Smell the Flower Kifaa cha Kupima Kahawa na Forn Woei Koong

Muundo Smell the Flower Kifaa cha Kupima Kahawa na Forn Woei Koong ni mshindi mashuhuri wa tuzo ya kifahari ya 2022 Tuzo ya Shaba ya A' Design Award katika Kategoria ya Mashindano ya Usanifu wa Sanaa Nzuri na Usakinishaji wa Sanaa.

ShabaSanaa Nzuri· 2022

Smell the Flower Kifaa cha Kupima Kahawa

na Forn Woei Koong

Mteja: Forn Woei Koong Design Studio

Mshindi wa Tuzo ya Shaba ya A' Design Award katika Kategoria ya Sanaa Nzuri

10,984

Mshindi wa Tuzo Aliyethibitishwa

Thibitisha Hali ya Tuzo kwa #126105

Tembelea Tovuti Tazama kwenye A' Design Award Taarifa kwa Vyombo vya Habari Beji ya Tuzo

Rangi

Muundo

Kuhusu Smell the Flower Kifaa cha Kupima Kahawa

Nusa Ua ni seti ya vifaa vya kupimia kwa ajili ya kahawa ya kumiminiwa maji, inayojumuisha mizani na kipima joto. Mizani hiyo imepata msukumo kutoka kwa upangaji wa maua. Uzito ulioumbwa kama majani na matunda huwekwa juu ya tawi, hivyo kupima punje za kahawa kunafanana na kupanga maua. Kipima joto kinachukua umbo la ua, na petali zake huzunguka na kufunguka wakati maji ya moto yanapopimwa, huku kila petali ikiashiria digrii kumi. Kifusi cha udongo (seramiki), shaba, alumini na akriliki hutumika katika seti hii. Muundo huu unaipa hatua ya kuandaa kahawa ya kumiminiwa maji tabia ya utulivu na taratibu za kimila.

Utambuzi

Kuhusu Tuzo ya Shaba ya A' Design Award

Smell the Flower Kifaa cha Kupima Kahawa ni mshindi wa Tuzo ya Shaba ya A' Design Award, utambuzi wenye heshima kubwa unaotolewa kwa miundo bora inayotofautishwa kwa ubunifu, ustadi na busara. Washindi wa Shaba ni kazi za ufundi mwingi na bunifu ya kushangaza zinazothibitisha uzoefu mpana, mawazo na ustadi wa wabunifu wao. Smell the Flower Kifaa cha Kupima Kahawa inatarajiwa kuwa kitu kinachothaminiwa sana, kupendwa na kuenziwa, ambacho ni cha kitaalamu na bunifu kwa kiasi kikubwa. Muundo huu ulioshinda Tuzo ya Shaba ya A' Design Award unajumuisha mbinu bora katika sanaa, sayansi, usanifu na teknolojia, na ni bora kwa umakini wake kwa undani. Smell the Flower Kifaa cha Kupima Kahawa hutosheleza mahitaji kwa uzuri, hugusa hamu, huvutia hisia na kuvutia udadisi.

Nyuma ya Muundo

Vifaa vya Habari

Mikopo, wanachama wa timu na maelezo ya kiufundi yaliyotolewa na mbuni.

Sifa za Kipekee: "Smell the Flower" is a set of thermometer and scale for pour over coffee. It transforms the measurement steps and movements of the pour over coffee more ritual and sensuous.
"Coffee Beans Weighing" is converted into "Flower Arranging", and "Reading Thermometer" is presented as "Seeing the Blossom".
Through the redesign of measuring equipment, the rational procedures are transformed, and makes pour over coffee turn into a more ritual and pleasant experience.
Vipimo na Ufungashaji: Decoration of Weigh -
Body part : 80(w) x 80(d) x 180(h) mm, 90(w) x 90(d) x 180(h) mm
Flower Weight : 70(w) x 30(d) x 250(h) mm

The Aroma of Temperature -
Base : 57(w) x 57(d) x 63.5(h) mm
Thermometer : 82(w) x 82(d) x 240(h) mm
Lebo: pour over coffee, sense of ritual, aesthetic feeling, coffee scale, thermometer, smell the flower
Teknolojia ya Uzalishaji: In "Decoration of Weight", the body part is made of ceramic material with the hand-worn process, red copper with spin forgin are used to make the weighing pan, and the mechanism is made of springs.The weight flower is handmade.
In "The Aroma of Temperature", a ready-made analog thermometer mechanism is used, with a laser-cut aluminum sheet and an acrylic sheet pressed by a mold.
Changamoto ya Ubunifu: In terms of concept, it is a challenge to choose which part in the pour over coffee should be transformed, what way of expression it is transformed into, whether the operator and the viewer can have aesthetic feelings at the same time, and so on.
The difficulty of implementation is to improve the accuracy of the mechanism. Calibrating the the scale, fine-tuning the rotation angle of the petals corresponded with temperature, etc., are challenges that have been overcome after many attempts.
Utafiti: First of all, I use a case study to do research on tea ceremony, and read other papers that study "the sense of ritual" from the perspectives of art, performance, and life. Then, with the meaning of pour over coffee to me, I started to create this work.
This work provides a new perspective for the vast pour over coffee community to explore the possibility of the development of pour over coffee, which has been developed to the extreme in technique, towards artistic appreciation in the future.
Msukumo: Inspiring by Japanese tea ceremony and flower arrangement, people feel strong sense of ritual when they either participate in it or see it. In the process of tea ceremony and flower arrangement, people can refresh their spirit and cultivate their mind.
Pour over coffee is also an activity with sense of ritual. It act as a soft reset, offer us a chance to collect ourselves and take a breath.
Muda wa Mradi: The project started in November 2019 in Taiwan Taipei and finished in August 2020 in Taiwan Taipei.
Mtiririko wa Uendeshaji: After deciding the weight, insert the weight-leaves(1g) and fruits(2g) on the branch, and placed in the copper pan of the light-colored bottle. Then put the coffee beans into the copper pan of another dark bottle, and the weighing is completed when the height of the two pans is the same.

Insert the thermometer into the hot water, and the petals will slowly spin to open like blossom. Each petal represents 10 degrees, and the temperature can be known by watching the degree of rotation.
Haki za Picha: Image #1: Photographer Jun-You Liu, Project "Smell the Flower", 2020.
Image #2: Photographer Jun-You Liu, Decoration of Weight - Coffee Beans Scale, 2020.
Image #3: Photographer Jun-You Liu, Decoration of Weight - Coffee Beans Scale, 2020.
Image #4: Photographer Jun-You Liu, The Aroma of Temperature - Thermometer, 2020.
Image #5: Photographer Jun-You Liu, The Aroma of Temperature - Thermometer, 2020.
Video Credits(On Behance): Jun-You Liu, Tien-Hui Hsueh. Music authorized by Artlist (License Number - 257448)