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Starts with Standart 42 and Imbachi Reserve Coffee from Doubleshot Roasters
Your quarterly coffee companion
Standart is an independent magazine about coffee, people, and the culture that surrounds it. Published in English and Japanese, it comes with specialty coffee, and stories from some of the best coffee minds on the planet.
On the menu
Reading Standart should be like visiting your favourite café and striking up a chance conversation. We created Standart—an independent print magazine about coffee—as an antidote to the anxiety of the modern age.
Magazine
A quarterly print magazine about coffee, and the people and places around it. Long-form writing, original photography, considered design—made to be kept on a shelf, not scrolled past.
Coffee
Every issue of Standart arrives with a freshly roasted specialty coffee from a world-class roaster, so you can read about coffee with a cup of it in your hand. No other magazine does this.
Community
A global readership you can reach from your phone. Recommendations, conversation, and the occasional good argument about co-fermented coffee.
The new Standart Issue 43
Issue 43 is given over to heat, in all its scorching glory—and arrives in two cover variants. In pole position is Formula One driver and longtime friend of Standart, Valtteri Bottas, reached at home in Monaco between races, on why even men judging corners by the millisecond still find a moment for a flat white. We stay with speed in Melbourne, where Kirk Pearson of Project Zero bends the laws of physics to put a latte in your hands in fifteen seconds flat — the secret is pre-batched espresso. The heat carries through the issue: a sun-bleached Los Angeles city profile, a case for matcha as the new black, a retreat to alpine Hakuba, and an origin profile tracing the coffee culture of Malawi.
Testimonials
Standart captures the intersection of coffee’s hospitality and science in a way that few others have ever achieved. Their dedication to highlighting pillars of the coffee industry, scientific innovations, and history through the lens of art has made them a must have on my bookshelf for years.
Morgan Eckroth | 2022 US Barista Champion & Coffee Content Creator
A publication that dreams big and deftly blends artistry, intellect, and a love for coffee into a delicious mix of articles with generous spirit, relevant material, and just the right amount of seriousness.
Geoff Watts | Co-founder of Intelligentsia Coffee
The articles in Standart cover a wide range of topics pertinent to the industry. The production value of the magazine is excellent, including the layout, photography, and illustration.
Jessica Godfrey | International Marketing at Coffee Supreme
Standart's success surprised me at first, as I had thought long-form print was dying. But it's gratifying to see coffee lovers embrace a magazine that dives deep, intelligently, into issues that matter to our industry.
Scott Rao | Consultant, coffee professional
Standart is the one and only coffee-centred magazine that tells culture diversity through coffee. It has intelligent contents and design, and is full of fact-based articles that stimulate my intellectual curiosity.
Hidenori Izaki | 2014 World Barista Champion
You’ll just as easily read a profile with a barista champion right after a piece exploring tasseography, the art of reading tea and coffee leaves. Content is at the forefront in Standart.
Jenn Chen | Coffee Content Creator
Standart is highest end celebration of coffee as art, science and people. A masterpiece of quality journalism advancing the understanding of all things coffee.
Tim Schilling | Former CEO of World Coffee Research
Featured in Standart 43
Mochas & Moguls: A Snow-borne Sojourn to the Sunrise Land
( text ) Aliya Lewis
( images ) Sohei Nakanishi
Read more stories
The shape of coffee, reconsidered
Exclusive feature For the discerning coffee drinker, entering a cafe for the first time can evoke a mix of anticipation and unease. Will this be to my tast...
Flirting with a Heart Attack: Coffee in the Metropolitan City of Venice
Venice Chloé Calonec ( text ) &Anna Adamo ( images ) Slowly sinking under the weight of more beauty than can be consumed locally, Venice i...
From Qahwa to Cafe: The Evolution of Coffee Culture in Egypt
From Qahwa to Cafe The Evolution of Coffee Culture in Egypt Egypt’s coffee culture is layered and full of contradiction—loud and hushed, traditional and modern...
Zambia
Zambia Stained glass at the Cathedral How do you regrow a stagnant coffee economy? Zambia isn’t a coffee origin on many peoples’ radars, wh...
No Eating or Drinking
No Eating or Drinking Rachel Naismith ( text ) &Joel Smedley ( images ) A cup of coffee and a good book can spell comfort or contravent...
Past & Present
Buildings in Frith Street Past & Present Joel Smedley &The London Archives London, as it was then and as it is now,...
Romain Wyndaele
Romain Wyndaele Standart ( interview ) &Luba Kozorezova ( images ) Romain Wyndaele is a former professional middle-distance runner who once ...
Cafe Details: El Minutito
Cafe Details Timeless Light Standart ( text ) &Alessandro Bo ( images ) E l M i n u t i t o There are cafes...
Life Spilling In
Life Spilling In Might the soul of architecture reside not in spaces of permanence, but in the gaps through which we pass to get there? Peer through an architect’s eyes as sh...
A Defence of Pumpkin Spice
A Defence of Pumpkin Spice There’s nothing that draws the ire of coffee enthusiasts quite like the onslaught of Pumpkin Spice everything once the colder months set...
Featured in Standart 43
Latest Standart Membership coffee by Doubleshot (CZ)
Buenavista farm, Huila region, Colombia. Coffee from the Imbachi family has been a bestseller in our offering since 2011. Carlos, together with his wife Yolanda and five children, currently manage 9 farms around the town of San Augustín. Caturra variety was processed using the traditional washed method with fermentation in concrete tanks with subsequent drying in parabolic dryers. Green coffee was frozen upon arrival.
Standart Issue 43
The all-new Issue 43 turns up the heat—Formula One with Valtteri Bottas, a fifteen-second latte in Melbourne, and a sun-bleached run through LA, Hakuba in Japan, Malawi, and much more.
A look at the global phenomenon of matcha, and how cafes are working it into their menus alongside specialty coffee. |
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There’s a chap in Melbourne who’ll make you a latte in 15 seconds. How? By pre-batching an essential part of the drink. |
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We visit friend of the mag and Formula One speedster Valtteri Bottas in Monaco and prod him for his coffee recs. |
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Exploring Los Angeles coffee as a recent transplant: tracing community, belonging, and migration, one cup at a time. |
Latest issues
Published quarterly and on high-quality paper, each issue of Standart has 164 pages of content from some of the brightest minds in specialty coffee and beyond.
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