Issue 27: Space, toast, and coffee
Did you know about the difference between taste and flavour, and that sweetness in coffee is, well, not actually sweet? Okay, bad example; being a Standart reader, you probably do. But you get the point. And you get to read a neuroscientist of coffee tell you all about it.
Few would expect to hear of coffee being grown on the Italian island of Sicily, but coffee (well, some) is indeed planted there, and we can’t wait to tell you more.
In this Issue 27, we profile barista and unconventional café owner Giulia Carrelli of @troublecoffeecoin San Francisco, charting at how she’s driven her business to success through the good times and the bad, dedicated to a courageously staff-centric model.
We also examine the complicated delivery system that gets astronauts their coffee fix during their stints in zero-gravity. In this issue's long-form essay, we delve in to how the pandemic has affected how we linger and loiter in cafés. This, and much more.
You’re in good company
Voted Best European Indie Magazine for 2023 at European Publishing Congress, and four times Best Coffee Magazine at The Sprudgie Awards, Standart is a well-curated, quarterly print publication that explores the beauty and diversity of coffee culture.
We started with a simple goal in mind: to celebrate the culture of specialty coffee through a marriage of great writing and beautiful design.