ROM: LED's, Magnets, and Magic

If you’re reading this… you’re probably stitching together over 100 flashing images per second.

The weird delirium you feel when you have been scrolling reels isn’t just because you haven’t been allowed a non-algorithmically driven thought for 5 hours but also because of pulse width modulation. Now I’m not here to comment much on the neurological implications of this but rather the complex issues we face as a result of display standards, and providing possible alternative approaches to battery powered portable display centric devices. The Goldilocks Display: PWM, refresh rates, and the quest for infinite battery life. 🔗

Design Faction: Is Less More?

This is going to be a bit of a different one from future DF articles, but I'd like to express a bit of distaste towards those who call FBR café minimalist. Rather than ranting about every complex design detail, I think it would be more beneficial to you all who may design in your day-to-day lives to have a bit of an insight into part of the FBR design philosophy... Is Less More? Intent, Impact, and Ignorance in Space and Object Design. 🔗

What’s going on with FBR's Design Faction:

New textile experiments are in motion, and a fresh prototype is on the way. More soon. (yes, we made the J-Banger)

FBR café: Lab report

Last week, we worked on perfecting our tiramisu for launch. I wanted to see how we could highlight different coffee brew methods and flavours whilst keeping the dish authentic to its roots.

First was to figure out how to make our own biscotti. This was quite the challenge as I am not a baker. Kai got a bit closer, but we ended up finding a baker who would make them for us as close to our specification as we wanted. So no store bought components... Tick. Next we focused on the balance of sugar and alcohol. Some people believe tiramisu shouldn't have alcohol. I say Why Not! The issue though is both these things heavily mute the complexity of the coffee. For the alcohol, we used Disaronno. After a stressful spirit tasting at the office, I deemed it to be the best compliment to the Diggy doo's espresso. For the Mascarpone cream, Salt and parmigiano were the secret ingredient to level it out after the appropriate sugar and eggs for texture were added.

This week at FBR café

We’re running some lovely single origins from Diggy doo's and stitch on both batch and siphon, plus our regular housie on espresso and milk. As for food, every open-day is tiramisu day and Saturday is for full menu. We have calabrese tomato salad, focaccia, a beautiful villani prosciutto sandwiccia, pesto gnocchi (FBR STYLE), and great music.

FBRadio Vol.1 • sebastian.ai... B1PRES107 - Original Mix • C... PREVIEW   ​

CNC UPDATE

It has been CNC SEASON!!!

We have had a carousel takeover last Friday and a Saturday day event at the café with Benny and the sets. The week before we had some spectacular sound from Tom Trago all the way from Amsterdam. So expect some nice mixes on the platform in the coming weeks.

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Shop 9 370 Pitt St, Sydney
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