Issue 27: Space, toast, and coffee

Name: Issue 27: Space, toast, and coffee
Brand: Standart
SKU: STMAG#27
Price: 32.00 USD
Availability: OutOfStock

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Description

This edition is a celebration of the unexpected, the bold, the off-kilter, and the odd.

Did you know about the difference between taste and flavour, and that sweetness in coffee is, well, not actually sweet? Okay, bad example; being a Standart reader, you probably do. But you get the point. And you get to read a neuroscientist of coffee tell you all about it.

Few would expect to hear of coffee being grown on the Italian island of Sicily, but coffee (well, some) is indeed planted there, and we can’t wait to tell you more.

In this Issue 27, we profile barista and unconventional café owner Giulia Carrelli of @troublecoffeecoin San Francisco, charting at how she’s driven her business to success through the good times and the bad, dedicated to a courageously staff-centric model.

We also examine the complicated delivery system that gets astronauts their coffee fix during their stints in zero-gravity. In this issue's long-form essay, we delve in to how the pandemic has affected how we linger and loiter in cafés. This, and much more.

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

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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

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Issue 27: Space, toast, and coffee