Standart love coffee for its ability to foster interesting conversations, chance meetings, and rich experiences. Quarterly published and print only, they dedicate more than 130 pages of beautifully designed and carefully curated content to the beauty of specialty coffee. Sit back, slow down, and enjoy the beauty of the offline world.
Every issue of Standart is beautifully designed and the content carefully curated in order to bring you into a one of a kind experience. It should be meaningful, enriching, and inspiring; Standart Issue 15 does just that...
Standart issue 15 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops.
In the ‘Coffee’ chapter, Standart continues their series comparing coffee and tea - this time the processing methods of each, followed by an article asking what coffee can learn from the ritual of tea. They then head to the distant climes of Guatemala, a nation comprised of over 300 microclimates, in their origin profile. Finally, they round out the chapter with a long-form essay addressing the events that have led to the current ‘price crisis’.
The ‘People’ chapter is packed with stories from and about the people that make the industry go round, including an interview with world-renowned roasters Stephen Leighton and Joanna Alm, a New York-themed chronicle of life as a barista in the Big Apple, a beautifully traced reminiscence on life’s lessons so far by Tim Williams, and more.
In their ‘World’ chapter, Standart interview book historian Geri Della Rocca de Candal about his recent exhibition on the printing revolution of the 15th century. This is followed with a look at the strange relationship between coffee and stand-up comedy, and learn some jokes along the way. They then jet over to Paris for a stroll through the French capital’s political and cultural histories—all through the lens of coffee, and end it all with a story about solitude, creation, and coffee.
As ever, we’re excited to bring this curated selection of original writing, along with the usual feast of illustrations and photography, to your home and local café. Enjoy!
We have a limited number of issues 14, 13, 12, 11, 10, 9, 7, 6 and 5 still remaining for you to enjoy too...
Standart issue 14 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops.
Coffee. Whet your appetite with some hot, fresh, fragrant…tea! As part of a series comparing coffee and tea, Standart take a look at the distant climes where tea starts its journey. They then shift the focus back to coffee, with an origin trip to Tanzania, a milk experiment brought to you by the folks at Barista Hustle, and an essay reporting on the new alternative pricing tool that we hope will have a huge impact on how we sustainably price green coffee.
People. Chock-a-block with creative content, including an interview with World Brewers Cup champion Emi Fukahori, an essay on how to combine your work and your coffee addiction by Jenn Chen, a short story out of Brazil detailing a nightmarish day in the life of a professional coffee taster who loses his palate, and much more.
World. An interview with marketing guru and coffee geek Brian Gaffney; When Standart sat down with him in New York, they were fascinated by his thoughts on coffee, and they think you will be too. They follow that with a look at the importance of branding in specialty coffee, and how to make sure yours is on point. This issue then jets over to Moscow for a beautifully traced essay on the peculiar history of coffee in the Russian capital, and end it all with an article on late-night coffee cocktails.
Coffee. We confront, from two directions and perspectives, the questions of how we can ensure the survival of our industry in the face of climate change and supply chain vulnerabilities, before zooming in on the challenges faced by one particular producing country - Nicaragua. And for something a little lighter, Michelle Johnson runs a tasting experiment that will challenge the way you think about, and describe, taste.
People. Focusing, as per usual, on the people that make the coffee world go round, we take a deep look at Blue Bottle and it’s founder, James Freeman, in a long-form rumination on quality, scale, and the run of time. Eddie Twitchett of Round Hill Roastery joins us for a chat about roasting, Talking Heads, and Twin Peaks, and we turn to an ethnomusicologist to explore the relationship between coffee, music, and meaning.
World. We all know aeroplane coffee is bad. But why is it so bad? Surprisingly, there are some good reasons why, but also some not so good ones. But the question of bad coffee might simply be a question of taste. Philosopher’s have battled with this questions for centuries—we take a look through the guise of coffee. Finally, we take you all the way to Sydney, Australia, for our city profile just in time for the World AeroPress Championship!
Standart is all about asking the big questions and trying to find the answers over coffee, in this issue they invite you to join them and their talented host of writers and artists for a fresh batch of articles and stories.
In this issue, you're taken from the genome of coffee right to the very edges of the cosmos, with pit stops at the foundation of democracy, post-conflict Colombia, and the white sands of Hawaiian beaches.
The Coffee chapter looks at the future of sustainable coffee breeding, and what sustainability means for the supply chain. The origin profile takes us to Hawaii, and the good folks at Barista Hustle invite you to test out brewing coffee while stood on one foot (no, seriously, try it!).
The People chapter features an interview with Market Lane Coffee's Fleur Studd and, fittingly, an article about the successes of exceptional women in the coffee industry. Rounded out with a short story about interruptions during shift work and the first-known translation of a Brazilian poem about the intricacies of the coffee supply chain.
Finally, the World chapter takes you from a languid contemplation of the Athenian coffee and food scene to an exploration of the arts of tasseography and font design before delving into Colombia?s return to coffee after a lamentable detour into cocaine.
Inside Chapter: Coffee
'It's a risky if not foolish clash to stage within the pages of a coffee aficionados magazine. Even as I write this I can almost hear the readership majority affirming, there is no competition!
That's right, we went there. Coffee vs. Tea!
Inside Chapter: People
'Customers would immediately ask the same question to the nearest white male barista and get the same answer...If I took the order, they'll ask the barista serving them if I gave them the right order.'
She's a Lady is a harrowing, challenging, and absolutely necessary read that exposes the very real gendered divisions among female baristas working in American Specialty Coffee.
Inside Chapter: World
'One night, in a very new and very green cafe, a jungle grew from the oranges waiting to be juiced and the fashionably cut palm leaves...'
The coffee bedtime story you didn't know you've been wanting and waiting for. Trust us, it's a little bit of imaginative magic that will transport you far away to a place of surrealism.
Ending 2017 on a good note was a goal of ours, and we've done just that by publishing the 10th issue of Standart! Take a look at the diverse articles connecting people from all over the globe in our latest issue.
Inside Chapter: Coffee
"Aside from its unique ‘ flavour sensation’ gesha is remarkable because no one knows where it really came from. It’s the mystery of the coffee world."
We cover the criticism Brazilian coffee faces, examine Colombia's past, and investigate the mysterious origins of gesha.
Inside Chapter: People
"Good coffee isn’t going to rescue a mediocre operation."
David Donde, founder of Truth Coffee Roasters shares this and other philosophies in Meet Your Barista. We conclude the chapter by discussing activism and defining between direct and performative methods.
Inside Chapter: World
"The worst part about my job is that there's so much music and I can never listen to it all."
Coffee pairs well with so many things and music is one of them. In Meet Your Guest we interview Cheryl Waters, DJ for KEXP Seattle. From the American west coast, we take you to Tokyo where we share some of the best coffee this amazing city has to offer.
Chapter Coffee. Issue 9 begins with a simple question, "what even is a latte?" However, the answer is a bit more complex as we examine the growing trend of rainbow lattes, discuss the material coffee from an academic perspective, explore the region of Myanmar, and ponder the origins and meaning of ?specialty coffee?
Chapter People. After getting the chance to hang out with 2016 US Barista Champion Lem Butler at the London Coffee Festival, we knew we had to get a conversation down in print. A man that's had his mind picked about coffee competitions by everyone in the biz, we settled into talk on music, vibes, family, and what's next for Lem.
Chapter World. Aside from quality offerings and genuine hospitality, there are also more subtle factors that make up the appeal of a coffee shop. We talk architecture, color palettes, lighting, and seating with Lea Mičudová and Michal Mačuda of BONBON, a top-of-the-game architecture firm in the Czech Republic.
Erin Meister is a longtime coffee professional and journalist who just published her first book, New York City Coffee: A Caffeinated History. In Standart Issue 9, Erin invites you to join her as she shares NYC's longstanding obsession with consuming coffee in record breaking amounts.
This issue has content ranging from the oft-overlooked challenges faced along the supply chain, to a harrowing creative piece detailing breakfast and coffee with the parents, to the quirky phenomenon of people gathering, eating cake, and talking about death in caf?s all over the world.
Issue 7 takes you from Toronto's hip cafés and must-see sights, to Melbourne for a chat with Matt Perger about coffee, cooking, and finding the right shoe, to the coffee producing regions of Vietnam, all the way back in time to the Italy of the Industrial Revolution as it traces the development of espresso, aluminium, and transportation in our ever-shrinking modern world.
In the coffee chapter, issue 7 brings you a diverse array of pieces, with subjects ranging from the crucial and pressing, to the quirky and fascinating.
Issue 7 considers the fragility of our rapidly burgeoning industry and how to make sure we ensure its survival. It looks at how cultural sensitivity needs to be at the forefront when we deal with issues of gender at source.
As the featured country of origin, issue 7 marvels at the rise of Vietnam, a producer country ready to take on the domestic and international markets with vigour. And to round off the chapter, issue 7 explores the quirky and slightly macabre phenomenon taking place in cafés all over the world, where people get together, eat cake, and talk about death.
Sustainability is something that needs to be keep at the front of our minds in everything that we do; this issue delves into sustainability at the service end of the chain, looking at how baristas can get the most out of their careers. Matt Perger sits down for a chat about coffee, food, information sharing and networking in the digital age, and China's burgeoning coffee industry. Gwilym Davies finishes off his series on basic training with a skill central to the efficient running of a café, dialling in.
It's a testament to how global our industry is that every issue we seem to be stretching farther and farther around the world. Get in gear for a trip to Toronto, where issue 7 checks out some of the coolest places for coffee in the North. Once you've had your fix and consumed more maple syrup than anyone has a right to, swing over for a lazy pint in a London pub as issue 7 chats to the playwright behind a play set in a timeless coffee house.
Standart have included a creative piece that provides us a seat at a tense breakfast with the parents in ‘The Breakfast Place’. Finally, to wrap it all up, we take a look at the travelling cup we all love — how its rise was beckoned in the modernity — aluminium engineering, steam trains, aeroplanes, and a world made irrevocably smaller, never to be the same.
The issue opens with a meditation on the parallels between coffee cupping and the use of contact sheets in photography, before moving to a microscopy photo essay allowing you to explore caffeine from really, really close up. Next, we get some lessons on botanical nomenclature and clear coffee communication. Our country of origin profile covers Papua New Guinea.
We're pleased to present baristas from Toby's Estate and Phil & Sebastian for our 24/7 profiles this issue. This chapter also covers the fine art of manual brewing and getting yourself set up for home roasting. In Meet Your Barista, we sit down with independent barista and French barista champion Charlotte Malaval.
We return to the theme of art in this chapter, asking why art and coffee shops go so well together. Next, we take a peek at the inner workings of your espresso machine, then ponder the seeming futility of the quest for the perfect decaf soy latte. Issue sponsors Espresso Supply graciously allow us inside their headquarters for a conversation and tour, so don?t miss out!
Get to know Wellington, New Zealand, and the fascinating world of cups with Acme & Co.'s Jessica Godfrey before travelling to Brazil to chat with a coffee picker. If you?re reading this in a café, you'll be interested in taking a peek at our piece on overheard café conversations. Finally, join us for a conversation with Hanna Neuschwander of World Coffee Research.
In this issue, we profile the coffee scene of Mexico City in all of its sweetness before reflecting on the power of coffee to promote deeper local experiences as we travel. To conclude this issue, we take a look at the social power of coffee in South India.
In this chapter, Konrad Brits, the CEO of Falcon Coffees was writing about how lack of credit in coffee-producing countries has shaped supply chains in origin and inhibits sustainability. Just in time for the release of their film, Coffee Man, we speak with Jeff Hann and Roland Fravel about the visual and artistic side of coffee.
One of our favourite recurring columns is Barista 24/7, where we profile baristas around the world. This issue, follow along the work days of baristas in Sweden and Japan. In the second instalment of our series on basic barista skills, Gwilym Davies offers insights on the art of milk steaming and pouring. We also met Michael Phillips, Director of Training at Blue Bottle Coffee, talking about educational approaches and hospitality from Los Angeles to Tokyo, and the future of automation in coffee.
So now you?re hooked on espresso thanks to that great café that opened up down the street. But you can't quite make it in every day or you can't make it in three times a day and you're wondering just how to get your fix. If this sounds like you, it's time to consider the art of home espresso.
The coffee experience isn't anything without people to share it with, and that's why we love this chapter! It's a well-known trope that bartenders have half a novel under their belts, but the gentle art of cocktail-making can slake the creative propensities of many a germinating artist. Fyodor Kuzmichev certainly thinks so, and has seen fit to craft a delicately wrought description of his ventures into the endeavour, and subsequent Dantean exploration of the cocktail underworld.
Did you know that Standart is available in 49 countries (and counting)? The love of coffee is global, and our world chapter allows us to explore the drink in its many forms. In this issue, Tim Varney, co-founder of the World AeroPress Championship, walks us through the silly history and the exciting future of the coffee community's most delightful competition. Researcher at the University of Chicago takes us through the intellectual history of the coffee shop in Baghdad, and allows us to appreciate the rich history of coffee across geographical borders and expanses of time.
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