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Issue 28: Opera, lions, and coffee

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Sale price$32.00
Description

 

From 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.

In 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.

We 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.

Sick 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.

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

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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