Loerie Lab 2018
Client: Eindhoven Museum

Loerie Lab is an ongoing research about the creation of a modern coffee alternative from rye. Local, fair, healthy and surprising.
Why is surrogate coffee always soluble? What tools do we need to extract the best possible ‘Loerie’? Let’s explore the flavor and aroma potential of this raw material!

Dutch Design Week 2018
20 - 28 October
Sectie-C, Daalakkersweg 16, Eindhoven

(free, first come first serve)
Sunday Oct. 21 | 13:00 - 14:00
Tuesday Oct. 23 | 13:00 - 14:00
Friday Oct. 26 | 13:00 - 14:00

Fijne Feestdagen Festival
Program, location to be announced

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Past, present and future of our food….

Museum door de Stad travels through the city with installations that are inspired by the cultural-historical collection of Eindhoven Museum. In three years, designers will work on five themes. This year’s theme is Past, present and future of our food. The installations can be seen during Dutch Design Week at Sectie-C and during Fijne Feestdagen Festival at Warehouse of Innovation. Food Designer Chloé Rutzerveld worked on an installation about the Past, the present and the future of our coffee.

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Farmers from Eindhoven where very poor because crops didn’t grow well on the sandy soil. Coffee beans, however, were expensive. In order to be able to drink a cup of ‘coffee’ the farmers made surrogate coffee from burned peas, old grain or chicory. The installation shows a concise history of the coffee culture in Eindhoven, you hear (audio) stories from elderly and you can taste the surrogate coffee from rye yourself. Rye is a crop that does grow well on sandy soil. This surrogate coffee is not soluble like most surrogates, but is prepared like real coffee. By varying with the grind and way of making the coffee, you can experiment with the taste and aroma. This way, we connect the ingenuity of the small farmers from the past with the contemporary love of coffee and the search for a more sustainable (and healthier?) future. 

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