Trust the ritual, calm your thoughts
and let the water boil. Sit back, slow down
and enjoy the beauty of the offline world,
at least for a little while.
Quarterly published print magazine about the beauty of specialty coffee.
Features in issue 6 include...
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.
We also have copies of issue 5 available, features include...
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 Angles 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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