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Issue 20: Words, flowers, and coffee
Issue 20: Words, Flowers, and Coffee - Standart
Issue 20: Words, Flowers, and Coffee - Standart
Issue 20: Words, Flowers, and Coffee - Standart

Issue 20: Words, flowers, and coffee

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Sale price$32.00
Description
In 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.

In 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?

The 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.
 
Talor 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.
 
This 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!
Featured Coffee

Ethiopia Konga

Roasted by: The Barn
Shipped with: Standart 32
Notes: Apricot jam, black tea, silky
Origin: Natural, mixed heirloom
Type: Filter

Recipe

By:

  • Rinse your Chemex filter paper
  • Add 35g of coffee ground medium-coarse
  • Pour 70g water just off the boil, stir the slurry, and wait 30 seconds for the coffee to bloom.
  • Pour 430g of additional water, so that the total water is 500g.
  • Stir the slurry ten times.
  • Wait. The total brew time should take about 4 minutes.
What they say
The articles in Standart cover a wide range of topics pertinent to the industry. The production value of the magazine is excellent, including the layout, photography, and illustration.

Jessica Godfrey | International Marketing at Coffee Supreme

The articles in Standart cover a wide range of topics pertinent to the industry. The production value of the magazine is excellent, including the layout, photography, and illustration.

Jessica Godfrey | International Marketing at Coffee Supreme

The articles in Standart cover a wide range of topics pertinent to the industry. The production value of the magazine is excellent, including the layout, photography, and illustration.

Jessica Godfrey | International Marketing at Coffee Supreme

Become a reader

Reading Standart should be like visiting your favourite café and striking up a chance conversation. We created Standart—an independent print magazine about coffee—as an antidote to the anxiety of the modern age.

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Comes with Standart 42 and Imbachi Reserve Coffee from Doubleshot Roasters