Smell the Flower Chinhu Chekuyera Kofi naForn Woei Koong

Dhizaini Smell the Flower Chinhu Chekuyera Kofi naForn Woei Koong ndiye mukundi anokudzwa zvikuru wemubairo unoremekedza we2022 Mubairo weBronzi we A' Design Award muChikwata cheKukwikwidza cheHunyanzvi Hwakaisvonaka neKuiswa kweHunyanzvi.

BronziHunyanzvi· 2022

Smell the Flower Chinhu Chekuyera Kofi

na Forn Woei Koong

Mutengi: Forn Woei Koong Design Studio

Mukundi weMubairo weBronzi we A' Design Award muChikwata cheHunyanzvi

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Dhizaini

Nezvekwa Smell the Flower Chinhu Chekuyera Kofi

Nhema Ruva ndiyo seti yezvinhu zvekuyera kofi inodururwa nemvura inopisa, ine chiyero uye tharimomita. Chiyero chakafemerwa nekurongwa kwemaruva. Zvinorema zvakagadzirwa semashizha nemichero zvinoiswa padavi, saka kuyera tsanga dzekofi kunofanana nekurongwa kwemaruva. Tharimomita yakaita semufananidzo weruva, uye mapetari anotenderera achivhurika kana mvura inopisa ichiyerwa, chimwe nechimwe petari richiratidza madhigirii gumi. Dhaka rakaumbwa (ceramic), ndarira, aluminiyamu uye acrylic ndizvo zvinoshandiswa museti iyi. Dhizaini iyi inopa kugadzirwa kwekofi inodururwa nemvura inopisa unhu hwerunyararo uye hwetsika dzakatarwa.

Kuzivikanwa

Nezve Mubairo weBronzi we A' Design Award

Mubairo weBronzi we A' Design Award wakahwinwa ne Smell the Flower Chinhu Chekuyera Kofi, rukudzo rwakakwirira kwazvo runopiwa kumadhizaini akasiyana anozivikanwa nekugadzira, njere nekungwara. Vakunda veBronzi mabasa ane unyanzvi hwakakwana uye kugadzira kunoshamisa kunosimbisa ruzivo rukuru, pfungwa nehunyanzvi hwevagadziri vawo. Smell the Flower Chinhu Chekuyera Kofi inotarisirwa kuva chinhu chinokudzwa kwazvo, chinoremekedzwa uye chinodiwa, chine hunyanzvi hunoonekwa uye zvitsva. Dhizaini iyi yakahwina Mubairo weBronzi we A' Design Award inosanganisa maitiro akanakisa muhunyanzvi, sayenzi, dhizaini netekinoroji uye yakasiyana nekutarisisa zvidiki. Smell the Flower Chinhu Chekuyera Kofi inogutsa zvinodiwa zvakanaka, inobata zvishuvo, inokwezva manzwiro uye inomutsa kuda kuziva.

Shure kweDhizaini

Bepa Renhau

Zvikwereti, nhengo dzetiimu nezvimwe zvakadzama zvakapihwa nemudhizaina.

Hunhu Hwakasiyana: "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.
Kukura & Kupakiwa: 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
Matagi: pour over coffee, sense of ritual, aesthetic feeling, coffee scale, thermometer, smell the flower
Tekinoroji Yekugadzira: 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.
Changamire yeDhizaini: 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.
Tsvakurudzo: 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.
Chikurudziro: 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.
Nguva yePurojekiti: The project started in November 2019 in Taiwan Taipei and finished in August 2020 in Taiwan Taipei.
Mafambiro eBasa: 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.
Zvikwereti zveMifananidzo: 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)