In 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.
We 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.
We 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.
Ethiopia Konga
Roasted by: The Barn
Shipped with: Standart 32
Notes: Apricot jam, black tea, silky
Origin: Natural, mixed heirloom
Type: Filter
By:
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
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.
✓ Taste of specialty to accompany the reading
✓ Quarterly print magazine
✓ Full digital archive access
✓ Standart Community app
✓ Reader benefits and events
Comes with Standart 42 and Imbachi Reserve Coffee from Doubleshot Roasters
