Abbenyi Wa Abbenyi Flagler College Portfolio

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05 RIGHT W

HALE FESTIVA

L 36

03 EXPRESSIVE SKIN 18

07 MESABA AIRLINES POSTERS 48

01 FLAGLER MEN’S SOCCER 4

11 MAKUCHI BOOK JACKETS 74

12 ABBENYI DESIGN 82

10 NOTES ON GRAPHIC DESIGN AND VISUAL COMMUNICATION 68

09 SPROUT RECYCLING 60

04 ONE JUICE 26

06 EXP CON 42

02 NIMBUS FABRIC 12

08 LEADING TYPEFACE 54

05 RIGHT W

HALE FESTIVA

L 36

03 EXPRESSIVE SKIN 18

07 MESABA AIRLINES POSTERS 48

01 FLAGLER MEN’S SOCCER 4

11 MAKUCHI BOOK JACKETS 74

12 ABBENYI DESIGN 82

10 NOTES ON GRAPHIC DESIGN AND VISUAL COMMUNICATION 68

09 SPROUT RECYCLING 60

04 ONE JUICE 26

06 EXP CON 42

02 NIMBUS FABRIC 12

08 LEADING TYPEFACE 54

Flagler College recently began a series of massive improvements to its athletics programs. The Men’s Soccer Program is receiving its first

locker room and athletics facility. A new look was needed to help the college give a face to all the change going on behind the scenes.

The identity created represents the school’s mascot, St. George the Lion and captures the spirit of the soccer team. They play an aggressive robust style of soccer and are considered a dominant force in their conference. The design makes the opponents well aware of the team’s presence.

SO

LU

TIO

N

PRO

BLE

M

FLAGLERMEN’S

SOCCERBRANDING

4

5

LOGO

6

BALL

7

STREET SIGN

8

SCHEDULE POSTER

9

JERSEY

HOME

10

AWAY

11

NIMBUSPATTERN

COMPANY

Nimbus Pattern Company creates very colorful patterns that can seem too loud or a bit off putting to the average interior decorator.

They needed a catalog that would convince buyers just how well these patterns would set them apart from the competition.

The solution was to use modern, fashionable home settings and make them look inviting when decorated with Nimbus patterns. Luxurious photographs taken by Room and Board (one of the most prominent furniture companies in the nation) were modified and as to how they would look if the settings had been decorated with Nimbus patterns.

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PRO

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PUBLICATION

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17

EXPRESSIVE SKIN

PACKAGINGTYPOGRAPHY

People love to show off their iPhones. It’s an extension of who they are. They’re constantly searching for the best way to

make their phone unique and say something significant about themselves.

What better way to expressive yourself through your phone than to have it literally say something with words. Typographic illustrations were used to create iPhone skins that are uniquely tailored to a person’s interests whether it’s coffee, text messaging or music.

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18

Cinna

mon

Dol

ce L

atte

esp

r es s

o w

i th

s te a

me d

mi l k

an d c

i nn a m o n d o l c e f l a v o r e d s y r u p . To p p e d w i t h

Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cr

ea

m a

nd

cin

na

mo

n d

olc

e to

pp

ing.Cafe Am

ericano - 1 part espresso and 3 parts hot water.

The d

elicate dollop of whipped cream softens the rich and caramelly espresso flavors so exquisitely, you may choose to forego adding sugar altogether. W

elcome to the club, espresso lover.

Potions lessons took place in one of the large dungeons. Thursday afternoon’s lesson proceeded in the usual way. Twenty cauldrons stood steaming between the wooden desks, on which stood brass scales and jars of ingredients. Snape prowled through the fumes, making waspish remarks about

Snape’s favorite student, kept flicking puffer-fish eyes at Ron a

nd

Ha

rr

y,

Snape’s favorite student, kept flicking puffe

r-fish

that if they retaliated they would get detention faster than you could say “Unfair.” Harry’s Swelling Solution was far too

Cinna

mon D

olce L

atte

espr

esso

with st

eamed milk and dolce flavored

Caram

el Macc

hiato F

reshly ste

amed milk with vanilla-flavored syrup, marked with espresso

pr

ow

le

d t

hr

ou

g h t h e f u m e s , m a k i n g waspish remarks about the Gryffindors’ work while the Slytherins sniggered appreciatively. Draco Malfoy, who was Snape’s favorite student, kept flicking puffer-fish

an

d

fi

ni

sh

ed

w

it

h c

ar

am

el s a u c e . C i n n a m o n D o l c e L a t t e e s p r e s s o w i t h s t e a m e d milk and cinnamon dolce flavored syrup. Topped with sweetened whipped cream and cinnamon dolce topping.Cafe Americano - 1 part espresso

Espr

esso

Con

Pan

na E

spre

s so to

pped w i th wh ippe d

Espres

so M

acchi

atoEspresso topped with steamed milk foam.

Cappu

ccino

Espress

o with

steamed milk

to

pp

ed

w

it

h

a de

ep

lay

er of foam.

Cinnamon Dolce Latte espresso with steamed milk and cinnamon dolce flavored syr up. cream

Deflating Draft – when I find out who did this –” Harry tried not to laugh as he watched Malfoy hurry

forw

ard,

his

hea

d d

ro

pp

in

g

wi

th

t

he

we

i gh

t o

f a

no

s e

Cinnamon Dolce Latte espresso with steam

ed milk

and c

inna

mon

d

ol

ce

f

la

vo

re

d

strong coffee with just foam Cafe m

ocha,

chocola

te s

team

ed i

nto

mil

k w

i th

s

tr

on

g c

of

fe

e C

af e

Hermione caught Harry’s eye and nodded. Harry ducked swiftly down behind his ca

ul

dr

o

n,

p

ul

le

d

on

e

of

one of Fred’s Filibuster fireworks out of his pocket, and gave it a quick prod with his wand. The firework began to fizz and sputter. Knowing h

e

ha

d

on

ly

se

co

nd

s,

Caffè

Latte

double shot cinnamon espresso i c e d p e p p e r m i n t w h i t e c h o c o l a t e m

o c h a flavo

red sy

rup.

Topp

ed w

i th

sw

ee

te

ne

d w

hip

pe

d c

re

am

an

d nutm

eg.

Potions lessons took place in one of the large dungeon

s. Thu

rsday

afte

rnoo

n’s le

sson p

roceed

ed in the usual way. Twenty

Gingerbread Latte Espresso with steamed milk and gingerbread flavored syrup.

G i n g e r b r e a d L

at t e

Es

pr

es

so

with

steamed milk and gingerbread flavored syrup.

Cafe

Amer

icano

- 1 part e

spress

o and

3 parts

hot w

ater

.

Ligh

t Cinn

am on roast , ha l f c i ty , New

Ligh

t Cin

namon roast , half c it y , N e

w E

ngla

nd A

f ter

sev

eral

minute s t h

e bea

n s “

pop”

or "crack" and visibly expa n d i n s i z e .

Thi

s st

age

is c

alle

d f i

rst c

rack

. American mass- marke t roas ters typ ica lly s to p h e r e . F r e n c h

Ligh

t Cinn

amon roast , hal f c i ty, Ne w E n g l a n d A f t e r several minute s the beans “pop” or "crack" and v isibly exp a n d i n s ize. This stage is ca lle d f i r s t c r a c k. Ame ri ca n mass-m arket roasters typ ical ly s top here.French Double Roast Afte r a few more mi nute s or so the bea ns begin to smoke. The bean sugars begin to carbon ize . C innamon Dol ce Latte espresso with A smooth, balanced

Light

Cinnamon roast , half city, New England Af t er sev eral m inu te s t h e be ans “p op” o r "crac k" an d v is ibly e x p an d i n s i ze . Th i s

L ight C in namon roas t, ha lf ci ty , Ne w England Afte r se veral minutes the

Light Cinnamon roast, half city, New England After several minutes the

Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expa

nd in size. This sta

ge is called fir

st crack. American mass-market roast

ers typicall

y sto

p

Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American m

ass-market

roasters t

ypically

stop her

e.Fren

ch Doub

le Roast

After a few more minutes or so

Light Cin

nam

on roast, half city, Ne

w Engla

nd After several minutes the beans “pop” or "crack" and visibly expand

in size. This sta

ge is called f

irst crack.

American m

ass-market roasters typically stop he

re.Fren

ch Do

uble R

oast A

fter a few

Ligh

t Cin

nam

on ro

ast, half ci t y , N e w E n g l a nd A

fter

sev

eral

min

utes

the b

eans “pop” or "cra ck" and vi sib ly e xpand in s ize . This s tage is c a l le d f irst c ra c k. A m eri c a n m a s s -market roasters typ ical ly stop here .French Double Roast Af ter a f ew m

o re m

inutes or so the beans begin t o smo ke . Th e b ea n sugars begin t o c arboni ze .

Cin

nam

on D

olce

Lat

te e

spre

sso w

ith A smooth,

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t Cin

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utes

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nam

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eral

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L ight Cinnamon roast , hal f c ity, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here.French Double Roast After a few more minutes or so the beans begin to smoke. The bean sugars begin t o carbonize.

Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called fi r s t crack. Am

eri can

Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called fi r s t crack. Am

eri can

L ig ht Cin namon ro ast , ha l f c i ty , New England A f t e r s e v e ra l minutes the b ea n s

L ig ht Cin namon ro ast , ha l f c i ty , New England A f t e r s e v e ra l minutes the b ea n s

L ig ht C in nam on ro ast, ha l f c it y , New Englan d A f t e r s e v e ra l minutes th e be a n s

L ig ht C in nam on ro as t, ha l f c it y , New England A f t e r s e v e r a l minutes t he b e a n s

L ig ht C in nam on ro as t, ha l f c it y , New England A f t e r s e v e r a l minutes t he b e a n s

L ig ht C in nam on r oas t, ha l f c ity , New England A f t e r s e v e ral minutes t h e L ight C in namo n roast , ha l f ci ty, Ne w Engla nd After

L ight C in namo n roast , ha l f ci ty, Ne w Engla nd After

L ight C in namo n roast , ha l f ci ty, Ne w Engla nd After L ig ht C inn am on roast, half city, New

L ig ht C inn am on roast, half city, New L ig ht C inn am on roast, half city, New L ight C innam on roast , h al f c i ty , Ne w E nglan d Af te r se ve ral mi nu tes t he bean s “ pop” or "c r ack" an d v i s i bl y e x pa nd in si ze . This st age is ca ll ed f i rs t cr ack. American m as s-m a rket roaster s typical ly s top here .French D ouble Roas t A f ter a fe w m ore mi n utes or so th e b ea ns be g in t o smoke . Th e b

e an

suga

rs b

e gin

to

L igh

t Cinnamon roast , ha lf c i ty , New England Af ter se ve r a l m i n u t e s the beans “pop” or "crack" an d v isi bly expa nd in s ize . Th is sta ge is cal led f ir s t c r a c k . A merican mas s-m arke t ro asters typ i c al ly s t o p here .French Double Roast Af ter a few more minute s o r so the be an s be gin to smo ke . The be an s ugars beg in t o ca rbon iz

e . C

i nn a

mon

Dol

ce

L ight C innamon r oast , h a l f c i t y , N e w E ng land After se veral m inutes the be ans “pop” or "c rack" a nd v is ib l y e xpa nd in s ize . Th is s ta ge is ca lled f irst crack. Ame ri can ma s s-m arke t roasters typica l ly s top



L i g h t C i nnamon r oast , ha l f ci ty , New England After se vera l mi n utes th e be an s “p o p” or "cr a ck" and v i s i bly expand in si ze. Th is stage is cal led f i rs t cr ac k. Ame ri can ma ss -m a rke t





L i gh t C in na mo n r oast , h a l f c i t y, N ew En g land Af ter se vera l minutes th e bean s “p op” o r "c rack" a nd v isi b ly ex pa n d in s i z e .






L i ght C i nna m o n r o a st, ha lf

city, N

ew England After se veral m inu te s th e bea ns “p op” or "cr ac k" a n d v i sibly

expand in

s ize . This

Ligh

t C

innamon roast , ha lf c ity , Ne w E ng l and A fte r se v era l minute s t he bea ns “po p” or " crack" and v i si bly expand in s ize . T

hi s stage is cal le

d f irst

Ligh

t C

innamon roast , ha lf c it y , New En gl an d A fter s e vera l mi nute s th e beans “p o p” or " c rack" and v is ibly e xpand in s ize. T

his stage is

cal led fi

rst

Ligh

t C

innamon roast , ha lf c ity , N ew Eng lan d A f te r se veral mi nu tes the be a n s “pop” or "c ra ck" a nd v isi bly expand in s ize

. This sta

ge is calle

d first

Ligh

t C


. This sta

ge is calle

d first

Ligh

t C


. This sta

ge is calle

d first

L ight C in namon roa st , ha l f c ity, New Engl and After severa l minutes the bean s “ p o p” o r " c r a ck" a nd vis ib ly expand in size. Thi s s ta ge i s c a l l e d f i rs t c ra ck . American mas s-marke t r oasters typical l y st o p h er e .French Double Roast A

f ter a few m

ore m

inut

es or s

o the beans beg i n t o

Lig h

t Cin

namon

roast, ha l f c i t y , New England After several Lig

ht C

inn a

mon roast, hal f c it y , Ne w England After

Ligh t

Cin

namon roast, ha lf c i t y, New England

Light Cinnamon roas

t , hal f city , N

ew England A

fter several minutes the beans “pop” or "crack" and visibly expand in Light Cinnamon r

o as t , h

a lf ci ty, N

ew England Af te

r several minutes the beans “pop” or "crack" and visibly expand in Light Cinnamon

roa s

t ,

ha lf c it y, New E

ngland A

f ter several minutes the beans “pop” or "crac k" and visibly expand in Li

ght C

innamon r oas t , h al f c i t y, N ew E ngla nd Af ter se vera l minutes the beans “pop” or "crack" and v is ibl y expand i n size . This st a ge is

Ligh

t Cinnamon ro as t , h al f c it y, N ew E ngla nd A fter se ver al m inu te s th e b eans “po p” or "cra ck" an d v isi bl y ex p and i n s ize. Th is st age i s ca lled f irst crack . Amer ica n m as s-m arket roasters ty pic ally stop h er e .Frenc h Double Roast Af ter a fe w more minutes or so the b ean s beg in t o

L ight C in n a m o n r o a s t , half city , New England After se veral minutes the beans “ p o p ” or

"crac k" and vis i b ly expa nd in s ize . Thi s s t a ge

Ligh

t Cin

namon

roas

t, ha

l f c it

y, New

England Afte

r se veral minute s the beans “p op” o r " cr ack" and v is ib ly e xpand i n

s iz e

. Thi

s st

age

L ight C innam on roast , ha lf ci ty,

Li ght Ci nnamon roa st , ha lf city,

Light C in namon ro ast , half c ity ,

Light C in namon ro ast ,

Light C in namon ro ast ,

L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minute s the beans “ po p” or "crack" and v is ibly expand in si ze . T

h i s s t

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L ight C innamon r oast , ha lf c ity , New En glan d Af ter sev er a l minutes the beans “pop” or "crack" and v is ib ly e xpand in s i ze . T

h is

s ta g

e is

ca l

l ed

firs

t cr

ack.

L ight C i nnamo n ro ast , half c it y, New Engla nd Aft er se veral minutes the bean s “ p o p” o r L ight C i nnamo n ro ast , half c it y, New Engla nd Aft er se veral minutes the bean s “ p o p” o r L ight C inn amo n roast , half cit y , New England After several min ute s th e be an s “ po p” o r L ig ht C inna mon r oas t , h al f c it y , N ew England Af ter se ver a l m i n ut e s L ig ht C innamon roast , hal f c ity, New England Af te r se v e ra l Lig ht Cinnamon ro ast , half city , N e w

Light Cinnamon roast, half city, New England After several minutes the beans “pop” or

Lig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled

L ig ht C i nn am on roas t, h alf c ity , N ew E ngl and After se ve ra l m inute s the b eans “pop” or "crack" and vi s i bly ex pand in si ze . Thi s stage i s ca lled






L ight Ci nnam on r oas t , hal f c ity , New E ng la nd Af ter se v era l mi nu te s t he bea ns “pop” or " crac k" a nd v i s ib ly e x pa nd i n s ize . This stage

L i ght Cin nam o n roast , h al f c it y, New Eng land Af ter se ve ral minutes t he beans “po p” or

L i ght Cin nam o n roast , h al f c it y, New Eng land Af ter se ve ral minutes t he beans “po p” or

L igh t Ci nnamon roast , ha l f c ity , New Engla nd After se veral minutes the

L ig ht Cinna mon roast, h alf c i ty , New E ngland After se ver a l m inutes

L ig ht Ci nnamo n r oa st , hal f c ity, Ne w En gla nd After sev eral



Li ght C innam on roa st, ha l f cit y , New E ng la nd Afte r se v era l minu tes the beans “pop” or "crac k" and vi si bl y expand i n size. This st age is cal led f ir st cr ack . A m er ic a n m a s s - m ar ke t roaster s typi cal ly s top h ere .Fren ch Dou b l e Roas t Af ter a f ew m

ore minutes or so the bea ns be gin to s m o ke . T h e b ean su gar s beg in to ca rboni ze . C

inna

mon D

olce L

atte

L i g ht Cin namon r oa s t, h al f c i ty, New England A f ter se veral m inute s the b ean s “pop” o r " crack" a nd visi b ly expand in s ize . This s tage is c a l led f i rs t cr ack . A m e ri c a n m a s s-market roaster s typ ically s top her e .Fren ch D o u b le Roas t Af ter a few m

ore minutes or so the beans be gin to s m o k e. The b ea n s ugars begin to carbon ize . C

innamon

Dolc

e L

atte

L ig ht Cinn amon roa st , ha l f c it y , New E ngl and Af ter se veral mi nutes the b eans “p op” o r "c r ac k" and vis ib ly expand in s ize . Th is sta ge is ca l l ed fi r s t c r ac k . A m e r ic a n ma ss-marke t r oasters ty pica l ly stop here.Fr en c h D ouble Roast Af ter a fe

w more minutes or so the be an s b eg i n t o sm oke . The bean sugars beg in to

carbonize

. Ci n

namon D

olce Latte

L ig ht Cinn amon roa st , ha l f c ity , New Eng land A fter several minut es the bea ns “pop” o r "cr a c k" and vis ib ly ex pand in si ze . This stage i s c a l l e d f i r s t cr a c k . A m e ri c an mas s-m arket ro aster s typical l y s top h ere.Fre n c h D oub le Roast Af ter a fe

w more minute s or so the beans b e g i n t o sm o ke . Th e bea n s ugars beg i n to carbonize

. Cin

namon D

olce Latte

L ight C inna m on roas t , hal f c ity , Ne w E ngla nd After se veral mi nu tes t he be ans “pop” or "crac k" and v isib ly e xp and in size . Th is stage is ca l l ed f i rs t c r a c k . A m e r ican mas s- marke t r oasters typ ica lly stop here . Fr e nc h Doub le Roast After a fe

w m

ore minutes or so th e b ean s b e g i n to s mok e . The bean sugars beg in to c arb

oni ze

. Cin

namon Dolce

L ig ht C i nnam on r oa st , h al f c it y , Ne w En gl a nd Af te r se ve ral m inute s the bea n s “po p” or "crack" a nd v isibly expand in s ize . This stage is c a ll e d f i r s t c ra c k . A m er ic an m ass- marke t roasters typ ical ly s top h e re .Fr ench Double Roa st After a fe

w more minu te s or so t he b e a n s be gi n to s moke . The bean sugars begin to ca

rbon

ize. C

innamon

Light C innamon roa st , h a l f c i ty , N e w En gl and A f te r se v era l min u te s th

e bea

ns “pop”

or "cr

ack" and

Light C innamon roa st , h a l f c i ty , N e w En gl and A f te r se v era l min u te s th

e bea

ns “pop”

or "cr

ack" and

L ight C innamon roast , h a lf c i ty , Ne w E ng la nd A fter se v er a l min ut e s th

e bea

ns “po

p” or "

crack

" and v is ib ly


e bea

ns “po

p” or "

crack

" and v is ib ly


e bea

ns “po

p” or "

crack

" and v is ib ly

Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack"







Light Cinnamon roast, h

alf city, New England A

fter severa

l L ight C innam on r oast , ha lf c it y , N e w E n g la

nd A

fter

sev

eral

min

ute s

the

bean

s “po

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L ight C innam on r oast , ha lf c it y , N e w E n g land

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L igh t C i nn amon ro as t , hal f c it y, New Englan d A fter several min ute s the beans “pop” or "crack" and v is ibl y expand i n s ize . Th is st age i s cal led f ir st c ra ck . A mer ican ma ss-ma rke t r oas ters L igh t C i nn amon ro as t , hal f c it y, New Englan d A fter several min ute s the beans “pop” or "crack" and v is ibl y expand i n s ize . Th is st age i s cal led f ir st c ra ck . A mer ican ma ss-ma rke t r oas ters L igh t C i nn amon ro as t , hal f c it y, New Englan d A fter several min ute s the beans “pop” or "crack" and v is ibl y expand i n s ize . Th is st age i s cal led f ir st c ra ck . A mer ican ma ss-ma rke t r oas ters

L igh t C i nnam on roast , hal f c ity, New Eng land After se veral m inutes th e b eans “p op” or "c rack" and v i s ib l y exp an d in s ize . Thi s s tag e is ca l l ed

L igh t C i nnam on roast , hal f c ity, New Eng land After se veral m inutes th e b eans “p op” or "c rack" and v i s ib l y exp an d in s ize . Thi s s tag e is ca l l ed

L ight C i nnamo n roast , ha lf c i t y, New Eng land After se ver al minute s t he bean s “p op” o r "crac k" a nd

L i ght C innamon roa st , ha l f c i t y, New England After se ver al minute s the b ean s “p op” or "crac k" a nd

L ight C i nnamon r oas t, h al f c i ty , New England After se veral m inut es the be an s “ p op” o r "crac k" a nd

L ight C i nnamon roa st , ha lf c i t y , New Engla nd After se vera l mi nut es the be an s “ p op” or "cr ack" an d

L i ght C inn amo n roa s t , ha lf c i t y, New England After se ve ra l minut es the be an s “p o p” or "cr a ck" a nd

L igh t Ci nn amon r oas t , h al f ci t y, New Engla nd Afte r sev er a l mi nut es t he b e an s “p o p” o r "cr ack" a nd

L igh t Ci nn amon r oas t , h al f ci ty , New Engla nd Afte r sev er a l mi nut es t he b e an s “p o p” o r "cr a ck" a nd

Ligh

t Ci nnamon roa st , ha lf c ity , New En gland After se vera l minutes the beans “pop” or "crack" and v is ib ly e xpa nd i n s ize . Th is stage is cal le d first cra ck. A me ric an m a s s - m arke t roasters

Ligh


Ligh


Ligh


Ligh


Ligh

t Cinnamon r oa st, ha lf c ity , New E ngland After sever al minutes the bean s “pop” o r "crack" and vi sib ly exp and i n s i ze . This stage i s call ed fir st cr ack. A me ric a n m a s s - m arke t

Ligh


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L ight C innamo n ro ast , h al f c i ty , New England After se veral

L ight C innamon roast , hal f c i ty , New England Af ter se veral

L i gh t C innamon roast , hal f c i ty , N ew En gland A fter se vera l

L ight C in namon roa st , hal f ci t y, N ew Eng land Af ter se veral

L ight C innamon r oast , half c ity, New Eng land After several

L ight C innamon r oast , half c ity, New Eng land After several

L i gh t C inn a mo n r o ast, ha lf c i ty , Ne w En gla nd Af ter s e ve ral minute s the beans “pop” or "crack" and v isibly expa nd in size . Thi s stage i s c a l l e d f i r s t cr ack . A meri can ma s s-market roa ster s t yp ic al l y s to p L ight C in namon roast , ha l f ci t y , N ew Eng la nd A fte r se v er al m i nut es th e beans “p o p” or " crack" and vis ibly expan d in s ize . Thi s stag e is cal le d f i r st c r ac k . Americ an m ass-m arket r oasters typ ica lly stop L ight Cin namon r oas t , hal f c i ty, Ne w En glan d Af te r se vera l m in utes t he b eans “pop” or "c rack" and vis ibly e xpa nd i n s ize . Thi s s t age is ca l l e d f i rs t cr ack. Amer ic an ma ss-m ar ket roas ters typ ica l ly

L ight C i nna mo n r o ast , hal f c ity , Ne w E ng la nd A f te r se ver al minute s the beans “po p” or "crack" an d vis ib ly expand i n s ize . Th is sta ge i s c a l l ed f i rst crac k. Am eric an mas s-mar ke t r oaste rs L ig ht C innam on r oa st , hal f c ity , N ew En gland Afte r se veral mi nute s t he beans “pop” or " cr ack" and vi si bly e xpand in s ize . Thi s st a ge i s c a l l e d f ir st crack. Am eri ca n mas s-market r oasters L igh t C in na mon roast , h alf c it y, N ew En gla nd Af ter se ver al mi nu tes th e be an s “pop” or " cr ack" and v isi bly exp an d in s ize . Th is s ta ge i s c al l e d f i rst cr ack. Ameri ca n mas s-market roasters typica l ly L i g ht C inn amon ro ast , hal f c ity, New E ngla nd A f te r se v eral mi nute s the be an s “pop” or "c rack" and v is ib ly expand i n s ize . Th is

L ig h t C i nn am o n

Light Ci nnamon roast, hal f c ity , Ne w En gl and Af ter L ig ht C in namon r oast , hal f ci ty , New England Af ter se veral

L igh t Ci nnam on r oas t , h al f c ity , New Eng l a nd After s evera l minutes th

e beans “pop” or "crack"

L igh t Ci nnam on r oas t , h al f c ity , New Eng l a nd After s evera l minutes th

e beans “pop” or "crack"

L igh t Cinnamon roast , ha lf city , New England After several



L ight C innamon roast, half ci ty, New England After




Ligh

t C innamon roast , hal f c i t y, New Engl and After se v er a l m inu te s t h e b ean s “ p op” o r "c ra ck" a nd v i s i b l y e xpand in size . Th is stage

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L ig ht C i n namon roast , hal f c ity, New En g la nd A f ter se vera l minu tes the beans “pop” or "crack" and v is ib

ly expand in

size. This stage is

L ig ht C i n namon roast , hal f c ity, New En g la nd A f ter se vera l minu tes the beans “pop” or "crack" and v is ib

ly expand in

size. This stage is

L ig ht C in namon roa st, ha lf c ity , New E n g l and Af ter se vera l minutes the beans “pop” or " crack

" and vis ibly expand in si ze . This

L ig ht C in namon roa st, ha lf c ity , New E n g l and Af ter se vera l minutes the beans “pop” or " crack

" and vis ibly expand in si ze . This

L i g ht C innamon roa st , hal f c i ty , N ew E n gla nd After se veral minutes the beans “pop” o r "

crack

" and v isi bl y expand in

size .

L i g ht C innamon roa st , hal f c i ty , N ew E n gla nd After se veral minutes the beans “pop” o r "

crack

" and v isi bl y expand in

size .

Light Cinnamon roast, half city, New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters typically stop here.French

Light Cinnamon roast , ha l f c ity , New England After several minutes the beans “pop” or "crack" and visibly expand in size. This stage is called first crack. American mass-market roasters

Lig ht Cinnamon roast , hal f ci ty , New Eng land Af ter several minutes the beans “pop” or "c rack" and vis ib ly expand in size. This stage i s cal led f irst crack . American mass-m

arket roaster s typical ly stop he r e .French Double Roast Af ter a few more m

inutes or so the beans begin to smoke. The bean sugars begin to carbonize. Cinnam

on Dolce Latte espresso with A smooth, balanced brew from a specialty blend of decaffeinated coffees.milk and cinnamon dolce flavored syrup. Topped with

L ig ht Cinnamon roast , hal f ci ty , New Eng land Af ter several minutes the beans “pop” or "c rack" and vis ibly expand in size. This stage i s cal led f irst crack . American mass-m












Ligh

t Cinn amon roast , half c i ty , New England After several minutes the beans “pop” or "crack" and v is ibly e xpand in s ize. Th is stage i s call ed first crack. American m

ass-market roasters typica lly stop here.French

Ligh


as s-market roasters typica lly stop here.French

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Ligh


as s-market roasters typica lly stop here.French

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L

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L i g h t Cin

namon

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inutes the beans “pop” or "crack" and visibly expand in size. This stage is called

Li ght Cinn amon roast , hal f city, New En glan d Afte r s everal minutes the beans “pop” or "crack" and visibly

Li ght Cinnamon roa st , hal f c ity, New E ngla nd Afte r s everal minutes the beans “pop” or "crack" and visibly

Light Cinnamon roas t, ha lf ci ty, New E ng lan d Af ter s everal minutes the beans “pop” or "crack" and visibly

Light Cinnamon roast , half city, New Engl and Af ter s everal minutes the beans “pop” or "crack" and visibly

Lig ht C inna mon roa st , hal f ci ty, New E ng la nd Af ter s everal minutes the beans “pop” or "crack" and visibly

Lig ht Ci nna mon roa st, h al f ci ty , New E ng la nd Af ter several minutes the beans “pop” or "crack" and visibly

L ight C innamon ro ast , ha lf c i ty , N ew Eng land Af ter se vera l minut e s t h e be a

ns “

pop”

L ight C innamon ro ast , ha lf c i ty , N ew Eng land Af ter se vera l minut e s t h e be a

ns “

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L ight Cinnamon roast, half ci ty, New Engla nd Af te r severa l m

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any variatio

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any variatio

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Jazz guitar playing styles include

rhythm guitar-style play rhythm guitar-style "comping" (accompanying) with jazz

also called a tremolo

also called a tremolo arm or vibrato arm

hawaiian guitar

finger pickscalled the ukulele

provide a sharper sound

a type of plectrum mainly used for banjo and bluegrass

a type of plectrum mainly used for banjo and bluegrass a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed

a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal

a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal or

a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal or

a type of plectrum mainly used for banjo and bluegrass music Most fingerpicks are composed of metal or plastic.

pedalboardvibrato tremolo legatof major barre chord

air guitar band

necks of glass bottles

harmonicsdouble neckstratocasterreverb

slide guitar

bottleneck

fingerpick

pedal steel guitar

ukulele

whammy bar

slide is slide is slide is slide is placed upon

slide is placed upon





slide is placed upon the








slide is placed upon the string



















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ONEJUICE

PACKAGINGILLUSTRATION

Many natural food products specify grades of natural quality with phrases like concentrate or not from concentrate. One Juice is a

new brand that aims to capture the organic buyer who doesn’t mind paying that extra dollar for guaranteed quality.

Given the slogan “Only one ingredient. Fruit”the best approach at standing out from other natural juice brands was to showcase the fruit in One Juice differently from the competition. Original illustrations and strong colors were used to make the bottles stand out and help buyers easily identify the flavors.

SO

LU

TIO

N

PRO

BLE

M

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only one ingredient. fruit.

JUICE

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RIGHTWHALE

FESTIVAL

The first annual Right Whale Festival on the North Florida coast is designed to celebrate right whale calving season as well as educate

the public on the plight of the active right whale population in the area. An Identity was needed to get the public excited and

ensure good attendance.

A logo reminiscent of festive symbols like swirls and confetti was created to communicate the fun filled affair the organizers had in mind. A buoyant illustration was used to bring this same message to the event poster.

SO

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BRANDING

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Celebrate the return of right whales to the florida coast.

AT THE PIER IN ST. AUGUSTINEAUG 20, 21, 22

fun for the whole family

food, games

concerts

whale watch

ing

b each clean

up37

PANTONE DS 216-1 CPANTONE DS 18-6 C PANTONE DS 22-1 C

PANTONE DS Process Black CPANTONE DS 325-4 CPANTONE DS 325-7 C

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EXPCONGUIDEBOOK

EXP Con would like to position itself as the premier anime convention in North Florida. To set itself apart it need a logo and a convention guide

to let convention go-ers know even though they were at a smaller event they were still getting the full anime convention experience.

Using the very dynamic and colorful design styles of Japanese anime and video game publications the EXP Con logo and convention guide gets fans excited about the event they’re attending. It’s the first thing handed to guests as they enter the convention center and appropriately sets the tone.

SO

LU

TIO

N

PRO

BLE

M

PUBLICATION

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MESABAAIRLINESPOSTERS

As a subsidiary of Delta Air Lines, Mesaba Airlines operates from more obscure locations large Delta planes can’t reach. Mesaba needed a way to

inform less frequent passengers that no matter how obscure the location, air travel is available to them.

Posters with original illustrations would be placed throughout smaller municipal airports to tell passengers about the many unique locations Mesaba flies to. Entertaining visual puns catch the viewers attention and remain with them long after they have left the airport.

SO

LU

TIO

N

PRO

BLE

M

ILLUSTRATION

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House Industries was looking for a way to expand their large stylistic font library into a new category, pixel fonts. A unique design was needed to

show the same House Industries quality and sense of humor.

Pixel fonts tend to be very angular and geared toward technology. Leading brings elegance to this rigid realm with a swash serif design. The accompanying booklet shows buyer the amount of painstak-ing detail that goes into the creation of House Industries fonts and reinforces the quality of the design

SO

LU

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N

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LEADINGTYPEFACE

TYPOGRAPHY

PUBLICATION

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PARISRECYCLING

GUIDE

The St. John’s County Solid Waste Department’s popular youth program Sprout Recycling teamed up with Eco Emballages, the largest recycling

company in France for a recycling ambassadors summer program in Paris for Florida youths. They needed a guide book participants

would be excited about reading.

Paris is famous for fashion. The guide book was designed to be as colorful as the city itself. Using very dynamic text and a large range of colors from the Pantone Fall 2010 Fashion Color Libraries a guide book was created that would be a feast for young eyes. Something they would read often and cherish as a memento of their trip.

SO

LU

TIO

N

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PUBLICATION

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NOTES ONDESIGNREVAMP

Gregg Berryman’s notes on graphic design is high on theory but low on actual application. A revamp was needed to make the book’s design as interesting as the information in it.

A design with a strong sense of grid and the primary printing col-ors, CMYK, were used to make the look of the book convey basic design principles. Thus the 1930s German industrial font DIN is prominently used.

PUBLICATION

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MAKUCHIBOOK

JACKETS

Makuchi, an author from Cameroon in West Africa , recently had both of her fiction books enter their second printing. Due to

increased demand they were now available in hard back for the first time and new jacket designs were needed.

Makuchi’s books center heavily on her homeland. Elegant photos of the places featured in her short stories are used on the cover to remind the reader of where they are going when they read her stories. A kente cloth design is also used to give the jacket a uniquely West African feel.

PACKAGING

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ABBENYIDESIGN

How can an over analytical design philosophy be conveyed in a designers personal identity?

A fragmented figure that adds to a whole shows the designer quality of being able to take many concepts and communicate them through one unified visual message. The muted colors match the designer’s soft spoken and stoic demeanor.

BRANDING

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A B B E N Y I D E S I G N

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Be culturally literate, because if you don't have any understanding of the

world you live in and the culture you live in, you're not going to express

anything to anybody else.

– Paula Scher‘‘‘‘

Documents

Abbenyi Wa Abbenyi Flagler College Portfolio