Antiques: Georgian, Victorian and Edwardian furniture at Cork auction
An unusual pair of bird's eye maple ormolu mounted mirrored hall stands with grey marble tops will feature at the Marshs online only auction in Cork next Saturday (July 5).
The sale will offer a selection of Georgian, Victorian and Edwardian furniture, art and collectibles like Waterford Crystal, silver, clocks, rugs and books.
A large bronze sculpture of a lady signed Ross is estimated at €1,200-€1,500 and a Georgian four-door breakfront bookcase has an estimate of €1,000-€1,200.
An Irish Georgian two-door bureau bookcase at Marshs.
Among other furniture lots are a Victorian rosewood davenport, a Regency satinwood and marquetry occasional table, a Georgian three-tier waterfall bookshelf and a Georgian Canterbury. There are two Masons Ironstone dinner services.
The auction is on view from 10.30am to 6pm on Wednesday, Thursday and Friday at Marshs warehouse, off Grand Parade and South Mall, Cork
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'We buy fresh crop but when you get down into the lower end of the market, the 'reserve', the world-wide supply of beans is getting lower and lower.' As one of the world's most valuable and widely traded food commodities, beans used for large scale coffee production are sold on the C Market. It has seen record highs in recent years, up to 70% price rises in 2024, and up 25% so far this year alone, extreme volatility now the only certainty when it comes buying beans. The higher-end specialty coffee end of the market is less prone to these manic price swings as specialty importers/roasters tend to source directly from the farmer producers, paying more for premium beans but able to build relationships and negotiate future purchasing commitments that provide a greater stability to their supply. However, such has been the impact of declining harvests, all bets are off even for the specialty market. 'The specialty market we operate in is designed to be a little bit insulated from the fluctuations,' says O'Leary. 'But that insulation has almost completely broken down. Robusta consumers have taken to buying arabica.' Other than the extraordinary rise in prices for beans, the cost of doing business in general has spiralled. 'Logistics, packaging, containers, transportation, labels, printing, all the other costs went through the roof during covid,' says Abberton. 'I got hit with a 30% increase on milk price last October out of nowhere,' says Cashman. 'I got a phone call from Glanbia to tell me take it or leave it. All our staff were being paid above minimum wage but the increase hit us hard — although we are happy to pay it.' The rise in the cost of doing business generally is universal but can anything be done to address the volatility in the coffee market? 'We had been working with [Brazilian speciality coffee exporter] Daterra Brazil for many years and that has helped insulate us from the climate change shock,' says Cloud Picker co-founder Peter Sztal. 'There was such a shortage, they decided to stop taking on new customers.' 'We are going to try and establish more direct from farm sourcing,' says Cashman. 'I have a great exporter but in the next 12 months I want to establish more direct relationships, build more resilience in my purchasing at that end.' 'I pay two or three times the C market prices for coffee,' says Tony Speight of West Cork Coffee. 'I pay two or three times the C market prices for coffee,' says Tony Speight of West Cork Coffee. 'I have certain suppliers since 2016, we have a good relationship and meet halfway on a fair price. If I can keep my quality high and keep our key difference, providing exclusive and different bespoke single origin coffees for each outlet I sell to, I'm hoping the quality will keep customers happy. 'I also leased another larger warehouse to buy in bulk to get a better price.' BUILDING EQUITY The global coffee sector is currently worth over $200bn, forecast to reach $244bn by 2027, yet many primary producers, the coffee farmers themselves, still struggle to make a basic living. Any modern coffee business worth its salt will factor sustainability and economic and social justice into their thinking — after all, without coffee and coffee farmers, there is no business. 'We carried out research and one question was would you pay more for sustainable coffee — 8% of 1,000 respondents said yes,' says Abberton. 'We have to change that 92% because if the sustainable isn't addressed, we'll have no coffee at all. Trying to get that message through is tricky.' Cloud Picker has always worn its social conscience on its sleeve and recently became B Corp certified: 'For us it's part of doing good business,' says Sztal, 'so we know what's 'right' and what's 'wrong'. One thing I found personally very shocking and impactful was that 92% of emissions from all our products are for the product to land on the shelves and only 8% from our operation here in Dublin. You need guidance sometimes on the right choices. Our supplier, Daterra, is at the forefront of sustainability in the coffee world.' 'I have worked directly with farms since day one,' says Speight. 'They have the security of knowing I will buy so many pallets each year, giving them the confidence that they have a buyer. It's a good feeling buying from the same farm year in year out.' 'Coffee is undervalued for the amount of work that goes into it, and has been for a long long time,' says Tony Speight. Where once we sang about 'all the tea in China', it too is rapidly converting to the way of the bean, becoming a coffee drinking nation. In addition, in an age where pre-teens guzzle caffeinated energy drinks with nary an eyebrow raised, the age profile of coffee drinkers is plunging. 'Gen Z and young people, from 13 to 27, are informing a lot of the future of the direction that we are going,' says Murray. 'And that future is 'cold'. We have a new-to-market cold brew concentrate, coffee extracted without high water temp and without high pressure, 60% less bitter, less acidic than espresso, served chilled over ice. 'It was 18 months in development, comes in a bag in box, and we use a shot of that poured into the milk and ice for an iced latte — the hashtag, #icelatte, has over six billion views and it's all about how it looks online. Cold milk and cold foam are big as well. There are no rules any more, customisation is where it's at, so if you want to have it with pistachio syrup and a mango cold foam. It's a treat beverage, not as consciously drunk for the caffeine hit.' What will increased demand and ever dwindling supplies mean for the cost of your beloved flat white? 'Coffee is undervalued for the amount of work that goes into it, and has been for a long long time,' says Speight. 'Climate change is forcing a correction. Wine is valued on the quality of the product, the harvest — coffee should be too.' PRESSING MATTERS WITH IRELAND'S COFFEE MAKERS Anne Abberton, founder of Fixx Coffee Anne Abberton, founder, in 2007, of Fixx Coffee: Specialty coffee, Business-to-business, 60% of sales to 'places that pour', cafés etc; 25% to independent retailers; 15% online My coffee epiphany: working and living in Lisbon in my early 20s, in a no frills café, an espresso or bica, I can still remember it, smooth, intense, perfectly balanced, and just the right temperature. I'd never tasted coffee like that before. I was completely hooked. working and living in Lisbon in my early 20s, in a no frills café, an espresso or bica, I can still remember it, smooth, intense, perfectly balanced, and just the right temperature. I'd never tasted coffee like that before. I was completely hooked. Favourite way to drink coffee: Filter, black; a really good espresso after a meal; sometimes a flat white Filter, black; a really good espresso after a meal; sometimes a flat white How many coffees a day: 3 Julie Murray, head of coffee culture, Bewley's Julie Murray, Head of Coffee Culture, Bewley's Bewley's is Ireland's largest coffee Roastery, one of the largest in Ireland and Britain and the UK, supply upwards of 4,000 food service customers including hotels, restaurants, cafés, service stations, workplaces, etc. My coffee epiphany: When I was late teenager, exam times, a needs-basis When I was late teenager, exam times, a needs-basis Favourite way to drink coffee: a good cup of freshly ground, freshly brewed filter coffee a good cup of freshly ground, freshly brewed filter coffee How many coffees a day: Definitely two, maybe three; cut off point is generally by about 4pm. Cloud Picker co-founder Peter Sztal Peter Sztal, co-founder (with Frank Kavanagh) Cloud Picker, in 2013 One of Ireland's foremost specialty coffee roasters, Café, Pearse St, Dublin; Roastery and take away 'factory shop', Crumlin, Dublin; three franchised Cloud Picker cafes, Dublin airport. My coffee epiphany: Top of the mountain at a small coffee farm on the border of Myanmar and Thailand. Not the best cup of coffee but it made us think how coffee isn't just a commodity, it can change lives, create stories, make people happy. It's where the name Cloud Picker came from: we had to go through the clouds to see the coffee pickers. Top of the mountain at a small coffee farm on the border of Myanmar and Thailand. Not the best cup of coffee but it made us think how coffee isn't just a commodity, it can change lives, create stories, make people happy. It's where the name Cloud Picker came from: we had to go through the clouds to see the coffee pickers. Favourite way to drink coffee: Filter V60, all the way Filter V60, all the way How many coffees a day: between seven and 10. Tony Speight of West Cork Coffee Tony Speight, owner/operator, West Cork Coffee, founded in 2015 Single origin specialty coffee roastery selling to 50+ outlets/cafés/restaurants, creating individual bespoke blends for each outlet, including Michelin-starred Restaurant Chestnut and Michelin two-starred Dede at the Custom House. WCC Brew Bar, in Bandon. My coffee epiphany: in New York on a J1 Visa, and drinking French press coffee with opera cake in the Gingerbread House, in Cork, as a student — I thought I was living! in New York on a J1 Visa, and drinking French press coffee with opera cake in the Gingerbread House, in Cork, as a student — I thought I was living! Favourite way to drink coffee: V60 or Kalita, it's a flat bed filter brewer V60 or Kalita, it's a flat bed filter brewer How many coffees a day: I try to keep it below five if I can, between three and five, my last is usually around 3pm. Alan Cashman of Cortado Alan Cashman, owner/operator, Cortado, founded 2019 Two outlets: Marina, Cork, and coffee truck, in Ballinlough, Cork My coffee epiphany: working in Gibralter for a year in 1999, when I first started having coffee, from a small local roaster working in Gibralter for a year in 1999, when I first started having coffee, from a small local roaster Favourite way to drink coffee: Either a cortado or a V60 Either a cortado or a V60 How many coffees a day: About five, up to 6pm, 7pm
