Golondrina Oldstyle WI T H M UR T YP E SANS
About the Type AS MOST THINGS DO, IT STARTED WITH COFFEE:
La Golondrina by Counter Culture Coffee. Grown by a collective of farmers in the Cauca region of Colombia, the coffee shares it's name with a famous Latin American song. “Golondrina” translates into English as, “Wanderer,” and it is the Spanish name of the barn swallow—a migratory bird that spends its summers in North American and its winters in South America. In the interim, the swallow enjoys a brief respite in the Carribean. With this starting point, I set out to create a custom logotype for the �ctitious Cafe Golondrina. I focused my initial research on Cuba. The target of economic sanctions since the early 1960s, Cuba is a place where time has stood still for half a century. As a result, the capital, Habana, has become known for classic cars. The appearance of the logotype for Golondrina drew inspiration from the form of the barn swallow as well as from the brightwork on classic cars—i.e. the chrome lettering and badges that identify a car’s make and model. Once the letters for the logotype were created, an accompanying text typeface was needed. For this, I followed the colonial trade routes back to Spain where I investigated a rich, albeit less well-known, history of Spanish typeface design. I focused my attention on the work of 18th-century type founder Antonio Espinosa de los Monteros. Recent interest in his work has spawned a number of revivals, such as Espinosa Nova and Pícarra Text. Golondrina isn’t a straightforward revival, however, as some of the character of the logotype was preserved. The large punctuation and dots over the lowercase “i” were retained from Espinosa’s Parangona specimen, as was the characteristic spur on the upper- and lowercase “J.” The swashy terminals on certain glyphs reflect the character of the logotype. As an accompanying typeface, Murtype Sans was born out of a desire to re�ne the logotype into something more useable for a variety of applications. The forms are similar in proportion to the original logotype. Likewise, inspiration came from brightwork as well as from the art deco flavor of Habana's sister city, Miami. Golondrina Oldstyle works well as a text typeface, yet gains personality with scale—meaning it functions equally well as a display typeface at larger sizes. Murtype Sans is primarily a display typeface, but also works well in moderation at smaller sizes.
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zesty baristas make quiet vow to win grand prize for their
jolty caffeine elixir. ยกSIZABLE JOLT! Sixty-seven trendies with black Zorro mustaches
drinking quarts of organic coffee
from $5.00 porcelain jugs Destination Weddings, Drum Circles, Sexy Salsa Lessons, Jaunty Helicopter Rides, Zip Line Tickets
Quiet Beaches
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Topaz, Sapphire
QUARTZ, Onyx, Emerald, Carnelian buried underwater in a �ord 90 miles from
REYKJAVIK Most dozy, Vespa-driving
pixel-pushers prefer quick, jolty, $3.00 espresso shots!
OPEN 24 HOURS
NOTES OF CITRUS FRUIT AND SMOOTH MILK CHOCOLATE COMPLEMENTED BY INTENSE, SATISFYING AROMAS. Bistro Blend comes from two farms on the esteemed Amber Estate—Mount Lebanon and Abbey Green, gateway to the summit of Blue Mountain Peak—where the legendary blue-tinted mist, rich soil and abundant rainfall combine to create a sip layered with comples flavors. TASTING NOTES
FLAVORS
ACIDITY
Nuts, Chocolate, Citrus
BODY
GROWING REGION
PROCESSING Washed
ALTITUDE 2,000–5,000 ft.
FULL-BODIED AND ELEGANTLY COMPLEX WITH SOFT PEPPER, DRIED DARK CHERRY, CHOCOLATE AND FLORAL NOTES. Every sumptuous sip of our Dark Roast is the result of processing high-quality beans using the sun-dried method—unusual in the Sidamo region where the choicest beans are typically processed by the washed method. FLAVORS
TASTING NOTES
Chocolate, Nuts, Fruit
ACIDITY BODY
PROCESSING Sun-dried
ALTITUDE 5,400–6,900 ft.
GROWING REGION
Cafe Golondr HABANA . MIAMI . BARCELONA
COFFEE AND ESPRESSO
12 oz. 16 oz.
PRESSED SANDWICH
Pour-over Coffee
Hot
$2.oo $2.75
Cubano
Pour-over Coffee
Iced
$2.50 $3.25
Roasted Pork, Ham, Swiss,
Palomilla
Cafe Americano
$2.75 $3.50
Iced Americano
$2.75 $3.50
Cappuccino
$3.25 $3.75
Salted Caramel Latte
$4.25 $4.75
Caramel Macchiato
$4.25 $4.75
Marinated Chicken, Caribbe
Iced Caramel Macchiato
$4.25 $4.75
Habanero Lime Mayo
Hazelnut Macchiato
$4.65 $5.15
Elveez
Steak, Grilled Onions, Toma Shoestring Potatoes
Chimichurri
Steak, Tomato, Chimichurri
Jerk Chicken
Spices, Lettuce, Tomato, Re
Sweet Plantains, Guava Jam
Iced Hazelnut Macchiato
$4.65 $5.15
Peanut Butter
Cafecito
$5.25 $5.75
Ropa Vieja
Cuban Espresso
Spanish Latte
$6.00 $6.50
Extra Shot of Espresso
$1.00 $1.00
Slow-roasted Skirt Steak, Sw
Plantains, Black Beans, Creo
Soup or Salad Combo
Add any Soup or Cafe Salad Soy Milk, Almond Milk, Coconut Milk, Oat Milk, Rice Milk & Hemp
16 oz. Soft Drink
Milk are available for an additional charge.
PASTRIES
CAFE SALADS AND
Cinnamon Chip Scone
$2.95
Cuban Black Bean So
Bizcocho
$2.50
Caldo Gallego
The Ingenious Gentleman Don Quixote of La Mancha
I
N A VILLAGE OF LA MANCHA, THE NAME OF WHICH I HAVE
no desire to call to mind, there lived not long since one of those gentlemen that keep a lance in the lance-rack, an old buckler, a lean hack, and a greyhound for coursing. An olla of rather more beef than mutton, a salad on most nights, scraps on Saturdays, lentils on Fridays, and a pigeon or so extra on Sundays, made away with three-quarters of his income. The rest of it went in a doublet of �ne cloth and velvet breeches and shoes to match for holidays, while on week-days he made a brave �gure in his best homespun. He had in his house a housekeeper past forty, a niece under twenty, and a lad for the �eld and market-place, who used to saddle the hack as well as handle the bill-hook. The age of this gentleman of ours was bordering on �fty; he was of a hardy habit, spare, gaunt-featured, a very early riser and a great sportsman. They will have it his surname was Quixada or Quesada—for here there is some difference of opinion among the authors who write on the subject—although from reasonable conjectures it seems plain that he was called Quexana. This, however, is of but little importance to our tale; it will be enough not to stray a hair's breadth from the truth in the telling of it. You must know, then, that the above-named gentleman whenever he was at leisure—which was mostly all the year round—gave himself up to reading books of chivalry with such ardour and avidity that he almost entirely neglected the pursuit of his �eld-sports, and even the management of his property; and to such a pitch did his eagerness and infatuation go that he sold many an acre of tillageland to buy books of chivalry to read, and brought home as many of them as he could get. But of all there were none he liked so well as those of the famous Feliciano de Silva's composition, for their lucidity of style and complicated conceits were as pearls in his sight, particularly when in his reading he came upon courtships and cartels, where he often found passages like “the reason of the unreason with which my reason is afflicted so weakens my reason that with reason I murmur at your beauty;” or again, “the high heavens, that of your divinity divinely fortify you with the stars, render you deserving of the desert your greatness deserves.” Over conceits of this sort the poor gentleman lost his wits, and used to lie awake striving to understand them and worm the meaning out of them; what Aristotle himself could not have made out or extracted had he come to life again for that special purpose. He was not at all easy about the wounds which Don Belianis gave and took, because it seemed to him that, great as were the surgeons who had cured him, he
01
Volume 01: Chapter 01
must have had his face and body covered all over with seams and scars. He commended, however, the author's way of ending his book with the promise of that interminable adventure, and many a time was he tempted to take up his pen and �nish it properly as is there proposed, which no doubt he would have done, and made a successful piece of work of it too, had not greater and more absorbing thoughts prevented him. Many an argument did he have with the curate of his village—a learned man, and a graduate of Siguenza—as to which had been the better knight, Palmerin of England or Amadis of Gaul. Master Nicholas, the village barber, however, used to say that neither of them came up to the Knight of Phoebus, and that if there was any that could compare with him it was Don Galaor, the brother of Amadis of Gaul, because he had a spirit that was equal to every occasion, and was no �nikin knight, nor lachrymose like his brother, while in the matter of valour he was not a whit behind him. In short, he became so absorbed in his books that he spent his nights from sunset to sunrise, and his days from dawn to dark, poring over them; and what with little sleep and much reading his brains got so dry that he lost his wits. His fancy grew full of what he used to read about in his books, enchantments, quarrels, battles, challenges, wounds, wooings, loves, agonies, and all sorts of impossible nonsense; and it so possessed his mind that the whole fabric of invention and fancy he read of was true, that to him no history in the world had more reality in it. He used to say the Cid Ruy Diaz was a very good knight, but that he was not to be compared with the Knight of the Burning Sword who with one back-stroke cut in half two �erce and monstrous giants. He thought more of Bernardo del Carpio because at Roncesvalles he slew Roland in spite of enchantments, availing himself of the arti�ce of Hercules when he strangled Antaeus the son of Terra in his arms. He approved highly of the giant Morgante, because, although of the giant breed which is always arrogant and ill-conditioned, he alone was affable and well-bred. But above all he admired Reinaldos of Montalban, especially when he saw him sallying forth from his castle and robbing everyone he met, and when beyond the seas he stole that image of Mahomet which, as his history says, was entirely of gold. To have a bout of kicking at that traitor of a Ganelon he would have given his housekeeper, and his niece into the bargain. In short, his wits being quite gone, he hit upon the strangest notion that ever madman in this world hit upon, and that was that he fancied it was right and requisite, as well for the support of his own honour as for
02
The Perfect Cup A barista from one of Melbourne's busiest cafes sits down to discuss cupping as a coffee brewing method at home.
I NG REDI ENTS
3.5 oz. boiling water 1 tbsp. coffee, ground medium–coarse
BRE WI NG
This makes coffee for one. Any size bowl or mug works well for brewing. Just use half of a tablespoon of coffee for every 3.5 ounces of water. Measure 1 tablespoon of coffee that has been ground medium to coarse, and tip grounds into a ceramic cup. Pour 7 ounces of boiling water over the grounds, ensuring they all get wet. Wait 4 minutes... Gently break the crust with a spoon, getting close to enjoy the smell. Remove the foam and decant into a mug, leaving the coffee grounds behind.
Enjoy!
I've been trying to live in many different cities over the last eight years, looking for somewhere I would be comfortable calling home. I have lived here and there for a few months, sometimes years, and my favorite part of the search has been meeting people. I think you can value the quality of a city by the people who populate it. I now live in Melbourne, and was happy to meet Matt Perger, who oversees many aspects of ST. ALi, one of the busiest cafes in the city. When I asked if he’s interested in contributing to this brewing series, he suggested we discuss cupping as a homebrewing method. I immediately agree. It’s a Wednesday and I can hear the familiar clicking of my front gate. I walk down the long corridor, typical of Melbourne’s terrace houses, and invite Matt in. He has brought a fresh bag of Colombian coffee he roasted just the day before. As I start taking photos, Matt methodically weighs and grinds the beans, medium�ne. When the kettle is ready, he transfers the grounds to a ceramic bowl and pours the hot water in, creating a circular swirl. A beautiful crust forms on top of the bowl and the comforting scent of freshly brewed coffee �lls the kitchen, mixing with the smell of buttery croissants I'm slowly warming in the oven. After four minutes, Matt breaks the crust and removes the top layer of coffee grounds to prevent further extraction. As we wait for it to decant and cool, he explains that he loves coffee because he will never fully understand it, never master it, no matter how hard he tries.
KINFOLK 19
About the Type Specimen THE TYPEFACES USED IN THIS TYPE SPECIMEN,
Golondrina Oldstyle & Murtype Sans, were designed by Jason E. Murdock using the Glyphs software application created by Georg Seifert. The book itself, as well as the illustrations contained herein, were designed by Jason E. Murdock using Adobe Creative Suite 06. The text on page 08 is copyright of Starbucks Coffee Company. The text on page 12 is copyright of Kinfolk Magazine and �rst appeared in Volume 05. The text on pages 10–11 are taken from Don Quixote by Miguel de Cervantes, translated by John Ormsby and made available through Project Gutenberg. All other text herein was written by Jason E. Murdock. This project was conducted as part of the Master's-level Introduction to Type Design course taught by Assistant Professor Aoife Mooney, Kent State University School of Visual Communication Design.