Top facts and stats from Standart issue 19

Picture of the new cupping protocol developed by Barista Hustle

 223,000 families work in coffee production in Peru

The number of families working on coffee production in Peru, one of the world’s top organic coffee producers.

Southern Peruvian coffee is perhaps the most appreciated by speciality coffee buyers. The regions of Puno and Cusco have produced coffees with outstanding sensory profiles, often described in terms such as ‘stone fruits’, ‘florals’, ‘dark chocolate’, and ‘molasses’.

* Taken from Peru origin profile in Standart issue 19

Divider in an article about top coffee facts and stats from Standart magazine

Espresso does not need to be drunk immediately 

Does espresso need to be drunk immediately? An article by Gwilym Davies of Prufrock Cafe

Long-accepted dogma dictates that filter coffee tastes better as it cools, but we have yet to consider whether the same is true of espresso.

When we third-wave baristas started to realize that our hot espresso, drunk fast with crema intact, was disappointing in comparison to filter, something had to be done. Ripples slowly began to form: When calibrating grinders, baristas would wait for espressos to cool for clarity, even pouring them into larger cups to dissipate the crema more quickly.

In 2010, James Hoffmann wrote a blog post advocating letting espresso cool and soon, it was commonplace at barista competitions for competitors to ask judges to wait a while before tasting and evaluating an espresso.

* Taken from Coffee Myths: Part 3, Standart issue 19. Get a free, digital version of the entire series here

A divider for an article by Grilym Davies of Prufrock cafe about coffee myths

Illustration for a fact about Wush Wush coffee in Standart magazine
The year the rare varietal Wush Wush was first collected as part of a coffee berry disease resistance programme. It is also less susceptible to coffee leaf rust.

A lesser known cousin of Gesha, a properly prepared cup of Wush Wush presents a tropical fruit start with a cocoa close. The body recalls the character of Shiraz from Australias McLaren Vale region.

* Taken from the article Wild About Wush Wush, Standart issue 19.

A dividder in an article about coffee facts in Standart magazine

A picture from an article about coffee and cake in Munich, for Standart magazine
Picture of a coffee shop selling coffee and cake in Munich, taken from Standart magazineCoffee first appeared in Germany in the 17th century, arriving via the northern port hubs of Bremen and Hamburg. Initially reserved for the aristocracy, it was often combined with another gastronomic pastime: cake. As coffee grew in popularity and became accessible to more people, so too did this pairing, and it continues to be a popular way to catch up with friends and family today. 

*Taken from the Munich city profile, Standart issue 19

A divider in an article about coffee stats in Standart magazine

Picture of Dean Kallivrousis (@Espresso_Patronus) taken from Standart magazine

What has our industry seen over the last 30 years under this system? Green coffee prices falling by 47 per cent and farmers’ share of revenue dropping from 20–30 per cent to less than 10 per cent.

* Taken from SHOUT, Standart issue 19.A divider in an article about coffee facts in Standart magazine

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Photograph by Klim Bogdanov for Standart magazine