New Standart Issue 25 is here!

Delicious to read

Ships worldwide with specialty coffee for free
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Delicious to read
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Delicious to read

You are in good company

Limited and print only, all issues are shipped with samples from some of the best coffee roasters in the world.

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Caffeinated reading

Standart began with the idea that good coffee should be accessible to everyone.

Awarded 2017, 2018 and 2019 Best Coffee Magazine, Standart is a well-curated, quarterly print publication that explores the beauty and diversity of coffee culture. It started with a simple goal in mind: to celebrate the culture of specialty coffee through a marriage of great writing and beautiful design.

Every issue has 144 pages printed on high-quality FSC-certified paper with 15 articles, stories, interviews or essays from some of the brightest minds in coffee, and beyond.

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Caffeinated reading

Standart began with the idea that good coffee should be accessible to everyone.

Awarded 2017, 2018 and 2019 Best Coffee Magazine, Standart is a well-curated, quarterly print publication that explores the beauty and diversity of coffee culture. It started with a simple goal in mind: to celebrate the culture of specialty coffee through a marriage of great writing and beautiful design.

Every issue has 144 pages printed on high-quality FSC-certified paper with 15 articles, stories, interviews or essays from some of the brightest minds in coffee, and beyond.

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What People Say

Scott Rao Consultant, coffee professional

'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.'

Hidenori Izaki 2014 World Barista Champion

'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.’

Emi Fukahori 2018 World Brewers Cup Champion, MAME co-founder

'Online is great, but I love the fact that you can pick up Standart, and learn about the appeal of the coffee industry and expand your coffee knowledge. Can't wait for the next issue!'

Timothy Schilling CEO of World Coffee Research

'Standart is highest end celebration of coffee as art, science and people. A masterpiece of quality journalism advancing the understanding of all things coffee.'

Geoff Watts Vice President of Intelligentsia Coffee

'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.'

Jenn Chen Freelance Coffee Marketer

'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.'

Jessica Godfrey International Marketing at Coffee Supreme

'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.'

Giada Biondi Communications Coordinator at La Marzocco

'Standart's ethos is to bring specialty coffee closer to the consumer while setting trends. We are proud to be a part of their mission.'

Fresh, essential, and fun

In the new Standart Issue 25, Scott Rao takes us through water alkalinity, how to test it, and how a little knowledge could save you a lot of money. We interview Joachim Morceau of Substance, his café in Paris, about terroir, competition success, and ‘trafficked’ coffee.

In this issues long-form essay, Ashley Rodriguez asks a question if application of sortition principles hold egalitarian promise for the coffee supply chain.

To round it all out, join us for a coffee-fueled wander around the ancient western Ukrainian city. Finally, we speak speak with Ashley Dean of the Royal Ballet in London about managing insane schedules, getting plenty of rest, and the dreaded foam roller.

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Fresh, essential, and fun

In the new Standart Issue 25, Scott Rao takes us through water alkalinity, how to test it, and how a little knowledge could save you a lot of money. We interview Joachim Morceau of Substance, his café in Paris, about terroir, competition success, and ‘trafficked’ coffee.

In this issues long-form essay, Ashley Rodriguez asks a question if application of sortition principles hold egalitarian promise for the coffee supply chain.

To round it all out, join us for a coffee-fueled wander around the ancient western Ukrainian city. Finally, we speak speak with Ashley Dean of the Royal Ballet in London about managing insane schedules, getting plenty of rest, and the dreaded foam roller.

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All new Standart Issue 25

15 articles, interviews, essays in every issue

01 / 

Up All Night

02 / 

Meet Your Barista

03 / 

Specialty Coffee in Mumbai

04 / 

Water Alkalinity

05 / 

Country of Origin: Uganda

06 / 

Minimum Wage

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