one of the large dungeons. Thursday afternoon’s lesson proceeded in the usual way. Twenty cauldrons stood steaming between the wooden desks, on which stood brass scales and jars of ingredients. Snape prowled through the fumes, making waspish remarks about
Snape’s favorite student, kept flicking puffer-fish eyes at Ron a
nd
Ha
rr
y,
Snape’s favorite student, kept flicking puffe
r-fish
that if they retaliated they would get detention faster than you could say “Unfair.” Harry’s Swelling Solution was far too
Cinna
mon D
olce L
atte
espr
esso
with st
eamed milk and dolce flavored
Caram
el Macc
hiato F
reshly ste
amed milk with vanilla-flavored syrup, marked with espresso
pr
ow
le
d t
hr
ou
g h t h e f u m e s , m a k i n g waspish remarks about the Gryffindors’ work while the Slytherins sniggered appreciatively. Draco Malfoy, who was Snape’s favorite student, kept flicking puffer-fish
an
d
fi
ni
sh
ed
w
it
h c
ar
am
el s a u c e . C i n n a m o n D o l c e L a t t e e s p r e s s o w i t h s t e a m e d milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso
Espr
esso
Con
Pan
na E
spre
s so to
pped w i th wh ippe d
Espres
so M
acchi
atoEspresso topped with steamed milk foam.
Cappu
ccino
Espress
o with
steamed milk
to
pp
ed
w
it
h
a de
ep
lay
er of foam.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syr up. cream
Deflating Draft – when I find out who did this –” Harry tried not to laugh as he watched Malfoy hurry
forw
ard,
his
hea
d d
ro
pp
in
g
wi
th
t
he
we
i gh
t o
f a
no
s e
Cinnamon Dolce Latte espresso with steam
ed milk
and c
inna
mon
d
ol
ce
f
la
vo
re
d
strong coffee with just foam Cafe m
ocha,
chocola
te s
team
ed i
nto
mil
k w
i th
s
tr
on
g c
of
fe
e C
af e
Hermione caught Harry’s eye and nodded. Harry ducked swiftly down behind his ca
ul
dr
o
n,
p
ul
le
d
on
e
of
one of Fred’s Filibuster fireworks out of his pocket, and gave it a quick prod with his wand. The firework began to fizz and sputter. Knowing h
e
ha
d
on
ly
se
co
nd
s,
Caffè
Latte
double shot cinnamon espresso i c e d p e p p e r m i n t w h i t e c h o c o l a t e m
o c h a flavo
red sy
rup.
Topp
ed w
i th
sw
ee
te
ne
d w
hip
pe
d c
re
am
an
d nutm
eg.
Potions lessons took place in one of the large dungeon
s. Thu
rsday
afte
rnoo
n’s le
sson p
roceed
ed in the usual way. Twenty
Gingerbread Latte Espresso with steamed milk and gingerbread flavored syrup.
G i n g e r b r e a d L
at t e
Es
pr
es
so
with
steamed milk and gingerbread flavored syrup.
Cafe
Amer
icano
- 1 part e
spress
o and
3 parts
hot w
ater
.
Ligh
t Cinn
am on roast , ha l f c i ty , New
Ligh
t Cin
namon roast , half c it y , N e
w E
ngla
nd A
f ter
sev
eral
minute s t h
e bea
n s “
pop”
or "crack" and visibly expa n d i n s i z e .
Thi
s st
age
is c
alle
d f i
rst c
rack
. American mass- marke t roas ters typ ica lly s to p h e r e . F r e n c h
Ligh
t Cinn
amon roast , hal f c i ty, Ne w E n g l a n d A f t e r several minute s the beans “pop” or "crack" and v isibly exp a n d i n s ize. This stage is ca lle d f i r s t c r a c k. Ame ri ca n mass-m arket roasters typ ical ly s top here.French Double Roast Afte r a few more mi nute s or so the bea ns begin to smoke. The bean sugars begin to carbon ize . C innamon Dol ce Latte espresso with A smooth, balanced
Light
Cinnamon roast , half city, New England Af t er sev eral m inu te s t h e be ans “p op” o r "crac k" an d v is ibly e x p an d i n s i ze . Th i s
L ight C in namon roas t, ha lf ci ty , Ne w England Afte r se veral minutes the
Light Cinnamon roast, half city, New England After several minutes the
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expa
nd in size. This sta
ge is called fir
st crack. American mass-market roast
ers typicall
y sto
p
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American m
ass-market
roasters t
ypically
stop her
e.Fren
ch Doub
le Roast
After a few more minutes or so
Light Cin
nam
on roast, half city, Ne
w Engla
nd After several minutes the beans “pop” or "crack" and visibly expand
in size. This sta
ge is called f
irst crack.
American m
ass-market roasters typically stop he
re.Fren
ch Do
uble R
oast A
fter a few
Ligh
t Cin
nam
on ro
ast, half ci t y , N e w E n g l a nd A
fter
sev
eral
min
utes
the b
eans “pop” or "cra ck" and vi sib ly e xpand in s ize . This s tage is c a l le d f irst c ra c k. A m eri c a n m a s s -market roasters typ ical ly stop here .French Double Roast Af ter a f ew m
o re m
inutes or so the beans begin t o smo ke . Th e b ea n sugars begin t o c arboni ze .
Cin
nam
on D
olce
Lat
te e
spre
sso w
ith A smooth,
Ligh
t Cin
nam
on ro
ast, half ci t y , N e w E n g l a nd A
fter
sev
eral
min
utes
the b
eans “pop” or "cra ck" and vi sib ly e xpand in s ize . This s tage is c a l le d f irst c ra c k. A m eri c a n m a s s -market roasters typ ical ly stop here .French Double Roast Af ter a f ew m
o re m
inutes or so the beans begin t o smo ke . Th e b ea n sugars begin t o c arboni ze .
Cin
nam
on D
olce
Lat
te e
spre
sso w
ith A smooth,
Ligh
t Cin
nam
on ro
ast, half ci t y , N e w E n g l a nd A
fter
sev
eral
min
utes
the b
eans “pop” or "cra ck" and vi sib ly e xpand in s ize . This s tage is c a l le d f irst c ra c k. A m eri c a n m a s s -market roasters typ ical ly stop here .French Double Roast Af ter a f ew m
o re m
inutes or so the beans begin t o smo ke . Th e b ea n sugars begin t o c arboni ze .
Cin
nam
on D
olce
Lat
te e
spre
sso w
ith A smooth,
Ligh
t Cin
nam
on ro
ast, half ci t y , N e w E n g l a nd A
fter
sev
eral
min
utes
the b
eans “pop” or "cra ck" and vi sib ly e xpand in s ize . This s tage is c a l le d f irst c ra c k. A m eri c a n m a s s -market roasters typ ical ly stop here .French Double Roast Af ter a f ew m
o re m
inutes or so the beans begin t o smo ke . Th e b ea n sugars begin t o c arboni ze .
Cin
nam
on D
olce
Lat
te e
spre
sso w
ith A smooth,
Ligh
t Cin
nam
on ro
ast, half ci t y , N e w E n g l a nd A
fter
sev
eral
min
utes
the b
eans “pop” or "cra ck" and vi sib ly e xpand in s ize . This s tage is c a l le d f irst c ra c k. A m eri c a n m a s s -market roasters typ ical ly stop here .French Double Roast Af ter a f ew m
o re m
inutes or so the beans begin t o smo ke . Th e b ea n sugars begin t o c arboni ze .
Cin
nam
on D
olce
Lat
te e
spre
sso w
ith A smooth,
Ligh
t Cin
nam
on ro
ast, half ci t y , N e w E n g l a nd A
fter
sev
eral
min
utes
the b
eans “pop” or "cra ck" and vi sib ly e xpand in s ize . This s tage is c a l le d f irst c ra c k. A m eri c a n m a s s -market roasters typ ical ly stop here .French Double Roast Af ter a f ew m
o re m
inutes or so the beans begin t o smo ke . Th e b ea n sugars begin t o c arboni ze .
Cin
nam
on D
olce
Lat
te e
spre
sso w
ith A smooth,
L ight Cinnamon roast , hal f c ity, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here.French Double Roast After a few more minutes or so the beans begin to smoke. The bean sugars begin t o carbonize.
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called fi r s t crack. Am
eri can
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called fi r s t crack. Am
eri can
L ig ht Cin namon ro ast , ha l f c i ty , New England A f t e r s e v e ra l minutes the b ea n s
L ig ht Cin namon ro ast , ha l f c i ty , New England A f t e r s e v e ra l minutes the b ea n s
L ig ht C in nam on ro ast, ha l f c it y , New Englan d A f t e r s e v e ra l minutes th e be a n s
L ig ht C in nam on ro as t, ha l f c it y , New England A f t e r s e v e r a l minutes t he b e a n s
L ig ht C in nam on ro as t, ha l f c it y , New England A f t e r s e v e r a l minutes t he b e a n s
L ig ht C in nam on r oas t, ha l f c ity , New England A f t e r s e v e ral minutes t h e L ight C in namo n roast , ha l f ci ty, Ne w Engla nd After
L ight C in namo n roast , ha l f ci ty, Ne w Engla nd After
L ight C in namo n roast , ha l f ci ty, Ne w Engla nd After L ig ht C inn am on roast, half city, New
L ig ht C inn am on roast, half city, New L ig ht C inn am on roast, half city, New L ight C innam on roast , h al f c i ty , Ne w E nglan d Af te r se ve ral mi nu tes t he bean s “ pop” or "c r ack" an d v i s i bl y e x pa nd in si ze . This st age is ca ll ed f i rs t cr ack. American m as s-m a rket roaster s typical ly s top here .French D ouble Roas t A f ter a fe w m ore mi n utes or so th e b ea ns be g in t o smoke . Th e b
e an
suga
rs b
e gin
to
L igh
t Cinnamon roast , ha lf c i ty , New England Af ter se ve r a l m i n u t e s the beans “pop” or "crack" an d v isi bly expa nd in s ize . Th is sta ge is cal led f ir s t c r a c k . A merican mas s-m arke t ro asters typ i c al ly s t o p here .French Double Roast Af ter a few more minute s o r so the be an s be gin to smo ke . The be an s ugars beg in t o ca rbon iz
e . C
i nn a
mon
Dol
ce
L ight C innamon r oast , h a l f c i t y , N e w E ng land After se veral m inutes the be ans “pop” or "c rack" a nd v is ib l y e xpa nd in s ize . Th is s ta ge is ca lled f irst crack. Ame ri can ma s s-m arke t roasters typica l ly s top
L ight C innamon r oast , h a l f c i t y , N e w E ng land After se veral m inutes the be ans “pop” or "c rack" a nd v is ib l y e xpa nd in s ize . Th is s ta ge is ca lled f irst crack. Ame ri can ma s s-m arke t roasters typica l ly s top
L ight C innamon r oast , h a l f c i t y , N e w E ng land After se veral m inutes the be ans “pop” or "c rack" a nd v is ib l y e xpa nd in s ize . Th is s ta ge is ca lled f irst crack. Ame ri can ma s s-m arke t roasters typica l ly s top
L i g h t C i nnamon r oast , ha l f ci ty , New England After se vera l mi n utes th e be an s “p o p” or "cr a ck" and v i s i bly expand in si ze. Th is stage is cal led f i rs t cr ac k. Ame ri can ma ss -m a rke t
L i g h t C i nnamon r oast , ha l f ci ty , New England After se vera l mi n utes th e be an s “p o p” or "cr a ck" and v i s i bly expand in si ze. Th is stage is cal led f i rs t cr ac k. Ame ri can ma ss -m a rke t
L i g h t C i nnamon r oast , ha l f ci ty , New England After se vera l mi n utes th e be an s “p o p” or "cr a ck" and v i s i bly expand in si ze. Th is stage is cal led f i rs t cr ac k. Ame ri can ma ss -m a rke t
L i g h t C i nnamon r oast , ha l f ci ty , New England After se vera l mi n utes th e be an s “p o p” or "cr a ck" and v i s i bly expand in si ze. Th is stage is cal led f i rs t cr ac k. Ame ri can ma ss -m a rke t
L i g h t C i nnamon r oast , ha l f ci ty , New England After se vera l mi n utes th e be an s “p o p” or "cr a ck" and v i s i bly expand in si ze. Th is stage is cal led f i rs t cr ac k. Ame ri can ma ss -m a rke t
L i gh t C in na mo n r oast , h a l f c i t y, N ew En g land Af ter se vera l minutes th e bean s “p op” o r "c rack" a nd v isi b ly ex pa n d in s i z e .
L i gh t C in na mo n r oast , h a l f c i t y, N ew En g land Af ter se vera l minutes th e bean s “p op” o r "c rack" a nd v isi b ly ex pa n d in s i z e .
L i gh t C in na mo n r oast , h a l f c i t y, N ew En g land Af ter se vera l minutes th e bean s “p op” o r "c rack" a nd v isi b ly ex pa n d in s i z e .
L i gh t C in na mo n r oast , h a l f c i t y, N ew En g land Af ter se vera l minutes th e bean s “p op” o r "c rack" a nd v isi b ly ex pa n d in s i z e .
L i gh t C in na mo n r oast , h a l f c i t y, N ew En g land Af ter se vera l minutes th e bean s “p op” o r "c rack" a nd v isi b ly ex pa n d in s i z e .
L i gh t C in na mo n r oast , h a l f c i t y, N ew En g land Af ter se vera l minutes th e bean s “p op” o r "c rack" a nd v isi b ly ex pa n d in s i z e .
L i ght C i nna m o n r o a st, ha lf
city, N
ew England After se veral m inu te s th e bea ns “p op” or "cr ac k" a n d v i sibly
expand in
s ize . This
Ligh
t C
innamon roast , ha lf c ity , Ne w E ng l and A fte r se v era l minute s t he bea ns “po p” or " crack" and v i si bly expand in s ize . T
hi s stage is cal le
d f irst
Ligh
t C
innamon roast , ha lf c it y , New En gl an d A fter s e vera l mi nute s th e beans “p o p” or " c rack" and v is ibly e xpand in s ize. T
his stage is
cal led fi
rst
Ligh
t C
innamon roast , ha lf c ity , N ew Eng lan d A f te r se veral mi nu tes the be a n s “pop” or "c ra ck" a nd v isi bly expand in s ize
. This sta
ge is calle
d first
Ligh
t C
innamon roast , ha lf c ity , N ew Eng lan d A f te r se veral mi nu tes the be a n s “pop” or "c ra ck" a nd v isi bly expand in s ize
. This sta
ge is calle
d first
Ligh
t C
innamon roast , ha lf c ity , N ew Eng lan d A f te r se veral mi nu tes the be a n s “pop” or "c ra ck" a nd v isi bly expand in s ize
. This sta
ge is calle
d first
L ight C in namon roa st , ha l f c ity, New Engl and After severa l minutes the bean s “ p o p” o r " c r a ck" a nd vis ib ly expand in size. Thi s s ta ge i s c a l l e d f i rs t c ra ck . American mas s-marke t r oasters typical l y st o p h er e .French Double Roast A
f ter a few m
ore m
inut
es or s
o the beans beg i n t o
Lig h
t Cin
namon
roast, ha l f c i t y , New England After several Lig
ht C
inn a
mon roast, hal f c it y , Ne w England After
Ligh t
Cin
namon roast, ha lf c i t y, New England
Light Cinnamon roas
t , hal f city , N
ew England A
fter several minutes the beans “pop” or "crack" and visibly expand in Light Cinnamon r
o as t , h
a lf ci ty, N
ew England Af te
r several minutes the beans “pop” or "crack" and visibly expand in Light Cinnamon
roa s
t ,
ha lf c it y, New E
ngland A
f ter several minutes the beans “pop” or "crac k" and visibly expand in Li
ght C
innamon r oas t , h al f c i t y, N ew E ngla nd Af ter se vera l minutes the beans “pop” or "crack" and v is ibl y expand i n size . This st a ge is
Ligh
t Cinnamon ro as t , h al f c it y, N ew E ngla nd A fter se ver al m inu te s th e b eans “po p” or "cra ck" an d v isi bl y ex p and i n s ize. Th is st age i s ca lled f irst crack . Amer ica n m as s-m arket roasters ty pic ally stop h er e .Frenc h Double Roast Af ter a fe w more minutes or so the b ean s beg in t o
L ight C in n a m o n r o a s t , half city , New England After se veral minutes the beans “ p o p ” or
"crac k" and vis i b ly expa nd in s ize . Thi s s t a ge
Ligh
t Cin
namon
roas
t, ha
l f c it
y, New
England Afte
r se veral minute s the beans “p op” o r " cr ack" and v is ib ly e xpand i n
s iz e
. Thi
s st
age
L ight C innam on roast , ha lf ci ty,
Li ght Ci nnamon roa st , ha lf city,
Light C in namon ro ast , half c ity ,
Light C in namon ro ast ,
Light C in namon ro ast ,
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T
h i s s t
age
i s c
alle
d fi
rst
crac
k.
L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minutes the beans “pop” or "crack" and v is ib ly e xpand in s i ze . T
h is
s ta g
e is
ca l
l ed
firs
t cr
ack.
L ight C i nnamo n ro ast , half c it y, New Engla nd Aft er se veral minutes the bean s “ p o p” o r L ight C i nnamo n ro ast , half c it y, New Engla nd Aft er se veral minutes the bean s “ p o p” o r L ight C inn amo n roast , half cit y , New England After several min ute s th e be an s “ po p” o r L ig ht C inna mon r oas t , h al f c it y , N ew England Af ter se ver a l m i n ut e s L ig ht C innamon roast , hal f c ity, New England Af te r se v e ra l Lig ht Cinnamon ro ast , half city , N e w
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or
Lig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled
L ig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled
L ig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled
L ig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled
L ig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled
L ig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled
L ig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled
L ight Ci nnam on r oas t , hal f c ity , New E ng la nd Af ter se v era l mi nu te s t he bea ns “pop” or " crac k" a nd v i s ib ly e x pa nd i n s ize . This stage
L i ght Cin nam o n roast , h al f c it y, New Eng land Af ter se ve ral minutes t he beans “po p” or
L i ght Cin nam o n roast , h al f c it y, New Eng land Af ter se ve ral minutes t he beans “po p” or
L igh t Ci nnamon roast , ha l f c ity , New Engla nd After se veral minutes the
L ig ht Cinna mon roast, h alf c i ty , New E ngland After se ver a l m inutes
L ig ht Ci nnamo n r oa st , hal f c ity, Ne w En gla nd After sev eral
L ig ht Ci nnamo n r oa st , hal f c ity, Ne w En gla nd After sev eral
L ig ht Ci nnamo n r oa st , hal f c ity, Ne w En gla nd After sev eral
Li ght C innam on roa st, ha l f cit y , New E ng la nd Afte r se v era l minu tes the beans “pop” or "crac k" and vi si bl y expand i n size. This st age is cal led f ir st cr ack . A m er ic a n m a s s - m ar ke t roaster s typi cal ly s top h ere .Fren ch Dou b l e Roas t Af ter a f ew m
ore minutes or so the bea ns be gin to s m o ke . T h e b ean su gar s beg in to ca rboni ze . C
inna
mon D
olce L
atte
L i g ht Cin namon r oa s t, h al f c i ty, New England A f ter se veral m inute s the b ean s “pop” o r " crack" a nd visi b ly expand in s ize . This s tage is c a l led f i rs t cr ack . A m e ri c a n m a s s-market roaster s typ ically s top her e .Fren ch D o u b le Roas t Af ter a few m
ore minutes or so the beans be gin to s m o k e. The b ea n s ugars begin to carbon ize . C
innamon
Dolc
e L
atte
L ig ht Cinn amon roa st , ha l f c it y , New E ngl and Af ter se veral mi nutes the b eans “p op” o r "c r ac k" and vis ib ly expand in s ize . Th is sta ge is ca l l ed fi r s t c r ac k . A m e r ic a n ma ss-marke t r oasters ty pica l ly stop here.Fr en c h D ouble Roast Af ter a fe
w more minutes or so the be an s b eg i n t o sm oke . The bean sugars beg in to
carbonize
. Ci n
namon D
olce Latte
L ig ht Cinn amon roa st , ha l f c ity , New Eng land A fter several minut es the bea ns “pop” o r "cr a c k" and vis ib ly ex pand in si ze . This stage i s c a l l e d f i r s t cr a c k . A m e ri c an mas s-m arket ro aster s typical l y s top h ere.Fre n c h D oub le Roast Af ter a fe
w more minute s or so the beans b e g i n t o sm o ke . Th e bea n s ugars beg i n to carbonize
. Cin
namon D
olce Latte
L ight C inna m on roas t , hal f c ity , Ne w E ngla nd After se veral mi nu tes t he be ans “pop” or "crac k" and v isib ly e xp and in size . Th is stage is ca l l ed f i rs t c r a c k . A m e r ican mas s- marke t r oasters typ ica lly stop here . Fr e nc h Doub le Roast After a fe
w m
ore minutes or so th e b ean s b e g i n to s mok e . The bean sugars beg in to c arb
oni ze
. Cin
namon Dolce
L ig ht C i nnam on r oa st , h al f c it y , Ne w En gl a nd Af te r se ve ral m inute s the bea n s “po p” or "crack" a nd v isibly expand in s ize . This stage is c a ll e d f i r s t c ra c k . A m er ic an m ass- marke t roasters typ ical ly s top h e re .Fr ench Double Roa st After a fe
w more minu te s or so t he b e a n s be gi n to s moke . The bean sugars begin to ca
rbon
ize. C
innamon
Light C innamon roa st , h a l f c i ty , N e w En gl and A f te r se v era l min u te s th
e bea
ns “pop”
or "cr
ack" and
Light C innamon roa st , h a l f c i ty , N e w En gl and A f te r se v era l min u te s th
e bea
ns “pop”
or "cr
ack" and
L ight C innamon roast , h a lf c i ty , Ne w E ng la nd A fter se v er a l min ut e s th
e bea
ns “po
p” or "
crack
" and v is ib ly
L ight C innamon roast , h a lf c i ty , Ne w E ng la nd A fter se v er a l min ut e s th
e bea
ns “po
p” or "
crack
" and v is ib ly
L ight C innamon roast , h a lf c i ty , Ne w E ng la nd A fter se v er a l min ut e s th
e bea
ns “po
p” or "
crack
" and v is ib ly
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"
Light Cinnamon roast, h
alf city, New England A
fter severa
l L ight C innam on r oast , ha lf c it y , N e w E n g la
nd A
fter
sev
eral
min
ute s
the
bean
s “po
p” or
"crack" and
L ight C innam on r oast , ha lf c it y , N e w E n g land
Aft
er s
ever
al m
inut
e s th
e be
ans “
pop”
or "c
rack" and
L ight C innam on r oast , ha lf c it y , N e w E n g land
Aft
er s
ever
al m
inut
e s th
e be
ans “
pop”
or "c
rack" and Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and
L igh t C i nn amon ro as t , hal f c it y, New Englan d A fter several min ute s the beans “pop” or "crack" and v is ibl y expand i n s ize . Th is st age i s cal led f ir st c ra ck . A mer ican ma ss-ma rke t r oas ters L igh t C i nn amon ro as t , hal f c it y, New Englan d A fter several min ute s the beans “pop” or "crack" and v is ibl y expand i n s ize . Th is st age i s cal led f ir st c ra ck . A mer ican ma ss-ma rke t r oas ters L igh t C i nn amon ro as t , hal f c it y, New Englan d A fter several min ute s the beans “pop” or "crack" and v is ibl y expand i n s ize . Th is st age i s cal led f ir st c ra ck . A mer ican ma ss-ma rke t r oas ters
L igh t C i nnam on roast , hal f c ity, New Eng land After se veral m inutes th e b eans “p op” or "c rack" and v i s ib l y exp an d in s ize . Thi s s tag e is ca l l ed
L igh t C i nnam on roast , hal f c ity, New Eng land After se veral m inutes th e b eans “p op” or "c rack" and v i s ib l y exp an d in s ize . Thi s s tag e is ca l l ed
L ight C i nnamo n roast , ha lf c i t y, New Eng land After se ver al minute s t he bean s “p op” o r "crac k" a nd
L i ght C innamon roa st , ha l f c i t y, New England After se ver al minute s the b ean s “p op” or "crac k" a nd
L ight C i nnamon r oas t, h al f c i ty , New England After se veral m inut es the be an s “ p op” o r "crac k" a nd
L ight C i nnamon roa st , ha lf c i t y , New Engla nd After se vera l mi nut es the be an s “ p op” or "cr ack" an d
L i ght C inn amo n roa s t , ha lf c i t y, New England After se ve ra l minut es the be an s “p o p” or "cr a ck" a nd
L igh t Ci nn amon r oas t , h al f ci t y, New Engla nd Afte r sev er a l mi nut es t he b e an s “p o p” o r "cr ack" a nd
L igh t Ci nn amon r oas t , h al f ci ty , New Engla nd Afte r sev er a l mi nut es t he b e an s “p o p” o r "cr a ck" a nd
Ligh
t Ci nnamon roa st , ha lf c ity , New En gland After se vera l minutes the beans “pop” or "crack" and v is ib ly e xpa nd i n s ize . Th is stage is cal le d first cra ck. A me ric an m a s s - m arke t roasters
Ligh
t Ci nnamon roa st , ha lf c ity , New En gland After se vera l minutes the beans “pop” or "crack" and v is ib ly e xpa nd i n s ize . Th is stage is cal le d first cra ck. A me ric an m a s s - m arke t roasters
Ligh
t Ci nnamon roa st , ha lf c ity , New En gland After se vera l minutes the beans “pop” or "crack" and v is ib ly e xpa nd i n s ize . Th is stage is cal le d first cra ck. A me ric an m a s s - m arke t roasters
Ligh
t Ci nnamon roa st , ha lf c ity , New En gland After se vera l minutes the beans “pop” or "crack" and v is ib ly e xpa nd i n s ize . Th is stage is cal le d first cra ck. A me ric an m a s s - m arke t roasters
Ligh
t Ci nnamon roa st , ha lf c ity , New En gland After se vera l minutes the beans “pop” or "crack" and v is ib ly e xpa nd i n s ize . Th is stage is cal le d first cra ck. A me ric an m a s s - m arke t roasters
Ligh
t Cinnamon r oa st, ha lf c ity , New E ngland After sever al minutes the bean s “pop” o r "crack" and vi sib ly exp and i n s i ze . This stage i s call ed fir st cr ack. A me ric a n m a s s - m arke t
Ligh
t Cinnamon r oa st, ha lf c ity , New E ngland After sever al minutes the bean s “pop” o r "crack" and vi sib ly exp and i n s i ze . This stage i s call ed fir st cr ack. A me ric a n m a s s - m arke t
Ligh
t Cinnamon r oa st, ha lf c ity , New E ngland After sever al minutes the bean s “pop” o r "crack" and vi sib ly exp and i n s i ze . This stage i s call ed fir st cr ack. A me ric a n m a s s - m arke t
Ligh
t Cinnamon r oa st, ha lf c ity , New E ngland After sever al minutes the bean s “pop” o r "crack" and vi sib ly exp and i n s i ze . This stage i s call ed fir st cr ack. A me ric a n m a s s - m arke t
L i ght C i n n a m
on
roas
t, h
alf c
ity, Ne w England After se veral minutes the beans “pop” or "cra c k" and
L i ght C i n n a m
on
roas
t, h
alf c
ity, Ne w England After se veral minutes the beans “pop” or "cra c k" and
L i ght C i n n a m
on
roas
t, h
alf c
ity, Ne w England After se veral minutes the beans “pop” or "cra c k" and
L ight C innamo n ro ast , h al f c i ty , New England After se veral
L ight C innamon roast , hal f c i ty , New England Af ter se veral
L i gh t C innamon roast , hal f c i ty , N ew En gland A fter se vera l
L ight C in namon roa st , hal f ci t y, N ew Eng land Af ter se veral
L ight C innamon r oast , half c ity, New Eng land After several
L ight C innamon r oast , half c ity, New Eng land After several
L i gh t C inn a mo n r o ast, ha lf c i ty , Ne w En gla nd Af ter s e ve ral minute s the beans “pop” or "crack" and v isibly expa nd in size . Thi s stage i s c a l l e d f i r s t cr ack . A meri can ma s s-market roa ster s t yp ic al l y s to p L ight C in namon roast , ha l f ci t y , N ew Eng la nd A fte r se v er al m i nut es th e beans “p o p” or " crack" and vis ibly expan d in s ize . Thi s stag e is cal le d f i r st c r ac k . Americ an m ass-m arket r oasters typ ica lly stop L ight Cin namon r oas t , hal f c i ty, Ne w En glan d Af te r se vera l m in utes t he b eans “pop” or "c rack" and vis ibly e xpa nd i n s ize . Thi s s t age is ca l l e d f i rs t cr ack. Amer ic an ma ss-m ar ket roas ters typ ica l ly
L ight C i nna mo n r o ast , hal f c ity , Ne w E ng la nd A f te r se ver al minute s the beans “po p” or "crack" an d vis ib ly expand i n s ize . Th is sta ge i s c a l l ed f i rst crac k. Am eric an mas s-mar ke t r oaste rs L ig ht C innam on r oa st , hal f c ity , N ew En gland Afte r se veral mi nute s t he beans “pop” or " cr ack" and vi si bly e xpand in s ize . Thi s st a ge i s c a l l e d f ir st crack. Am eri ca n mas s-market r oasters L igh t C in na mon roast , h alf c it y, N ew En gla nd Af ter se ver al mi nu tes th e be an s “pop” or " cr ack" and v isi bly exp an d in s ize . Th is s ta ge i s c al l e d f i rst cr ack. Ameri ca n mas s-market roasters typica l ly L i g ht C inn amon ro ast , hal f c ity, New E ngla nd A f te r se v eral mi nute s the be an s “pop” or "c rack" and v is ib ly expand i n s ize . Th is
L ig h t C i nn am o n
Light Ci nnamon roast, hal f c ity , Ne w En gl and Af ter L ig ht C in namon r oast , hal f ci ty , New England Af ter se veral
L igh t Ci nnam on r oas t , h al f c ity , New Eng l a nd After s evera l minutes th
e beans “pop” or "crack"
L igh t Ci nnam on r oas t , h al f c ity , New Eng l a nd After s evera l minutes th
e beans “pop” or "crack"
L igh t Cinnamon roast , ha lf city , New England After several
L igh t Cinnamon roast , ha lf city , New England After several
L igh t Cinnamon roast , ha lf city , New England After several
L ight C innamon roast, half ci ty, New England After
L ight C innamon roast, half ci ty, New England After
L ight C innamon roast, half ci ty, New England After
L ight C innamon roast, half ci ty, New England After
Ligh
t C innamon roast , hal f c i t y, New Engl and After se v er a l m inu te s t h e b ean s “ p op” o r "c ra ck" a nd v i s i b l y e xpand in size . Th is stage
Ligh
t C innamon roast , hal f c i t y, New Engl and After se v er a l m inu te s t h e b ean s “ p op” o r "c ra ck" a nd v i s i b l y e xpand in size . Th is stage
Ligh
t C innamon roast , hal f c i t y, New Engl and After se v er a l m inu te s t h e b ean s “ p op” o r "c ra ck" a nd v i s i b l y e xpand in size . Th is stage
Ligh
t C innamon roast , hal f c i t y, New Engl and After se v er a l m inu te s t h e b ean s “ p op” o r "c ra ck" a nd v i s i b l y e xpand in size . Th is stage
L ig ht C i n namon roast , hal f c ity, New En g la nd A f ter se vera l minu tes the beans “pop” or "crack" and v is ib
ly expand in
size. This stage is
L ig ht C i n namon roast , hal f c ity, New En g la nd A f ter se vera l minu tes the beans “pop” or "crack" and v is ib
ly expand in
size. This stage is
L ig ht C in namon roa st, ha lf c ity , New E n g l and Af ter se vera l minutes the beans “pop” or " crack
" and vis ibly expand in si ze . This
L ig ht C in namon roa st, ha lf c ity , New E n g l and Af ter se vera l minutes the beans “pop” or " crack
" and vis ibly expand in si ze . This
L i g ht C innamon roa st , hal f c i ty , N ew E n gla nd After se veral minutes the beans “pop” o r "
crack
" and v isi bl y expand in
size .
L i g ht C innamon roa st , hal f c i ty , N ew E n gla nd After se veral minutes the beans “pop” o r "
crack
" and v isi bl y expand in
size .
Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here.French
Light Cinnamon roast , ha l f c ity , New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters
Lig ht Cinnamon roast , hal f ci ty , New Eng land Af ter several minutes the beans “pop” or "c rack" and vis ib ly expand in size. This stage i s cal led f irst crack . American mass-m
arket roaster s typical ly stop he r e .French Double Roast Af ter a few more m
inutes or so the beans begin to smoke. The bean sugars begin to carbonize. Cinnam
on Dolce Latte espresso with A smooth, balanced brew from a specialty blend of decaffeinated coffees.milk and cinnamon dolce flavored syrup. Topped with
L ig ht Cinnamon roast , hal f ci ty , New Eng land Af ter several minutes the beans “pop” or "c rack" and vis ibly expand in size. This stage i s cal led f irst crack . American mass-m
arket roaster s typical ly stop he r e .French Double Roast Af ter a few more m
inutes or so the beans begin to smoke. The bean sugars begin to carbonize. Cinnam
on Dolce Latte espresso with A smooth, balanced brew from a specialty blend of decaffeinated coffees.milk and cinnamon dolce flavored syrup. Topped with
L ig ht Cinnamon roast , hal f ci ty , New Eng land Af ter several minutes the beans “pop” or "c rack" and vis ibly expand in size. This stage i s cal led f irst crack . American mass-m
arket roaster s typical ly stop he r e .French Double Roast Af ter a few more m
inutes or so the beans begin to smoke. The bean sugars begin to carbonize. Cinnam
on Dolce Latte espresso with A smooth, balanced brew from a specialty blend of decaffeinated coffees.milk and cinnamon dolce flavored syrup. Topped with
L ig ht Cinnamon roast , hal f ci ty , New Eng land Af ter several minutes the beans “pop” or "c rack" and vis ibly expand in size. This stage i s cal led f irst crack . American mass-m
arket roaster s typical ly stop he r e .French Double Roast Af ter a few more m
inutes or so the beans begin to smoke. The bean sugars begin to carbonize. Cinnam
on Dolce Latte espresso with A smooth, balanced brew from a specialty blend of decaffeinated coffees.milk and cinnamon dolce flavored syrup. Topped with
Ligh
t Cinn amon roast , half c i ty , New England After several minutes the beans “pop” or "crack" and v is ibly e xpand in s ize. Th is stage i s call ed first crack. American m
ass-market roasters typica lly stop here.French
Ligh
t Cinn amon roast , half c i ty , New England After several minutes the beans “pop” or "crack" and v is ibly e xpand in s ize. Th is stage i s call ed first crack. American m
as s-market roasters typica lly stop here.French
Ligh
t Cinn amon roast , half c i ty , New England After several minutes the beans “pop” or "crack" and v is ibly e xpand in s ize. Th is stage i s call ed first crack. American m
ass-market roasters typica lly stop here.French
Ligh
t Cinn amon roast , half c i ty , New England After several minutes the beans “pop” or "crack" and v is ibly e xpand in s ize. Th is stage i s call ed first crack. American m
ass-market roasters typica lly stop here.French
Ligh
t Cinn amon roast , half c i ty , New England After several minutes the beans “pop” or "crack" and v is ibly e xpand in s ize. Th is stage i s call ed first crack. American m
as s-market roasters typica lly stop here.French
Ligh
t Cinn amon roast , half c i ty , New England After several minutes the beans “pop” or "crack" and v is ibly e xpand in s ize. Th is stage i s call ed first crack. American m
ass-market roasters typica lly stop here.French
L
i g h t Cin
namon
roas
t , ha
lf c ity, New England After se veral m
inutes the beans “pop” or "crack" and visibly expand in size. This
L i g h t Cin
namon
roas
t , ha
lf c it
y , New England After several m
inutes the beans “pop” or "crack" and visibly expand in size. This stage is called
L i g h t Cin
namon
roas
t , ha
lf c it
y , New England After several m
inutes the beans “pop” or "crack" and visibly expand in size. This stage is called
Li ght Cinn amon roast , hal f city, New En glan d Afte r s everal minutes the beans “pop” or "crack" and visibly
Li ght Cinnamon roa st , hal f c ity, New E ngla nd Afte r s everal minutes the beans “pop” or "crack" and visibly
Light Cinnamon roas t, ha lf ci ty, New E ng lan d Af ter s everal minutes the beans “pop” or "crack" and visibly
Light Cinnamon roast , half city, New Engl and Af ter s everal minutes the beans “pop” or "crack" and visibly
Lig ht C inna mon roa st , hal f ci ty, New E ng la nd Af ter s everal minutes the beans “pop” or "crack" and visibly
Lig ht Ci nna mon roa st, h al f ci ty , New E ng la nd Af ter several minutes the beans “pop” or "crack" and visibly
L ight C innamon ro ast , ha lf c i ty , N ew Eng land Af ter se vera l minut e s t h e be a
ns “
pop”
L ight C innamon ro ast , ha lf c i ty , N ew Eng land Af ter se vera l minut e s t h e be a
ns “
pop”
L ight Cinnamon roast, half ci ty, New Engla nd Af te r severa l m
inute s the b eans “pop” o r
L ight Cinnamon roast, half ci ty, New Engla nd Af te r severa l m
inute s the b eans “pop” o r
L ight Cinnamon roast, half ci ty, New Engla nd Af te r severa l m
inute s the b eans “pop” o r
L ight Cinnamon roast, half ci ty, New Engla nd Af te r severa l m
inute s the b eans “pop” o r
L ight Cinnamon roast, half ci ty, New Engla nd Af te r severa l m
inute s the b eans “pop” o r
L ight Cinna mon roast, half
L ight Cinna mon roast, half
L ight Cinna mon roast, half
Breakfast Blend Decaffeinated Coffee.Caf
fè M
istoBr
ewed
coffe
e and st
eamed milk.
Cinnamon Dolce Latte espresso with steamed m
ilk a
nd
cin
na
mo
n d
olc
e f
lav
or
ed
sy
ru
p.
To
pp
ed
wi
th
s
wee tened wh i p ped c r eam
and c i nnamon do l c e topp ing .Ca fe Amer i cano - 1 par t e spr es so and 3 par t s hot water.
black coffee double shot espresso Cafe au lait,
E s p r e s s o C o n P a n n a E
sp
re
ss
o t
op
pe
d
wi
th
w
hi
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am
.Th
is is the perfect introduction to espresso for
t h o s e w h o a r e u n s u r e they’re ready for the full-throttle intensity of a straight-up shot. The delicate dollop of whipped
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera o
f Mila
n file
d
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in It
aly by
the
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera o
f Mila
n file
d
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in It
aly by
the
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera o
f Mila
n file
d
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in It
aly by
the
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera o
f Mila
n file
d
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in It
aly by
the
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera o
f Mila
n file
d
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in It
aly by
the
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera o
f Mila
n file
d
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in It
aly by
the
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera o
f Mila
n file
d
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] Cappuccino was developed in It
aly by
the
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts ho
t wat
er.
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom of the cup, a sim
ilar a
moun
t
Besides a shot of espresso, the most important element in preparing a cappuccino is the texture and temperature of the milk. When a barista steams the milk for a cappuccino, microfoam is created by intr
oduc
ing Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luig
i Bez
zera
of
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso
and 3
part
s
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part e
spres
so an
d 3
Espresso machines of the type used to make cappuccino were introduced at the beginning of the 20th century when Luigi Bezzera of Milan filed the first patent in 1901.[2] C
appu
ccin
o
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1
part es
pres
so an
d
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bottom
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured
A cappuccino is a coffee drink topped with foamed milk. It is made in a steam producing espresso machine. One third of the cup used is made of espresso, which is poured into the bott
om of
Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso and 3 parts hot water.
Cinnamon Dolc
e Latt
e esp
ress
o with
stea
med m
ilk an
d cinn
amon
dolce
flav
ored
syru
p. To
pped
with
swee
tene
d whip
ped c
ream
and c
innam
on do
lce to
pping
.Cafe
Ame
rican
o - 1 p
art
19
20
21
22
Cla
ssic
al al
so c
alle
d th
e S
pani
sh g
uita
r or
nyl
on s
trin
g gu
itar
is a
6-s
trin
ged
The
clas
sica
l guitar sometimes called the "S
panish guitar" or "nylo n string
Flamenco Electric Acoustic Archtop Dobro G
uitarrón six string twelve
string
Flamenco Electric Acoustic Archtop Dobro G
uitarrón six string twelve
string
play
ed b
y d
oubling notes at the octave,
played by doubling notes at the
played by doubling notes at
played by doubling notes at played by doubling notes at
played by doubling notes at
played by doubling notes at played by doubling notes at
played by doubling notes at
A number of clas
s ical
gui
tari
sts
call it the N
iibori
prime
Harp
Gui
tars
are di�
cult
to classify
as there are m
any variatio
ns within this type of guitar. They are
Harp
Gui
tars
are di�
cult
to classify
as there are m
any variatio
ns within this type of guitar. They are
Harp
Gui
tars
are di�
cult
to classify
as there are m
any variatio
ns within this type of guitar. They
Harp
Guita
rs a
re d
i�cu
lt to
classify as th
ere are many varia
tions within this type of guitar.
Harp
Guita
rs a
re d
i�cu
lt to
classify
as there are m
any variations within this type of
Harp
Gui
tars
are
di�
cult t
o classify as th
ere are m
any variations within this type of
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Guita
r s a
re d
i�cu
lt to classify
as there are m
any variations within this type of
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Guita
rs a
re d
i�cu
lt t
o classify as th
ere are many varia
tions within this type
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Guita
rs a
re d
i�cu
lt t
o classify as th
ere are many varia
tions within this type
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Guita
rs a
re d
i�cu
lt t
o classify as th
ere are many varia
tions within this type
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Guita
rs a
re d
i�cu
lt t
o classify as th
ere are many varia
tions within this type
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Guita
rs a
re d
i�cu
lt t
o classify as th
ere are many varia
tions within this type
Harp Guitars are
Harp Guitars are di�cult
The
guit
arró
n is
a v
ery larg
e, deep-bodied Mexican
The
guita
rrón
is a
ver
y la
rg
e,
deep
-bod
ied
Mex
ican
6-s
tring
acou
stic
bas
s pl
ayed
in
mariachi bands. It is fretless
with
hea
vy g
auge
nylon strings, and is usually
The instrument is usually acoustic
Electromagn
e tic pickups convert the vibration of the steel s trings into signa ls, which are fed to a n am
plifi er through a cable or radio transmitter. The sound is frequently m
odified by other electronic devices or the natural distortion of he
firs
t ele
ctric
gui
taris
t of n
ote to
use
a s
even
-str
ing
guita
r was
jazz
he fi
rst e
lect
ric g
uita
rist o
f note
to u
se a
sev
en-s
trin
g gu
itar w
as
jazz
Other artists go a st ep fu
rthe
r, by
usi
ng
a
n eight-string
In 1982 Uli Jon Roth developed th
e "Sky
Gui
tar",
with
a vastly exte
nde
d
The electric bass guitar is similar
in tuning to the traditional double
bass viol. Hybrids of acoustic
bass viol. Hybrids of acoustic
bass viol. Hybrids of acoustic
bass viol. Hybrids of acoustic
The electric bass guitar is similar
The electric bass guitar is similar
The electric bass guitar is similar
The electric bass guitar is similar
The electric bass guitar is similar
The electric bass guitar is similar
The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass The electric bass
The electric bass The electric bass
The electric bass
The electric bass The electric bass
The electric bass The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass The electric bass
The electric bass The electric bass
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The electric bass
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The electric bass
The electric
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The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass guitar is
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
The electric bass
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The
elec
tric
The electric
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electric
electric
Some electric guitar and electric bass guitar m
odels featur
e piezoele ctric pickups, which fu
nction as tr
ansducers to pro
vide a sound close
r
six-octave
Guitars can be constructed
Traditionally the dominant hand is assigned to plucking
or
Fretb oardAls o calle d fingerboard, fingerboard the fretboa rd is a piece of w ood embedded with
the fretboa rd is a piece of w ood embedded with the fretboa rd is a piece of w ood embedded with
the fretboa rd is a piece of w ood embedded with metal frets that com prises the
metal frets that com prises the
metal frets that com prises the
metal frets that com prises the
metal frets that com prises the
metal frets that com prises the
metal frets that com prises the
metal frets that com prises the metal frets that comprises metal frets that comprises metal frets that comprises metal frets that comprises metal frets that comprises metal frets that comprises metal frets that comprises metal frets that comprises
metal frets that comprises metal frets that comprises
metal frets that comprises metal frets that comprises metal frets that comprises
metal frets that comprises
metal frets that comprises
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experimented with
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microphones attached to
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rhythm guitar-style play rhythm guitar-style "comping" (accompanying) with jazz
also called a tremolo
also called a tremolo arm or vibrato arm
hawaiian guitar
finger pickscalled the ukulele
provide a sharper sound
a type of plectrum mainly used for banjo and bluegrass
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a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal
a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal or
a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal or
a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal or plastic.
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air guitar band
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harmonicsdouble neckstratocasterreverb
slide guitar
bottleneck
fingerpick
pedal steel guitar
ukulele
whammy bar
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23
24
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Ple
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ppl:
Peo
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[or ]
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the floor laughing r
uok:
Are
you O
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in t
ouch
sol
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oner
or
later sry: Sorry sys: See you
soo
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mob: M
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mte: M
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omgomglm
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btw: by the way
before
beforel8tr (:-\
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xoxoxo: Hugs and kisses
GR
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ONEJUICE
PACKAGINGILLUSTRATION
Many natural food products specify grades of natural quality with phrases like concentrate or not from concentrate. One Juice is a
new brand that aims to capture the organic buyer who doesn’t mind paying that extra dollar for guaranteed quality.
Given the slogan “Only one ingredient. Fruit”the best approach at standing out from other natural juice brands was to showcase the fruit in One Juice differently from the competition. Original illustrations and strong colors were used to make the bottles stand out and help buyers easily identify the flavors.
SO
LU
TIO
N
PRO
BLE
M
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only one ingredient. fruit.
JUICE
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35
RIGHTWHALE
FESTIVAL
The first annual Right Whale Festival on the North Florida coast is designed to celebrate right whale calving season as well as educate
the public on the plight of the active right whale population in the area. An Identity was needed to get the public excited and
ensure good attendance.
A logo reminiscent of festive symbols like swirls and confetti was created to communicate the fun filled affair the organizers had in mind. A buoyant illustration was used to bring this same message to the event poster.
SO
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BRANDING
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Celebrate the return of right whales to the florida coast.
AT THE PIER IN ST. AUGUSTINEAUG 20, 21, 22
fun for the whole family
food, games
concerts
whale watch
ing
b each clean
up37
PANTONE DS 216-1 CPANTONE DS 18-6 C PANTONE DS 22-1 C
PANTONE DS Process Black CPANTONE DS 325-4 CPANTONE DS 325-7 C
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EXPCONGUIDEBOOK
EXP Con would like to position itself as the premier anime convention in North Florida. To set itself apart it need a logo and a convention guide
to let convention go-ers know even though they were at a smaller event they were still getting the full anime convention experience.
Using the very dynamic and colorful design styles of Japanese anime and video game publications the EXP Con logo and convention guide gets fans excited about the event they’re attending. It’s the first thing handed to guests as they enter the convention center and appropriately sets the tone.
SO
LU
TIO
N
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BLE
M
PUBLICATION
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MESABAAIRLINESPOSTERS
As a subsidiary of Delta Air Lines, Mesaba Airlines operates from more obscure locations large Delta planes can’t reach. Mesaba needed a way to
inform less frequent passengers that no matter how obscure the location, air travel is available to them.
Posters with original illustrations would be placed throughout smaller municipal airports to tell passengers about the many unique locations Mesaba flies to. Entertaining visual puns catch the viewers attention and remain with them long after they have left the airport.
SO
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TIO
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PRO
BLE
M
ILLUSTRATION
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49
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53
House Industries was looking for a way to expand their large stylistic font library into a new category, pixel fonts. A unique design was needed to
show the same House Industries quality and sense of humor.
Pixel fonts tend to be very angular and geared toward technology. Leading brings elegance to this rigid realm with a swash serif design. The accompanying booklet shows buyer the amount of painstak-ing detail that goes into the creation of House Industries fonts and reinforces the quality of the design
SO
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BLE
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LEADINGTYPEFACE
TYPOGRAPHY
PUBLICATION
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PARISRECYCLING
GUIDE
The St. John’s County Solid Waste Department’s popular youth program Sprout Recycling teamed up with Eco Emballages, the largest recycling
company in France for a recycling ambassadors summer program in Paris for Florida youths. They needed a guide book participants
would be excited about reading.
Paris is famous for fashion. The guide book was designed to be as colorful as the city itself. Using very dynamic text and a large range of colors from the Pantone Fall 2010 Fashion Color Libraries a guide book was created that would be a feast for young eyes. Something they would read often and cherish as a memento of their trip.
SO
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BLE
M
PUBLICATION
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NOTES ONDESIGNREVAMP
Gregg Berryman’s notes on graphic design is high on theory but low on actual application. A revamp was needed to make the book’s design as interesting as the information in it.
A design with a strong sense of grid and the primary printing col-ors, CMYK, were used to make the look of the book convey basic design principles. Thus the 1930s German industrial font DIN is prominently used.
PUBLICATION
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MAKUCHIBOOK
JACKETS
Makuchi, an author from Cameroon in West Africa , recently had both of her fiction books enter their second printing. Due to
increased demand they were now available in hard back for the first time and new jacket designs were needed.
Makuchi’s books center heavily on her homeland. Elegant photos of the places featured in her short stories are used on the cover to remind the reader of where they are going when they read her stories. A kente cloth design is also used to give the jacket a uniquely West African feel.
PACKAGING
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ABBENYIDESIGN
How can an over analytical design philosophy be conveyed in a designers personal identity?
A fragmented figure that adds to a whole shows the designer quality of being able to take many concepts and communicate them through one unified visual message. The muted colors match the designer’s soft spoken and stoic demeanor.
BRANDING
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A B B E N Y I D E S I G N
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Be culturally literate, because if you don't have any understanding of the
world you live in and the culture you live in, you're not going to express
anything to anybody else.
– Paula Scher‘‘‘‘