Library
Stories on coffee, culture, and people behind it. Published by Standart.
Singapore sits just one degree north of the equator and has become a meeting point for four distinct Southeast Asian cultures. From modern specialty pour overs to the traditional kopi-o kosong, it’...
Balanced and smooth, with quiet complexity—this is how Zimbabwean coffee is often described, and it mirrors the crop’s history: fragile, interrupted, but resilient.
On a recent trip to Panama, we met Gissell Garrido, a third-generation coffee producer in Boquete, Chiriquí, a region known for producing the world’s most expensive coffees.
There are many good accompaniments for a cup of coffee—a warm croissant, a slice of gently toasted banana bread, or even conversation (provided it’s not the first coffee of the day).
The tired minimalism of the cafe of the first quarter of this century is dying, to be replaced with rich, individual details expressive of character. And a coffee shop that takes pride in those ele...
We sat down with professional chef turned YouTuber and author Andy Hearnden to discuss everything from what makes good content to fostering strong relationships and creating a positive work culture.
For years, every time I proudly poured a beautiful display of l'art (the ‘French’ (?) medical abbreviation for milk foam garnish, or ‘latte art’), I heard echoes of a familiar and annoying phrase.
At first blush, using distilled water at the cupping table might seem like a sound idea. However, when we consider the dulling effects that distilled water can have on a coffee’s flavour, we begin ...
When a customer enters a cafe and orders a coffee, it may seem like a straightforward request, right? Not so fast. Coffee recipes and habits differ significantly based on various factors. With insi...
‘Your Coffee Tastes Better with Beats’ reads the banner hanging outside Wells Coffee in Fort Lauderdale, Florida. It is the tagline of Coffee and Beats, a cafe rave movement formed by barista Dhyla...
We sat down with Carolyne Lane, head of the coffee and tea programme at Noma, a three-Michelin-star restaurant in Copenhagen.
To share a table with someone tasting their first in-your-face, fruit-forward, naturally processed coffee is to witness the doors of perception burst wide open.
From fanciful sugar forms—hearts, teacups, toucans—to sticky communal bowls and flimsy sachets, sugar in France tells a story of beauty, brutality, and
In Sarajevo, coffee is more than a drink; it is a centuries-old ritual woven into the city’s cultural fabric. Introduced during Ottoman rule, Bosnian coffee became a symbol of hospitality, conversa...
Noah Lane is an Australian free surfer and co-founder of Foam, a specialty coffee shop located in Bundoran on the west coast of Ireland.
When coffee is roasted, heat causes chemical reactions that create gases, with a big chunk being carbon dioxide (CO2). The CO2 that doesn’t escape during roasting gets trapped in the porous structu...
Imagine you oversaw nonprofit community health programmes in multiple countries, operated several coffee businesses in Ethiopia, and conducted coffee research on top of it.
What can coffee teach us about community, togetherness, and peace? Three authors offer a vision as to what we can learn from the coffee rituals of the time when the seed first met humanity in Ethio...
Classical music salons, 16th-century Islamic courts, Bedouin tents, North American highways, Japanese jazz bars, co-working spaces, and sensory labs have all served as unexpected venues where coffe...
Decaffeinated coffee is experiencing unprecedented popularity. What has prompted this change in the specialty coffee industry and consumer preferences, which were previously borderline hostile to a...
An increasingly frequent phenomenon, these gap-toothed high streets—victims of our age of late modernity. And yet, there is something beautiful here.
For those not yet committed to the ritual of meticulous brewing each morning, discussing conical burr angles and technical polymers with a German engineer might seem uninviting.
Is a coffee without context a coffee really worth having? I say no. As we well know, coffee is much more than a liquid pick-me-up—those days are over. Coffee can and ought to encapsulate much more.
Farmers are moving away from commodity coffee towards specialty coffee, while Ecuadorians are challenging the dominance of soluble coffee as a household staple and economic bastion.
