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Starts with Standart Issue 42 and Imbachi Reserve Coffee from Doubleshot Roasters
Issue 41: Vim, Whimsy & Coffee
Drown 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.
Now, 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.
“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.
“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.
Staying 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!
In 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.
At 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.
Issue 41: Vim, Whimsy & Coffee
Drown 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.
Now, 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.
“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.
Staying 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!
In 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.
At 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.
Testimonials
Standart captures the intersection of coffee’s hospitality and science in a way that few others have ever achieved. Their dedication to highlighting pillars of the coffee industry, scientific innovations, and history through the lens of art has made them a must have on my bookshelf for years.
Morgan Eckroth | 2022 US Barista Champion & Coffee Content Creator
A publication that dreams big and deftly blends artistry, intellect, and a love for coffee into a delicious mix of articles with generous spirit, relevant material, and just the right amount of seriousness.
Geoff Watts | Co-founder of Intelligentsia Coffee
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
Standart's success surprised me at first, as I had thought long-form print was dying. But it's gratifying to see coffee lovers embrace a magazine that dives deep, intelligently, into issues that matter to our industry.
Scott Rao | Consultant, coffee professional
Standart is the one and only coffee-centred magazine that tells culture diversity through coffee. It has intelligent contents and design, and is full of fact-based articles that stimulate my intellectual curiosity.
Hidenori Izaki | 2014 World Barista Champion
You’ll just as easily read a profile with a barista champion right after a piece exploring tasseography, the art of reading tea and coffee leaves. Content is at the forefront in Standart.
Jenn Chen | Coffee Content Creator
Standart is highest end celebration of coffee as art, science and people. A masterpiece of quality journalism advancing the understanding of all things coffee.
Tim Schilling | Former CEO of World Coffee Research
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.
