{"title":"Shop","description":"\u003cp\u003eStandart isn’t just about great coffee reads; it’s a gateway to specialty coffee culture through exclusive, thoughtfully crafted items that bring our essence into your home—perfect for your coffee table or any space that celebrates the art of coffee.\u003c\/p\u003e","products":[{"product_id":"standart-magazine-issue-5","title":"Issue 05: Blood, avocadoes, and coffee","description":"\u003cdiv class=\"page\" title=\"Page 1\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003ch3\u003e\u003cspan\u003eCoffee\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eIn the co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee chapter, we explore some lesser-known elements of supply chain economics, the scientific research that could lead to disease resistant co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee, take a trip to the the home of Geisha—Panama, and delve into the artistic side of co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee and film. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003ch3\u003e\u003cspan\u003eBarista\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eFor baristas just starting out, or practiced steamers, our training manual on milk is sure to contain some valuable pointers and reminders. We trace the daily lives of baristas in Costa Rica and Tokyo before showing you home best to go about setting yourself up to make espresso at home. Finally, Michael Phillips joins us to speak on cross- cultural co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee, training and education, and what automation means for the industry.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"page\" title=\"Page 2\"\u003e\n\u003cdiv class=\"section\"\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003ch3\u003e\u003cspan\u003eRitual\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eWe explore the ritual of avocado on toast in this chapter, and once we’re done with breakfast, get ready to explore your spirituality as we serve up your co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee horoscopes. Once you’ve come down from that transcendent moment, read and in-depth profile on our sponsor and one of the most exciting equipment brands in co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee,Alpha Dominche.To top it o\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003e, we have illustrated some of the most famous co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee-related quotes in Classic Literature. \u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"layoutArea\"\u003e\n\u003cdiv class=\"column\"\u003e\n\u003ch3\u003e\u003cspan\u003ePeople\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eThe more we indulge in the specialty co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee industry, the more we discover that it’s all about the people. We speak co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee and academia with anthropologist Merry White, the practices and philosophy behind one of Australia’s most successful co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee shops, and drown ourselves in the booze of the underground with a piece on speakeasy bars. \u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan\u003eWorld\u003c\/span\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cspan\u003eStandart \u003c\/span\u003e\u003cspan\u003eis currently available in 54 countries (and counting). ‘The language of co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee is universal’ says Michael Phillips in his interview with us, and that’s what this chapter is all about. We move from a history of the co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee house in 20\u003c\/span\u003e\u003cspan\u003eth \u003c\/span\u003e\u003cspan\u003ecentury Baghdad, to rollicking third wave co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee scene in the English city of Oxford, all the way to the farthest expanses of Europe for a look at how co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee is developing in provincial Russia, before reading about the most captivating global competition in co\u003c\/span\u003e\u003cspan\u003eff\u003c\/span\u003e\u003cspan\u003eee.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":22105394439,"sku":"STMAG#5","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_5-web.webp?v=1781685989"},{"product_id":"standart-magazine-issue-4","title":"Issue 04: Shotguns, spirits, and coffee","description":"\u003cp\u003eThe culture of coffee is beautiful. When you start to admire its wonderful smell, enjoy the bright and unique taste in your mouth, it is not that hard to feel yourself as a true “bon vivant”. And you don’t even have the leave your kitchen or your friend’s espresso bar behind the corner.\u003c\/p\u003e","brand":"Standart","offers":[{"title":"English","offer_id":22142248711,"sku":"SW-03-004","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_4-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-3","title":"Issue 03: Deers, data, and coffee","description":"\u003cspan\u003eThe culture of coffee is beautiful. When you start to admire its wonderful smell, enjoy the bright and unique taste in your mouth, it is not that hard to feel yourself as a true “bon vivant”. And you don’t even have the leave your kitchen or your friend’s espresso bar behind the corner. Welcome to the new Standart.\u003c\/span\u003e","brand":"Standart","offers":[{"title":"English","offer_id":22143188807,"sku":"SW-03-003","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_3-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-2","title":"Issue 02: Goats, battlefields, and coffee","description":"\u003cspan\u003eThe culture of coffee is beautiful. When you start to admire its wonderful smell, enjoy the bright and unique taste in your mouth, it is not that hard to feel yourself as a true “bon vivant”. And you don’t even have the leave your kitchen or your friend’s espresso bar behind the corner. Welcome to the new Standart.\u003c\/span\u003e","brand":"Standart","offers":[{"title":"English","offer_id":22143313415,"sku":"SW-03-002","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_2-web.webp?v=1781685989"},{"product_id":"standart-magazine-issue-1","title":"Issue 01: Books, bars, and coffee","description":"\u003cspan\u003eThe culture of coffee is beautiful. When you start to admire its wonderful smell, enjoy the bright and unique taste in your mouth, it is not that hard to feel yourself as a true “bon vivant”. And you don’t even have the leave your kitchen or your friend’s espresso bar behind the corner. Welcome to the new Standart.\u003c\/span\u003e","brand":"Standart","offers":[{"title":"English","offer_id":22143378247,"sku":"SW-03-001","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_1-web.webp?v=1781685988"},{"product_id":"standart-magazine-isssue-6","title":"Issue 06: Overheard conversations, and coffee","description":"\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cspan class=\"s4\"\u003eThe issue opens with a meditation on the parallels between coffee cupping and the use of contact sheets in photography, before \u003c\/span\u003e\u003cspan class=\"s4\"\u003emoving to a microscopy photo essay allowing you to explore caffeine from really, really close up. \u003c\/span\u003e\u003cspan class=\"s4\"\u003eNext, we get some lessons on botanical nomenclature and clear coffee communication. Our country of origin profile covers Papua New Guinea. \u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter Barista\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cspan class=\"s4\"\u003eWe’re pleased to present baristas from Toby’s Estate and Phil \u0026amp; Sebastian for our 24\/7 profiles this issue. This chapter also covers\u003c\/span\u003e\u003cspan class=\"s4\"\u003e the fine art of manual brewing and\u003c\/span\u003e\u003cspan class=\"s4\"\u003e getting yo\u003c\/span\u003e\u003cspan class=\"s4\"\u003eurself set up for home roasting. In Meet Your Barista, we sit down with independent barista and French barista champion Charlotte \u003c\/span\u003e\u003cspan class=\"s4\"\u003eMalaval\u003c\/span\u003e\u003cspan class=\"s4\"\u003e.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter Ritual\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cspan class=\"s4\"\u003eWe return to the theme of art in this chapter, \u003c\/span\u003e\u003cspan class=\"s4\"\u003easking why art and coffee shops go so well together. Next, we take a peek at the inner workings of your espresso machine, then ponder the \u003c\/span\u003e\u003cspan class=\"s4\"\u003eseeming futility of the quest for the perfect decaf soy latte\u003c\/span\u003e\u003cspan class=\"s4\"\u003e. Issue sponsors Espresso Supply \u003c\/span\u003e\u003cspan class=\"s4\"\u003egraciously allow us inside their headquarters for a conversation and tour, so don’t miss out!\u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cspan class=\"s4\"\u003eGet to know Wellington, New Zealand, and the fascinating world of cups with Acme \u0026amp; Co.’\u003c\/span\u003e\u003cspan class=\"s4\"\u003es Jessica Godfrey before traveling to Brazil to chat with a coffee picker. If you’re reading this in a café, you’ll be interested in taking a peek at \u003c\/span\u003e\u003cspan class=\"s4\"\u003eour piece on overheard café conversations. Finally, join us for a conversation with Hanna \u003c\/span\u003e\u003cspan class=\"s4\"\u003eNeuschwander\u003c\/span\u003e\u003cspan class=\"s4\"\u003e of World Coffee Research. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter World\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cspan class=\"s4\"\u003eIn this issue, we profile t\u003c\/span\u003e\u003cspan class=\"s4\"\u003ehe coffee scene of Mexico City in all of its sweetness\u003c\/span\u003e\u003cspan class=\"s4\"\u003e before \u003c\/span\u003e\u003cspan class=\"s4\"\u003ereflecting on the power of coffee to promote deeper local experiences as we travel. To conclude this issue, we take a look at the social power of coffee in South India.\u003c\/span\u003e \u003c\/p\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":30593658890,"sku":"STMAG#6","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_6-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-7","title":"Issue 07: Steam, risks, and coffee","description":"\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter Coffee\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp name=\"6bb6\" class=\"graf graf--p\"\u003eIn the coffee chapter, we bring you a diverse array of pieces, with subjects ranging from the crucial and pressing, to the quirky and fascinating. We consider the fragility of our rapidly burgeoning industry and how to make sure we ensure its survival. We look at how cultural sensitivity needs to be at the forefront when we deal with issues of gender at source.\u003c\/p\u003e\n\u003cp name=\"e60e\" class=\"graf graf--p\"\u003eAs our country of origin, we marvel at the rise of Vietnam, a producer country ready to take on the domestic and international markets with vigour. And to round off the chapter, we explore the quirky and slightly macabre phenomenon taking place if cafés all over the world, where people get together, eat cake, and talk about death.\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter People\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp name=\"c2bd\" class=\"graf graf--p\"\u003eSustainability is something we need to keep front of mind in everything that we do; this issue, we delve into sustainability at the service end of the chain, looking at how baristas can get the most out of their careers. Matt Perger sits down with us for a chat about coffee, food, information sharing and networking in the digital age, and China’s burgeoning coffee industry. Gwilym Davies finishes off his series on basic training with a skill central to the efficient running of a café, dialling in.\u003c\/p\u003e\n\u003cp class=\"s2\"\u003e\u003cstrong\u003eChapter Ritual\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp name=\"ddf8\" class=\"graf graf--p\"\u003eIt’s a testament to how global our industry is that every issue we seem to \u003cbr\u003ebe stretching farther and farther around the world. Get in gear for a tripto Toronto, where we check out some of the coolest places for coffee in the North. Once you’ve had your fix and consumed more maple syrup than anyone has a right to, swing over for a lazy pint in a London pub as we chat to the playwright behind a play set in a timeless coffee house.\u003c\/p\u003e\n\u003cp name=\"c41d\" class=\"graf graf--p\"\u003eWe’ve included a creative piece that provides us a seat at a tense breakfast with the parents in ‘The Breakfast Place’. Finally, to wrap it all up, we take a look at the travelling cup we all love — how its rise was beckoned in the modernity — aluminium engineering, steam trains, aeroplanes, and a world made irrevocably smaller, never to be the same.\u003c\/p\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":36756222602,"sku":"STMAG#7","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_7-web.webp?v=1781685989"},{"product_id":"standart-magazine-issue-14","title":"Issue 14: Late nights, palates, and coffee","description":"Standart issue 14 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops.\u003cbr\u003e\u003cbr\u003eIn our ‘\u003cstrong\u003eCoffee\u003c\/strong\u003e’ chapter, whet your appetite with some hot, fresh, fragrant … tea! As part of our series comparing coffee and tea, we take a look at the distant climes where tea starts its journey. We then shift the focus back to coffee, with an origin trip to Tanzania, a milk experiment brought to you by the folks at Barista Hustle, and an essay reporting on the new alternative pricing tool that we hope will have a huge impact on how we sustainably price green coffee.\u003cbr\u003e\u003cbr\u003eOur ‘\u003cstrong\u003ePeople\u003c\/strong\u003e’ chapter is chock-a-block with creative content, including an interview with World Brewers Cup champion Emi Fukahori, an essay on hot to combine your work and your coffee addiction by Jenn Chen, a short story out of Brazil detailing a nightmarish day in the life of a professional coffee taster who loses his palate, and much more.\u003cbr\u003e\u003cbr\u003eIn our ‘\u003cstrong\u003eWorld\u003c\/strong\u003e’ chapter, an interview with marketing guru and coffee geek Brian Gaffney; When we sat down with him in New York, we were fascinated by his thoughts on coffee, and we think you will be too. We follow that with a look at the importance of branding in specialty coffee, and how to make sure yours is on point. We then jet over to Moscow for a beautifully traced essay on the peculiar history of coffee in the Russian capital, and end it all with an article on late-night coffee cocktails.\u003cbr\u003e\u003cbr\u003eAs ever, we’re excited to bring this curated selection of original writing, along with the usual feast of illustrations and photography, to your home and local café. Enjoy!","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":16147109675110,"sku":"STMAG#14","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_14-web.webp?v=1781685989"},{"product_id":"standart-magazine-issue-17","title":"Issue 17: Scrabble, death, and coffee","description":"\u003cp\u003eIn our ‘\u003cstrong\u003eCoffee\u003c\/strong\u003e’ chapter, we begin an exciting new series from Gwilym Davies looking at coffee myths—both true and untrue—and how they play into our conception of coffee. Implicit bias is a hot topic right now; read how far its tendrils permeate the coffee world by investigating its implications for the cupping table. Consider China as a behemoth rising specialty producer through the eyes of an insider, and, finally, sink your teeth into a statistical study of the effects of weather on coffee yields in Hawaii.\u003c\/p\u003e\n\u003cp\u003eOur ‘\u003cstrong\u003ePeople\u003c\/strong\u003e’ chapter, in which we explore the talented people that make up our industry, trying to get to know them beyond just coffee, is positively bursting. We travelled to London to interview Paul Ross, wholesale manager at Kiss the Hippo and 2019 UK Barista Champion, about competition, running, and Scrabble; we had our good friend and founder of This Side Up, Lennart Clerkx, write a delicately wrought and powerful piece on the moments and experiences that have informed his professional choices and business practices; an academic takes a hard look at some of the troubling representations of producers that still abound in specialty coffee marketing; and, to round out the chapter, we look at how milk was first introduced to coffee, what it meant, and what it still means.\u003c\/p\u003e\n\u003cp\u003eIn our ‘\u003cstrong\u003eWorld\u003c\/strong\u003e’ chapter, an anthropologist reconsiders the site of her book research amidst its changing coffee culture, a writer muses on the phenomenon of origin travel after having visited Panamanian coffee farms for the first time, and a coffee geek guides us through Tel-Aviv’s coffee scene.\u003c\/p\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31306813735014,"sku":"STMAG#17","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_17-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-16","title":"Issue 16: Freelancing, barbecue, and coffee","description":"Standart issue 16, as ever, treats a varied subject matter through engaging articles, essays, interviews, and artwork. In this issue, we delve as never before into some of the more pressing topics facing our industry.\u003cbr\u003e\u003cbr\u003eIn our \u003cstrong\u003e‘Coffee’\u003c\/strong\u003e chapter, we continue our series comparing coffee and tea—this time the brewing methods of each, and look at a historically massive producer of tea that is moving into high-quality coffee production, Sri Lanka. It’s often easy to forget that given all the coffee we make, there necessarily exists a lot of coffee waste in the form of grounds; we take a look at how we might best make use of them. Finally, we round out the chapter with an essay on responses to the price crisis, and the baristas lending their voices to a thus far rather marginalized topic.\u003cbr\u003e\u003cbr\u003eOur \u003cstrong\u003e‘People’\u003c\/strong\u003e chapter, in which we explore the talented people that make up our industry, is stacked with great stories, including an interview with Canadian Barista Champion Cole Torode, a word or two from two of our favourite baristas as they take us through their daily routines, an article by Ashley Rodriguez exploring freelance life, asking questions, and the experiences that made her who she is today, and much, much more.\u003cbr\u003e\u003cbr\u003eIn our \u003cstrong\u003e‘World’\u003c\/strong\u003e chapter, we take a look at some of the traditions that make up the experience of drinking coffee in the Balkans, then skip over to Austin, Texas for a reflection on exactly what conspired to make the city the coffee mecca it is today. To round it out, we are then treated to a rich and delicately wrought rumination on a recent origin trip to the land of gesha.\u003cbr\u003e\u003cbr\u003eWe thank Mahlkönig, our official sponsor for this issue, for their help in bringing it to print. You can read all about how the company works closely with baristas to produce some of the world’s best grinders in our sponsor profile.","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31306815275110,"sku":"STMAG#16","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_16-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-15","title":"Issue 15: Stand-ups, slow-downs, and coffee","description":"Standart issue 15 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops.\u003cbr\u003e\u003cbr\u003eIn our ‘\u003cstrong\u003eCoffee\u003c\/strong\u003e’ chapter, we continue our series comparing coffee and tea—this time the processing methods of each, followed by an article asking what coffee can learn from the ritual of tea. We then head to the distant climes of Guatemala, a nation comprised of over 300 microclimates, in our origin profile. Finally, we round out the chapter with a long-form essay addressing the events that have led to the current ‘price crisis’.\u003cbr\u003e\u003cbr\u003eOur ‘\u003cstrong\u003ePeople\u003c\/strong\u003e’ chapter is packed with stories from and about the people that make the industry go round, including an interview with world-renowned roasters Stephen Leighton and Joanna Alm, a New York themed chronicle of life as a barista in the Big Apple, a beautifully traced reminiscence on life’s lessons so far by Tim Williams, and more.\u003cbr\u003e\u003cbr\u003eIn our ‘\u003cstrong\u003eWorld\u003c\/strong\u003e’ chapter, we interview book historian Geri Della Rocca de Candal about his recent exhibition on the printing revolution of the 15th century. We follow that with a look the strange relationship between coffee and stand-up comedy, and learn some jokes along the way. We then jet over to Paris for a a stroll through the French capital’s political and cultural histories—all through the lens of coffee, and end it all with a story about solitude, creation, and coffee.\u003cbr\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31306816159846,"sku":"STMAG#15","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_15-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-13","title":"Issue 13: Twin Peaks, music, and coffee","description":"\u003cp\u003e\u003cem\u003e\u003c\/em\u003e\u003cspan\u003eEvery issue of Standart is beautifully designed and the content carefully curated in order to bring you into a one of a kind experience. It should be meaningful, enriching, and inspiring; Standart Issue 13 does just that:\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter Coffee.\u003c\/strong\u003e We confront, from two directions and perspectives, the questions of how we can ensure the survival of our industry in the face of climate change and supply chain vulnerabilities, before zooming in on the challenges faced by one particular producing country—Nicaragua. And for something a little lighter, Michelle Johnson runs a tasting experiment that will challenge the way you think about, and describe, taste.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter People.\u003c\/strong\u003e Focusing, as per usual, on the people that make the coffee world go round, we take a deep look at \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/bluebottlecoffee.com\" target=\"_blank\"\u003eBlue Bottle\u003c\/a\u003e and it’s founder, James Freeman, in a long-form rumination on quality, scale, and the run of time. Eddie Twitchett of \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/roundhillroastery.com\" target=\"_blank\"\u003eRound Hill Roastery\u003c\/a\u003e joins us for a chat about roasting, Talking Heads, and Twin Peaks, and we turn to an ethnomusicologist to explore the relationship between coffee, music, and meaning.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eChapter World.\u003c\/strong\u003e We all know aeroplane coffee is bad. But why is it so bad? Surprisingly, there are some good reasons why, but also some not so good ones. But the question of bad coffee might simply be a question of taste. Philosopher’s have battled with this questions for centuries—we take a look through the guise of coffee. Finally, we take you all the way to Sydney, Australia, for our city profile just in time for the \u003ca rel=\"noopener noreferrer\" href=\"https:\/\/www.worldaeropresschampionship.com\" target=\"_blank\"\u003eWorld AeroPress Championship\u003c\/a\u003e!\u003c\/p\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31306824646758,"sku":"STMAG#13","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_13-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-12","title":"Issue 12: Violence, mythology, and coffee","description":"\u003cp\u003eIn this issue, we take you from the genome of coffee right to the very edges of the cosmos, with pit stops at the foundation of democracy, post-conflict Colombia, and the white sands of Hawaiian beaches.\u003c\/p\u003e\n\u003cp\u003eThe \u003cstrong\u003eCoffee\u003c\/strong\u003e chapter looks at the future of sustainable coffee breeding, and what sustainability means for the supply chain. Our origin profile takes us to Hawaii, and the good folks at Barista Hustle invite you to test out brewing coffee while stood on one foot (no, seriously, try it!).\u003c\/p\u003e\n\u003cp\u003eOur \u003cstrong\u003ePeople\u003c\/strong\u003e chapter features an interview with Market Lane Coffee’s Fleur Studd and, fittingly, an article about the successes of exceptional women in the coffee industry. We round it out with a short story about interruptions during shift work and the first-known translation of a Brazilian poem about the intricacies of the coffee supply chain.\u003c\/p\u003e\n\u003cp\u003eFinally, our \u003cstrong\u003eWorld\u003c\/strong\u003e chapter takes us from a languid contemplation of the Athenian coffee and food scene to an exploration of the arts of tasseography and font design before delving into Colombia’s return to coffee after a lamentable detour into cocaine.\u003c\/p\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31306830413926,"sku":"STMAG#12","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_12-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-11","title":"Issue 11: Surrealism, tea, and coffee","description":"\u003cp\u003eOur goal has always been to offer you an exceptional experience through meaningful content and solid design. Standart Issue 11 proudly accomplishes this with our latest collection of works inspired by the culture and humans of coffee.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInside Chapter: Coffee\u003c\/strong\u003e\u003cbr\u003e\u003cem\u003e'It’s a risky if not foolish clash to stage within the pages of a coffee aficionados magazine. Even as I write this I can almost hear the readership majority affirming, ‘there is no competition!’\u003c\/em\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eThat's right, we went there. Coffee vs. Tea!\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eInside Chapter: People\u003cbr\u003e\u003c\/strong\u003e\u003ci\u003e'Customers would immediately ask the same question to the nearest white male barista and get the same answer...If I took the order, they'll ask the barista serving them if I gave them the right order.'\u003c\/i\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003eShe’s a Lady\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/i\u003e\u003cspan style=\"font-weight: 400;\"\u003eis a harrowing, challenging, and absolutely necessary read that exposes the very real gendered divisions among female baristas working in American Specialty Coffee.\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003cstrong\u003eInside Chapter: World\u003cbr\u003e\u003c\/strong\u003e\u003ci\u003e\u003cspan style=\"font-weight: 400;\"\u003e'One night, in a very new and very green café, a jungle grew from the oranges waiting to be juiced and the fashionably cut palm leaves...'\u003c\/span\u003e\u003c\/i\u003e\u003c\/p\u003e\n\u003cp style=\"text-align: left;\"\u003eThe coffee bedtime story you didn't know you've been wanting and waiting for. Trust us, it's a little bit of imaginative magic that will transport you far away to a place of surrealism.\u003c\/p\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003c\/div\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31306845585510,"sku":"STMAG#11","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_11-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-10","title":"Issue 10: Turntables, mysteries, and coffee","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eInside Chapter: Coffee\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\"Aside from it’s unique ‘ flavour sensation’ gesha is remarkable because no one knows where it really came from. It’s the mystery of the coffee world.\"\u003c\/em\u003e \u003cbr\u003eWe cover the criticism Brazilian coffee faces, examine Colombia's past, and investigate the mysterious origins of gesha.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInside Chapter: People\u003cem\u003e\u003cbr\u003e\u003c\/em\u003e\u003c\/strong\u003e\u003cem\u003e\"Good coffee isn’t going to rescue a mediocre operation.\"\u003c\/em\u003e \u003cbr\u003eDavid Donde, founder of Truth Coffee Roasters shares this and other philosophies in Meet Your Barista. We conclude the chapter by discussing activism and defining between direct and performative methods.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eInside Chapter: World\u003cbr\u003e\u003c\/strong\u003eCoffee pairs well with so many things and music is one of them. In Meet Your Guest we interview Cheryl Waters, DJ for KEXP Seattle. From the American west coast, we take you to Tokyo where we share some of the best coffee this amazing city has to offer. \u003c\/p\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv class=\"grammarly-disable-indicator\"\u003e\u003cbr\u003e\u003c\/div\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31306851614822,"sku":"STMAG#10","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_10-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-9","title":"Issue 09: Rainbows, big apples, and coffee","description":"\u003cp\u003e\u003cb\u003eChapter Coffee.\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Issue 9 begins with a simple question, “what even is a latte?” However, the answer is a bit more complex as we examine the growing trend of rainbow lattes, discuss the material coffee from an academic perspective, explore the region of Myanmar, and ponder the origins and meaning of “specialty coffee”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChapter People.\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e After getting the chance to hang out with 2016 US Barista Champion Lem Butler at the London Coffee Festival, we knew we had to get a conversation down in print. A man that’s had his mind picked about coffee competitions by everyone in the biz, we settled into talk on music, vibes, family, and what’s next for Lem. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eChapter World.\u003c\/b\u003e\u003cspan style=\"font-weight: 400;\"\u003e Aside from quality offerings and genuine hospitality, there are also more subtle factors that make up the appeal of a coffee shop. We talk architecture, color palettes, lighting, and seating with Lea Mičudová and Michal Mačuda of BONBON, a top-of-the-game architecture firm in the Czech Republic.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eErin Meister is a longtime coffee professional and journalist who just published her first book, New York City Coffee: A Caffeinated History. In Standart Issue 9, Erin invites you to join her as she shares NYC’s longstanding obsession with consuming coffee in record breaking amounts.\u003c\/span\u003e\u003c\/p\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31307686543462,"sku":"STMAG#9","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_9-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-8","title":"Issue 08: Popsickles, cocktails, and coffee","description":"\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChapter Coffee.\u003c\/strong\u003e Issue 8 gets off to a cracking start with our Coffee chapter where you’ll try a seriously amazing coffee popsicle recipe, read a primer on how to trade coffee, and learn about Costa Rica.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChapter People.\u003c\/strong\u003e Barista educator and café consultant Eden-Marie Abramowicz shows us some southern hospitality in Atlanta, and Coffee Supreme’s supremely charming Al Keating checks in from New Zealand to give us a few tips on being a good boss.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cstrong\u003eChapter World.\u003c\/strong\u003e Join us for a Negroni at award-winning London cocktail bar Bar Termini and talk to proprietors Marco and Tony about service, heritage, and experience. In our latest instalment of fiction writing, follow a blossoming romance over four cups of coffee, before finally landing in Berlin, the spotlight city of this issue.\u003c\/span\u003e\u003c\/p\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31307697913958,"sku":"STMAG#8","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_8-web.webp?v=1781685988"},{"product_id":"standart-magazine-issue-18","title":"Issue 18: Toilettes, critique, and coffee","description":"\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe idea of critique, in its many forms, guides Standart Issue 18. From pieces that explore the role\u003cstrong\u003e criticism \u003c\/strong\u003eplays in our everyday lives and how we can turn it into constructive fuel for improvement, to a critical exploration of \u003cstrong\u003ehow we define ‘premium’ in paying farmers a decent price for their work\u003c\/strong\u003e, to how Modernist writers \u003cstrong\u003eVirginia Woolf and T. S. Eliot used coffee\u003c\/strong\u003e as a literary device to explore the fabric of consciousness.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eIn Standart Issue 18, we ask \u003cstrong\u003ecoffee creative and activist Umeko Motoyoshi \u003c\/strong\u003ewhat’s pissing her off and task a coffee lover with visiting New York cafés and \u003cstrong\u003eproviding critical reviews of their bathrooms.⠀\u003c\/strong\u003e\u003cbr\u003e⠀\u003cbr\u003eWe debunk coffee myths with World Barista Champion Gwilym Davies, explore Mexico as a country of origin, discover experimental coffee varieties with \u003cstrong\u003eDaterra Coffee\u003c\/strong\u003e, and talk to coffee pros like \u003cstrong\u003eMichelle Johnson, Scott Rao or James Hoffmann \u003c\/strong\u003ein this issue's long-form treatment on the subject of critique in specialty coffee by Noa Berger. ⠀\u003c\/span\u003e\u003c\/p\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31481003704422,"sku":"STMAG#18","price":9.6,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_18-web.webp?v=1781685988"},{"product_id":"issue-19-walls-noses-and-coffee","title":"Issue 19: Walls, noses, and coffee","description":"\u003cdiv\u003eIssue 19 is louder, bolder, unafraid to confront the issues facing our industry, and unrelenting in our celebration of what makes coffee great.\u003c\/div\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv\u003eA report of the hard-hitting realities producers face on the ground in \u003cstrong\u003ePeru\u003c\/strong\u003e; more myth-busting madness from former \u003cstrong\u003eWorld Barista Champion Gwilym Davies\u003c\/strong\u003e; a behind-the-scenes look at a brand new \u003cstrong\u003e‘metric’ cupping protocol \u003c\/strong\u003edeveloped by the folks at Barista Hustle; a veritable love story between one coffee supergeek and a rare Colombian varietal \u003cstrong\u003e(Wush Wush);\u003c\/strong\u003e and our long-form article this issue is a heavily researched and passionately wrought exploration of how \u003cstrong\u003eneurodivergent\u003c\/strong\u003e conditions affect people in the coffee industry.\u003c\/div\u003e","brand":"E-commerce","offers":[{"title":"Default Title","offer_id":31849234989158,"sku":"STMAG#19","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_19-web.webp?v=1781685988"},{"product_id":"issue-20-words-flowers-and-coffee","title":"Issue 20: Words, flowers, and coffee","description":"\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eIn Standart issue 20, join us as we dive into a veritable banquet of engrossing stories from across the coffee world. Read about the nascent rise of Indian specialty coffee from the source; interrogate the light-roast\/dark-roast debate with one of the UK’s leading roasters; follow along as a researcher looks at the latest developments in agroforestry in Brazil; and read how an artist and florist who builds arrangements for global brands and the celebrity elite has to fight tooth-and-nail to make his café\/florist business sustainable.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIn our long-form article, neuroscientist Fabiana Carvalho takes us through the very latest research on how colour literally changes the flavour of coffee, as we ask the question, is the specialty coffee industry doing all it can to exploit the power of the mind?\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe inimitable Ashley Rodriguez turns her attention to the concept of the of relationships in coffee—how those between roaster and farmer compare to real-life, and what happens when power comes into play. Poignant questions arise, as she navigates what it really means to build a relationship in the coffee world.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eTalor Browne of Talormade has made it through a tumultuous period in her professional life, but has come out of the experience with an awesome new business into which she has instilled a culture of empathy. This is a great read for anyone looking to start a successful coffee business, and anyone who runs one at present.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003e \u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThis is just a taste of a smidgen of the beginning of what we’ve got in store for you in issue 20. We can’t wait to see what you think!\u003c\/span\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":32057747505254,"sku":"STMAG#20","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_20-web.webp?v=1781685988"},{"product_id":"issue-21","title":"Issue 21: Wings, smoke, and coffee","description":"From the lust-worthy items of coffee equipment, in a photoshoot that pays homage to light erotica, through a sultry short story covering the youthful reminiscences of a wizened coffee shop proprietor, to tracing the history of the dynamic, caffeinated drink in the religiously lazy and ruins-covered Rome, we have a slew of hot stuff for you in the latest Standart.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIssue 21 coalesces around the theme of sustainability, to guide us as we head into a new and better year. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe provide you with a quick cheat-sheet covering facts and easy-to-implement measures to reduce your ‘foodprint’, while Lem Butler and Kyle Ramage of Black and White Coffee Roasters give us a small insight into how they built and maintain a working relationship that birthed one of the foremost roasteries in the USA.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn this issue’s long-form piece, we look at how, and why, coffee companies sell sustainability. We survey the entire landscape, from the rise of corporate social responsibility, to greenwashing, to new initiatives set up to continue to work towards the ideal of sustainable business.","brand":"Standart","offers":[{"title":"Default Title","offer_id":32217863946342,"sku":"STMAG#21","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_21-web.webp?v=1781685988"},{"product_id":"issue-22","title":"Issue 22: Napkins, glitter, and coffee","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003eStandart Issue 22 enjoys an undeniable theme of animals. In these isolating times, people perhaps more than ever have turned to pets to satisfy many of the social joys usually inspired by interactions with friends, family, colleagues, and their fellow citizens.\u003c\/span\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003eWe start by asking a few burning questions about that most controversial of creature-related coffee, kopi luwak. Can it be ethical? Does it taste any good, anyway? Can science provide an alternative? Then, Scott Rao continues\u003c\/span\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003e in the spirit of science by taking us through the finer points of pulling a proper allongé.\u003c\/span\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003eEveryone's heard the story about Kaldi and his goats discovering coffee, but you may not have heard it told like this before; follow the herd of crazed goats on a chuckle-filled romp across the plains of Ethiopia and the Arabian peninsula.\u003c\/span\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003eWe ask one of the UK's top dairies, producing milk specifically for the specialty coffee sector, about ethical production, methane emissions, alternative milks, and the future of global food security. In Japan, we follow passion’s path to coffee with Kenji Kojima of Fuglen Tokyo,\u003c\/span\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003e and discover how farmers are producing small lots of specialty in Typhoon-threatened Japanese islands.\u003c\/span\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003eThen, the theme is in the name: we interview the founder and Chief Glitter Officer \u003c\/span\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003e Veronica P. Grimm, about inclusivity, getting it wrong before you can get it right, and the future of coffee competitions.\u003c\/span\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cbr style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; text-decoration: none;\" data-mce-fragment=\"1\"\u003e\u003cspan style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-style=\"caret-color: #262626; color: #262626; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Helvetica, Arial, sans-serif; font-size: 14px; font-style: normal; font-variant-caps: normal; font-weight: normal; letter-spacing: normal; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px; -webkit-text-size-adjust: auto; -webkit-text-stroke-width: 0px; background-color: #ffffff; text-decoration: none; display: inline !important; float: none;\" data-mce-fragment=\"1\"\u003eIn this issue's long-form article, learn about the history of cat cafés and what their popularity can tell us about the way we live in the city. Speaking of, in this issue's city profile, we survey Lima, from it's caffeinated past to what the contemporary coffee scene offers the specialty connoisseur.\u003c\/span\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":32315966750822,"sku":"STMAG#22","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_22-web.webp?v=1781685988"},{"product_id":"issue-23-punks-diodes-and-coffee","title":"Issue 23: Punks, diodes, and coffee","description":"In Standart Issue 23, we turn our gaze towards the future, and to this end many of the articles have a futuristic, even nerdy flavour, from electronics, to robots, to ponderings on whether we’ll all soon be taking our coffee in milkshake form! \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe speak to fermentation designer Lucia Solis about coffee processing, take a deep dive into who actually invented the first espresso machine, drink in life lessons and advice from World Barista Championship boss Cindy Ludviksen, and survey some of the wackier coffee patents filed over the past century.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eTo round it all out, we take an anthropological amble through a rural Turkish village where chickpea coffee is drunk practically non-stop, before skirting the Black Sea and trekking towards the Georgian capital, Tbilisi for a beautifully wrought and atmospheric treatment of its coffee history and wider culture.","brand":"Standart","offers":[{"title":"Default Title","offer_id":39341947617382,"sku":"STMAG#23","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_23-web.webp?v=1781685988"},{"product_id":"issue-24-scrubs-drums-and-coffee","title":"Issue 24: Scrubs, drums, and coffee","description":"The Standart Issue 24 has something of an aesthetic bent—but of course it does: we did after all just come out of a long-awaited summer, reminiscent of the summers of yore, when we could see friends and share memories and feel almost normal again, moments of distilled beauty tasted once more.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eIn this issue we look at how coffee can make you beautiful (or can it?) and how some leading hospitality businesses use aesthetics to reinforce feelings of community and physical interconnectivity. Speaking of... we interview an expert in the study of culture and representation, and specifically how we might learn to look at things with less judgement and ask questions of our own assumptions.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe compare and contrast types of roasting machine with Scott Rao, hear the story behind the start-up coffee subscription business The Coffee Vine, and make the case for moving towards a more equitable coffee industry by dropping talk of percentages and speaking real numbers.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eOur ‘Meet Your Barista’ feature, where we interview someone we admire from the coffee industry, features Mikey Rinaldo of New Math Coffee in Chicago; we speak about their approach to work and art, and their love of Asian coffees. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn this issues long-form essay, writer and academic Ben Wurgaft reflects on what cafés mean to us and how we’ve missed them, and it makes for a stunning rumination that I think we can all connect with.\u003cbr data-mce-fragment=\"1\"\u003e \u003cbr data-mce-fragment=\"1\"\u003eTo round it all out, we take a walk through the world’s most visited city, Bangkok, where coffee carries histories of alleged gods and resilience under their rule.","brand":"Standart","offers":[{"title":"Default Title","offer_id":39425603993702,"sku":"STMAG#24","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_24-web.webp?v=1781685988"},{"product_id":"issue-25-arabesques-alkalinity-and-coffee","title":"Issue 25: Arabesques, alkalinity, and coffee","description":"\u003cp\u003eIn 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 and what it means for the industry and inspiration.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe take a closer look at Uganda, its history and culture, and, of course, is coffee, and ask whether the concepts of hygge and fika can really be exported the world over while retaining their meaning.\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWe also spoke with Ashley Dean of the Royal Ballet in London about managing insane schedules, getting plenty of rest, and the dreaded foam roller. And speaking of, ahem, cylindrical objects, what’s the relationship between caffeine and erections? That’s right—we went there.\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":39501766393958,"sku":"STMAG#25","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_25-web.webp?v=1781685988"},{"product_id":"issue-26","title":"Issue 26: Rivers, waves, and coffee","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn Issue 26, we talk with the award-winning coffee producer Karla Boza about her move towards specialty coffee after realizing she and her father were being ripped off by coffee traders, and to Joshua Norris, an activist and educator working in Northern California to preserve the ancestral practices of the Yurok Tribe.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eYou’ll meet three leaders working to bring coffee’s troubled history to light through their businesses, and in this issue’s long-form essay, you’ll ponder along with us on the important subject of decolonizing the history of coffee, for a better future.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eBut the history of coffee and its injustices can’t possibly be tackled in one essay. We go further by suggesting a completely new origin story for coffee, and arguing that we should do away with the overly simplistic three-wave model when it comes to making sense of where we stand in coffee’s timeline.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eOur photo essay profiles and asks what we can learn from five of London’s more seasoned baristas, who work in an industry dominated by the young. We tackle the science behind how ambient café sounds can improve creativity and help us to work better, before gambolling about Ljubljana, the city that flowered among the vestiges of three empires.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":39574646620262,"sku":"STMAG#26","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_26-web.webp?v=1781685988"},{"product_id":"issue-27","title":"Issue 27: Space, toast, and coffee","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eThis edition is a celebration of the unexpected, the bold, the off-kilter, and the odd. \u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eDid 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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFew 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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIn this Issue 27\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e, we profile barista and unconventional café owner Giulia Carrelli of \u003c\/span\u003e@troublecoffeeco\u003cspan data-mce-fragment=\"1\"\u003ein 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.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe 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.\u003c\/span\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":39664973217894,"sku":"STMAG#27","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_27-web.webp?v=1781685988"},{"product_id":"issue-28","title":"Issue 28: Opera, lions, and coffee","description":"\u003cmeta charset=\"UTF-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFrom Thailand and Costa Rica, to Portland, Karachi and more, the stories in the new Standart highlight the common values and community spirit embodied by talented people working in coffee the world over.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn the new issue, we profile Aida Batlle, who gives us the inside scoop on the events and choices that led to her becoming one of coffee’s premier producers. \u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eWe take a look at how reform of and investment in the coffee seed sector could provide insurance for the future of coffee. We also explore the lengthy relationship between masculinity, capitalism, and strong coffee.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eSick of complicated pour-over techniques and recipes? We consider a simplified version that should help anyone get started with brewing a tasty cup. This, and much more.\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":39815793967206,"sku":"STMAG#28","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_28-web.webp?v=1781685988"},{"product_id":"copy-of-issue-29-touch-kindness-and-coffee","title":"Issue 29: Touch, kindness, and coffee","description":"\u003cp\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe profile an American entrepreneur setting up shop in\u003cstrong\u003e Tbilisi, Georgia\u003c\/strong\u003e whose café works to instil a sense of community in a city of people from many different backgrounds and origins.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eWe take a very geeky look at an exciting new espresso technique, the Turbo Shot, and examine whether it can be adapted for café use, before sitting down with \u003cstrong\u003eTikTok\u003c\/strong\u003e and YouTube creator \u003cstrong\u003eMorgan Eckroth\u003c\/strong\u003e to discuss competition, social media, and being nice online.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eIt is often the smaller, more unobtrusive features of a café that make it feel like a second home to its regulars, and in this issue’s photo essay, we celebrate the quirky decor of an old café in Madrid. Moving to London, we speak with an independent bespoke tailor whose company’s profits are used to provide training opportunities and gender-affirming clothing to LGBTQI+ individuals.\u003c\/span\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eFinally, we zoom through the streets of\u003cstrong\u003e Vilnius, the capital of Lithuania\u003c\/strong\u003e, uncovering its historical and coffee-related treasures, while another thought-provoking article contemplates the movement for businesses to provide customers with menstrual products for free—with coffee shops leading the charge.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":46960813506905,"sku":"STMAG#29","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_29-web.webp?v=1781685988"},{"product_id":"copy-of-issue-30-bubbles-brutalism-and-coffee","title":"Issue 30: Bubbles, brutalism, and coffee","description":"\u003cmeta charset=\"UTF-8\"\u003e\u003cmeta charset=\"UTF-8\"\u003e\u003cspan data-mce-fragment=\"1\"\u003eStandart Issue 30 was inspired by a substance that one might not at first associate with coffee—metal. Sure, some of the equipment used in high-end coffee shops is made of the stuff, but, as in every issue of \u003c\/span\u003e\u003cem data-mce-fragment=\"1\"\u003eStandart\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, we like to take things a little further and attack themes from different angles, in the hope that the end result achieves that additional sense of polish and cohesion. And so: From motorbikes to music, café aesthetics to fermentation tanks, refractometers to taking a bunch of needles to your espresso, we've got quite a journey lined up for you. \u003c\/span\u003e\u003cbr\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":46961050976601,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_30-web.webp?v=1781685989"},{"product_id":"issue-31-hellos-goodbyes-and-coffee","title":"Issue 31: Hellos, goodbyes, and coffee","description":"\u003cdiv data-mce-fragment=\"1\"\u003eStandart Issue 31 is a dream, at least figuratively! As we developed the issue, motifs of speed, time, and ephemerality recurred, lending the issue a cohesive and dreamlike texture. \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003eWe visit \u003cstrong\u003eDouglas Weber\u003c\/strong\u003e, founder of Weber Workshops, and talk about his design philosophy and where he gets his ideas, before joining Formula 1 driver \u003cstrong\u003eValtteri Bottas \u003c\/strong\u003efor a coffee and a drive as we discuss everything from go-karting to coffee roasting and Moomins. \u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cstrong\u003eLance Hedrick\u003c\/strong\u003e tells the tale of the development of home espresso and even poses with his favourite vintage lever espresso machines for a calendar that will last you the whole year!\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":46961115988313,"sku":"STMAG#31","price":32.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_31-web.webp?v=1781685988"},{"product_id":"issue-32-plants-parents-and-coffee","title":"Issue 32: Plants, parents, and coffee","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eThe theme of Issue 32 dances with the warmth of family, and we embark on a journey where a simple act becomes a shared symphony – sipping coffee together.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eFrom coffee plants and caffeinated secrets of Italian football stadiums, all the way to the chocolate industry, 168 pages of fresh content await, covering the wide world of coffee and the people who inhabit it.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cspan\u003eFrom the Himalayas to Honduras, Massachusetts to Barcelona, our #32 explores subjects as disparate as custom-made milk jugs and latte art contests, overrated filter coffee, caffeinated pagan rituals, workplace language and politics, making specialty chocolate, and whether freezing your roasted coffee can not only keep it fresh for longer but actual enhance its flavour.\u003c\/span\u003e\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":48317758636377,"sku":"STMAG#32","price":16.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_32-web.webp?v=1781685988"},{"product_id":"issue-33-hustle-bustle-and-coffee","title":"Issue 33: Hustle, Bustle \u0026 Coffee","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cspan\u003eIssue 33 is a tribute to the ambient symphony of coffee rituals—slurps, clinking cups, the hum of the espresso machine, and muffled conversation forming the soundtrack of your favourite café.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eIt was these same sounds that provided the little throb of inspiration that started the production of this issue, giving it a sense of kaleidoscopic harmony.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWe’ve scored an exclusive interview with NBA superstar and minor coffee mogul \u003c\/span\u003e\u003ca role=\"link\" href=\"https:\/\/www.instagram.com\/JimmyButler\/\" class=\"x1i10hfl xjbqb8w x1ejq31n xd10rxx x1sy0etr x17r0tee x972fbf xcfux6l x1qhh985 xm0m39n x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd\" tabindex=\"0\"\u003e@JimmyButler\u003c\/a\u003e\u003cspan\u003e, spilled the beans on the potential of an oft-overlooked coffee species, experimented with a new—and fun—way to dial in your espresso, and brought you a story of how worms are playing a starring role in shaping the path to organic coffee in Kenya.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e \u003cmeta charset=\"UTF-8\"\u003e \u003cspan\u003eNavigating the urban chaos to find that perfect cup of tranquility, the cover of our new issue takes you on a journey through the bustling Porto, where the quest for the perfect coffee harmonizes with the rhythm of the city. \u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eInspired by Depeche Mode’s ‘Enjoy the Silence’ and Saul Leiter’s visual symphony, our latest cover story is captured by photographer \u003c\/span\u003e\u003ca role=\"link\" href=\"https:\/\/www.instagram.com\/Luba.Kozorezova\/\" class=\"x1i10hfl xjbqb8w x1ejq31n xd10rxx x1sy0etr x17r0tee x972fbf xcfux6l x1qhh985 xm0m39n x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd\" tabindex=\"0\"\u003e@Luba.Kozorezova\u003c\/a\u003e\u003cspan\u003e, and beautifully echoes the overarching theme of the issue: sound.\u003c\/span\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cp data-mce-fragment=\"1\"\u003e \u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":48317833970009,"sku":"STMAG#33","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_33-web.webp?v=1781685988"},{"product_id":"issue-33-hustle-bustle-and-coffee-copy","title":"Issue 34: Risks, Temperance \u0026 Coffee","description":"\u003cdiv data-mce-fragment=\"1\"\u003e\n\u003cmeta charset=\"UTF-8\"\u003e\n\u003cspan\u003e\u003cem\u003eStandart\u003c\/em\u003e Issue 34 dances around its themes of risk, reward, and chance—mirroring the essence of nature's renewal.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis quarter, we question whether the golden ratio might hold the formula to the perfect filter basket, and explore why in early 20th-century Sweden, coffee was considered one of the biggest threats to the nation’s health. And beware, you might find yourself pleasantly tipsy and overly caffeinated from our coffee and natural wine tasting experiment!\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eTo refresh your mind with some synth melody, we’ve scored an exclusive interview with the Japanese electronic music duo Satoshi And Makoto, exploring the chances they take in carving their unique sound, after which we’ll take you on a walk through Kyoto and philosophize over some of it’s most charming features.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eSpeaking of risk, we were compelled to investigate why playing cards in Italian cafés may or may not be (we admit, we’re still not quite sure) illegal, and how even a naive shuffle could lead to unforeseen consequences—yes, even jail time.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDiving deeper into Italian coffee culture, our journey takes us to New York City, where we discover a coffee-themed social club nestled in a Neapolitan pizzeria.\u003c\/span\u003e\n\u003c\/div\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":48523728093529,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_34-web.webp?v=1781685988"},{"product_id":"issue-35-ripples-reflections-coffee","title":"Issue 35: Ripples, Reflections \u0026 Coffee","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe all-new Standart Issue 35 pays homage to the one substance that’s always by coffee’s side: water. Ubiquitous in coffee’s journey—from the growth of the coffee plant to processing, shipping, and brewing, and where all things start and end.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn his article, Lance Hedrick \u003c\/span\u003e\u003cspan\u003ewill advise you how to get the most out of your coffee with some basic water chemistry, while neuroscientist Fabiana Carvalho \u003c\/span\u003e\u003cspan\u003ewill introduce you to the finer applications for sensory science in coffee, exploring the impact of extrinsic factors, such as the colour of coffee packaging, on flavour perception.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eDiving deeper, we board an actual Royal Navy submarine and investigate how to brew coffee properly under water, when land is nowhere in sight. Resurfacing, we catch up with an Olympic, World, and Commonwealth champion swimmer Zac Stubblety \u003c\/span\u003e\u003cspan\u003eCook and talk more about the role of coffee in his pre-race routine.\u003c\/span\u003e\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":49266702025049,"sku":"STMAG35","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_35-web.webp?v=1781685989"},{"product_id":"issue-37-dreams-gossamer-coffee","title":"Issue 37: Dreams, Gossamer \u0026 Coffee","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003e\u003cem\u003eStandart Issue 37\u003c\/em\u003e is inspired by the obscure, the strange and the unexpected. Because context, curiosity and good coffee can connect the most distant and obscure of threads.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThis winter, we’re taking you on a round trip around the globe—from the Amazonian rainforest and coffee estates of South India, to \u003cstrong\u003eHendon Coffee Lab\u003c\/strong\u003e in Oregon, charming streets of Porto \u0026amp; some of the \u003cstrong\u003ebest Tasmanian coffee shops\u003c\/strong\u003e.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_Dreams0788_copy.jpg?v=1741342433\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003eThis season, we venture deep into the Amazon rainforest to meet \u003cstrong\u003eCelesty Paityxaey Suruí\u003c\/strong\u003e, Brazil’s first indigenous barista and coffee producer championing specialty robusta and her people’s heritage.\u003cbr\u003e\u003cbr\u003eFrom the dense forests of Brazil to the coffee estates of South India, we introduce you to \u003cstrong\u003eKomal Sable\u003c\/strong\u003e, co-founder of \u003cstrong\u003eSouth Indian Coffee Company\u003c\/strong\u003e, whose journey redefines what it means to lead in coffee production. Going further into the scientific realm, we step inside the Hendon Coffee Lab in Oregon to discover \u003cstrong\u003ehow the scientific method continues to shape our understanding of coffee\u003c\/strong\u003e.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_Dreams0799_copy.jpg?v=1741342433\" alt=\"\"\u003e\u003cbr\u003e\u003cbr\u003eOur essays delve into the quirks of the coffee world, with a surprising defence of quakers, an \u003cstrong\u003eexploration of bees’ crucial role in coffee ecosystems\u003c\/strong\u003e, and \u003cstrong\u003eAI-driven musings on the future of specialty coffee shops\u003c\/strong\u003e.\u003cbr\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":54281407889753,"sku":"","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_37-web.webp?v=1781685989"},{"product_id":"issue-36-ridges-waves-coffee-1","title":"Issue 36: Ridges, Waves \u0026 Coffee","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eStandart Issue 36 is full of people, stories, essays, and interviews all inspired by texture. Because really, that is the key to all worthwhile artistic expression; it is the muscle and sinew that sits atop the skeleton and gives it life, that makes it dance, and writhe, and sweat.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eThe texture of our new edition is comprised of many dots of information—people, stories, and cultural details from around the world of coffee—collected, curated, and combined to form an impression of coffee culture to be experienced by you in print.\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":54281453633881,"sku":"","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_36-web.webp?v=1781685989"},{"product_id":"issue-38-spick-spank-coffee","title":"Issue 38: Spick, Span \u0026 Coffee","description":"\u003cp\u003eSteeped in the theme of cleanliness, in our spring 2026 edition we will be covering the \u003cstrong\u003eessentials of a proper cafe hygiene routine,\u003c\/strong\u003e because keeping things spotless isn’t optional, it’s essential. Continuing the theme, our photo essay will peak behind the oft-overlooked spaces in the coffee shop that nevertheless catch the public eye.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/2025_03_03_standart_389419.jpg?v=1747666821\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOur origin profile will take you to\u003cstrong\u003e East Timor\u003c\/strong\u003e, also known as Timor Leste, one of the world’s top producers of organic coffee, while our city profile roams \u003cstrong\u003ethe sun-drenched streets of Madrid\u003c\/strong\u003e, to survey its delights and chase down all that coffee with as much vermouth.\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/2025_03_03_standart_389425.jpg?v=1747666821\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eOn a spicier note, we will explore the surprising \u003cstrong\u003eparallels between coffee and pepper\u003c\/strong\u003e, before heading into murky ethical waters with a deep dive into the \u003cstrong\u003einfamous kopi luwak\u003c\/strong\u003e—the coffee world’s most controversial cup. What does our reaction to it reveal about our values and morals?\u003c\/p\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Subscription_Standart_38_1.png?v=1747666821\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003eThe season’s complimentary coffee sample for our subscribers is a naturally processed \u003cstrong\u003eSanta Cristina Family Selection\u003c\/strong\u003e coffee, grown by Hernandez family and roasted by our friends from \u003cstrong\u003eKaffeelix Roastery in Austria\u003c\/strong\u003e. A perfect springtime brew, it unveils beautiful notes of vanilla, hazelnut, nougat, and red berries—beautifully balanced, with a medium body and delightful sweetness.\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":54611608699225,"sku":"","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_38-Cover.webp?v=1780400001"},{"product_id":"issue-39-raves-revels-coffee","title":"Issue 39: Raves, Revels \u0026 Coffee","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eWe begin in West Africa, where our origin profile explores Ghana, renowned for its cocoa, but lesser known for its coffee. We ask: can it hold its own in the cup? From there, we head east to Kenya, diving into the tangled history of its coffee’s genetic diversity and what’s at stake for its future.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWith Japan entering peak tourist season, chances are some of you have a trip on the books. Our city profile takes you to Kyoto for a coffee-soused wander around the quintessential Japanese city.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBack home, we sit down with British Olympian \u003c\/span\u003e\u003ca role=\"link\" href=\"https:\/\/www.instagram.com\/JodieAlicia\/\" class=\"x1i10hfl xjbqb8w x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd\" tabindex=\"0\"\u003eJodie Alicia\u003c\/a\u003e\u003cspan\u003e to talk sprinting, reinvention, and the small but mighty role coffee plays in her next chapter. Her medals aren’t the only things gleaming in this issue, as we showcase one of the world’s most enviable vintage espresso machine collections by \u003c\/span\u003e\u003ca role=\"link\" href=\"https:\/\/www.instagram.com\/henklangkempercollection\/\" class=\"x1i10hfl xjbqb8w x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd\" tabindex=\"0\"\u003eHenk Langkemper\u003c\/a\u003e.\u003cbr\u003e\u003cbr\u003e\u003ca role=\"link\" href=\"https:\/\/www.instagram.com\/RoasterKat\/\" class=\"x1i10hfl xjbqb8w x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd\" tabindex=\"0\"\u003eRoaster Kat\u003c\/a\u003e\u003cspan\u003e joins us to bust one of roasting’s biggest misconceptions, while regular contributor \u003c\/span\u003e\u003ca role=\"link\" href=\"https:\/\/www.instagram.com\/LanceHedrick\/\" class=\"x1i10hfl xjbqb8w x1ejq31n x18oe1m7 x1sy0etr xstzfhl x972fbf x10w94by x1qhh985 x14e42zd x9f619 x1ypdohk xt0psk2 x3ct3a4 xdj266r x14z9mp xat24cr x1lziwak xexx8yu xyri2b x18d9i69 x1c1uobl x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz notranslate _a6hd\" tabindex=\"0\"\u003eLance Hedrick\u003c\/a\u003e\u003cspan\u003e pens a personal essay on what he owes the enthusiast community that shaped his approach to coffee.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eOf course, no proper celebration is complete without the clink of a wine glass. Our deep dive into tannins leads us into the world of low-intervention wine, told through the journeys of four coffee professionals who’ve swapped beans for grapes.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eBut the night is still young, and a few pages later, we trade the vineyard for the bar and serve up the origin stories of some of the world’s most iconic coffee cocktails.\u003c\/span\u003e\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":56207824650585,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_39-web.webp?v=1781685989"},{"product_id":"a-measure-of-life-coffee-moments-from-the-past-century","title":"A Measure of Life: Coffee Moments from the Past Century","description":"\u003cp data-start=\"345\" data-end=\"610\"\u003eCoffee has a way of revealing life in its quietest, most unguarded moments. Published by Standart, \u003cstrong\u003e\u003cem data-start=\"421\" data-end=\"440\"\u003eA Measure of Life: Coffee Moments from the Past Century\u003c\/em\u003e\u003c\/strong\u003e gathers 185 archival photographs from the past century, tracing how this simple ritual has shaped mornings, conversations, relationships, and rhythms across generations.\u003c\/p\u003e\n\u003cp data-start=\"612\" data-end=\"957\"\u003eCurated by designer and curator \u003ca href=\"https:\/\/www.instagram.com\/paris_image_unlimited\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong data-start=\"644\" data-end=\"658\"\u003eDavid Miró\u003c\/strong\u003e\u003c\/a\u003e, with foreword from Japanese artist \u003ca href=\"https:\/\/www.instagram.com\/to_make_it_home\/\" rel=\"noopener\" target=\"_blank\"\u003e\u003cstrong data-start=\"694\" data-end=\"709\"\u003eJun Iwasaki\u003c\/strong\u003e\u003c\/a\u003e, our new book pairs iconic imagery with overlooked fragments of everyday life. Across three chapters: \u003cstrong data-start=\"809\" data-end=\"821\"\u003ePatience\u003c\/strong\u003e, \u003cstrong data-start=\"823\" data-end=\"835\"\u003ePleasure\u003c\/strong\u003e, and \u003cstrong data-start=\"841\" data-end=\"850\"\u003eBliss\u003c\/strong\u003e—it moves through kitchens, cafés, caravans, film sets, and city corners, finding poetry in the ordinary.\u003c\/p\u003e\n\u003cp data-start=\"959\" data-end=\"1398\"\u003eOur new limited-edition book features work by renowned photographers such as \u003cstrong data-start=\"1016\" data-end=\"1031\"\u003eSaul Leiter\u003c\/strong\u003e, \u003cstrong data-start=\"1033\" data-end=\"1052\"\u003eDario Catellani\u003c\/strong\u003e\u003cspan data-start=\"1033\" data-end=\"1052\"\u003e, and \u003c\/span\u003e\u003cstrong data-start=\"1054\" data-end=\"1069\"\u003eSarah Blais,\u003c\/strong\u003e alongside anonymous and vernacular images that enrich its human texture. Cultural figures from\u003cstrong\u003e David Bowie and Isabella Rossellini to Jim Jarmusch, David Lynch, and Chloë Sevigny\u003c\/strong\u003e appear not as celebrities but as participants in a shared, familiar ritual.\u003c\/p\u003e\n\u003cp data-start=\"1400\" data-end=\"1532\"\u003ePrinted in Berlin, Germany, on premium Holmen paper and bound in a \u003cstrong data-start=\"1441\" data-end=\"1460\"\u003ewoven hardcover\u003c\/strong\u003e, this 200+ page volume is designed for slow reading and long lingering.\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":56620251742553,"sku":"BOOK#2","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/A_Measure_of_Life.png?v=1781686567"},{"product_id":"mirage-cafe-limited-edition-vinyl-lp","title":"Mirage Cafe 幻景喫茶 (Standart Release)","description":"\u003cp data-start=\"531\" data-end=\"684\"\u003eA limited-edition vinyl created in collaboration with \u003cem\u003eStandart\u003c\/em\u003e, \u003cem\u003eMirage Cafe\u003c\/em\u003e marks the return of Japanese Electronic duo \u003ca href=\"https:\/\/standartmag.com\/pages\/interview-satoshi-makoto\" rel=\"noopener\" target=\"_blank\"\u003eSatoshi \u0026amp; Makoto\u003c\/a\u003e, previously featured in \u003ca href=\"https:\/\/standartmag.com\/products\/issue-33-hustle-bustle-and-coffee-copy\" rel=\"noopener\" target=\"_blank\"\u003eIssue 34.\u003c\/a\u003e\u003c\/p\u003e\n\u003cp data-start=\"686\" data-end=\"993\"\u003eBlending ambient electronica and understated groove, the album mirrors the rhythm of a day shaped by coffee—gradual, immersive, and quietly transformative.\u003c\/p\u003e\n\u003cp data-start=\"686\" data-end=\"993\"\u003ePressed on \u003cstrong\u003egreen vinyl in a limited run of 500 copies\u003c\/strong\u003e—available exclusively through our website.\u003c\/p\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":57911165813081,"sku":"VINYL#1","price":30.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Mirage_Cafe.png?v=1781686567"},{"product_id":"issue-40-highs-lows-coffee","title":"Issue 40: Highs, Lows \u0026 Coffee","description":"\u003cdiv\u003eOur 40th exploration into the world of coffee brings you the theme of crisis—because when things fall apart, we discover what truly holds.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eCoffee is rather good at this sort of thing. It doesn’t fix the problem, but it does make the conversation warmer, the silences less awkward, and the world marginally more bearable. In a cafe, people share tables, sugar, and—occasionally— life stories they’d never dream of revealing outside those walls.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eWe begin in Ecuador, where a fragile but biodiverse coffee ecosystem is struggling to endure. Our journey then moves to Rio de Janeiro to meet Boquinha, the surfer-barista whose life—and whose coffee—has been defined by resilience.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eElsewhere, we examine beauty and inequality through the lens of a single café, before throwing ourselves into the noisy chaos of the Italian espresso bar. \u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eOur essays push the theme further: What hidden truths can coffee’s precolonial past offer about power? How does the humble one-way valve on your bag of beans speak volumes about waste and preservation? And in Ireland, we meet a professional surfer Noah Lane who confronts both waves and business with equal courage.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eFinally, our city profile brings us to Sarajevo, where coffee culture—wedged between fallen empires and rising tensions—remains a symbol of survival, defiance, and shared humanity.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eJoin us as we navigate the fractures and turning points, and discover how, even in crisis, coffee remains a companion, a catalyst, and a quiet reminder that we are never quite alone.\u003c\/div\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":58134036578649,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_40-web.webp?v=1781685989"},{"product_id":"issue-41-vim-whimsy-coffee","title":"Issue 41: Vim, Whimsy \u0026 Coffee","description":"\u003cdiv\u003eDrown your thoughts of tomorrow in the bottom of a coffee cup—our new issue has arrived, inviting you to lighten up: explore, tinker, be curious, wonder like a child, and play. \u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\u003c\/div\u003e\n\u003cdiv\u003eNow, our issue starts at the cupping table, where we test the virtues and limitations of using distilled water in professional cupping, its effect on taste and price. While there, two of the industry’s sharpest palates make a compelling case for sharing the cupping table with strangers.\u003cbr\u003e\u003cbr\u003e“Hey babe, what do you want for dinner?” If that line sounds familiar, you already know our Meet Your Guest interviewee: professional chef turned social media sensation Andy Hearnden, with whom we talk content, creativity, and why the customer isn’t always right.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eStaying within the world of hospitality, we speak to Carolyne Lane, Head of Coffee at the Michelin-starred Noma, about coffee's role in one of the world’s most innovative dining experiences—and of course, fermentation!\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cbr\u003eIn SHOUT!, latte art champion and educator Emilee Bryant reflects on whether she's fallen out of love with latte art or if the craft has simply evolved.\u003cbr\u003e\u003cbr\u003e\n\u003c\/div\u003e\n\u003cdiv\u003eAt the intersection of music and coffee culture, we explore the rise of café raves such as Coffee And Beats Miami, and the new generation redefining what a cafe can be.\u003c\/div\u003e","brand":"Standart","offers":[{"title":"Default Title","offer_id":58134056927577,"sku":null,"price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1327\/4475\/files\/Standart_41-web.webp?v=1781685988"}],"url":"https:\/\/standartmag.com\/collections\/store-copy.oembed?page=2","provider":"Standart","version":"1.0","type":"link"}