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Starts with Standart Issue 42 and Imbachi Reserve Coffee from Doubleshot Roasters
Issue 42: Seams, Passages & coffee
Right in time for spring, our newest edition lingers with the theme of transition. We’re interested in what passes and fades, and in what strangely persists. The rituals around coffee endure not because they are permanent, but because they are practised.
We start with an essay on the peculiar comfort of decent coffee at airports, those liminal places where taste, time zones, and identities blur. Taking off, we sit down with Spanish artist and designer Jaime Hayon, make a spirited defence of pumpkin spice, and step inside El Minutito in Mexico City, a cafe that feels like wandering into a sci-fi novel for your daily cup.
Along the way, we meet barista and running obsessive Romain Wyndaele to talk speed, caffeine, and why runner’s high might be a myth, compare London’s street scenes and shopfronts across time, and explore the long, intertwined history of coffee and reading.
We travel further and bring you an origin profile of Zambia, trace evolving coffee rituals in Egypt, and end in Venice, a city that—like coffee itself—has learned how to live with constant change.
Published in partnership with HARIO, Comandante, Acme, Acaia, Chemex, Archers, and La Marzocco.
As a special spring treat, all our subscribers will get a fresh copy of Issue 42 with a complimentary coffee sample. This spring, it’s washed Ethiopia Elto coffee by Archers from Dubai—expect flavours of jasmine, lemongrass, pear, and Earl Grey.
Issue 42: Seams, Passages & coffee
Sale price$32.00
Issue 42: Seams, Passages & coffee
Right in time for spring, our newest edition lingers with the theme of transition. We’re interested in what passes and fades, and in what strangely persists. The rituals around coffee endure not because they are permanent, but because they are practised.
We start with an essay on the peculiar comfort of decent coffee at airports, those liminal places where taste, time zones, and identities blur. Taking off, we sit down with Spanish artist and designer Jaime Hayon, make a spirited defence of pumpkin spice, and step inside El Minutito in Mexico City, a cafe that feels like wandering into a sci-fi novel for your daily cup.
Along the way, we meet barista and running obsessive Romain Wyndaele to talk speed, caffeine, and why runner’s high might be a myth, compare London’s street scenes and shopfronts across time, and explore the long, intertwined history of coffee and reading.
We travel further and bring you an origin profile of Zambia, trace evolving coffee rituals in Egypt, and end in Venice, a city that—like coffee itself—has learned how to live with constant change.
As a special spring treat, all our subscribers will get a fresh copy of Issue 42 with a complimentary coffee sample. This spring, it’s washed Ethiopia Elto coffee by Archers from Dubai—expect flavours of jasmine, lemongrass, pear, and Earl Grey.
Featured Coffee & Brewing Guide: Ethiopia Elto Washed by Archers
Notes: Jasmine, lemongrass, pear, and Earl Grey.
Filter
Before the first pour
Prepare a dose of 15 grams of coffee. Heat water to around 93 - 96 degrees Celsius. Pre-wet the paper filter on the dripper & dispose of the water in the server. Grind the coffee to about 600 to 700 microns. Place the coffee grinds onto the pre-wetted paper filter on the dripper.
For the first pour and bloom
Pour 40 ml in a circular manner. Let the coffee bloom until 30-40 seconds.
For the second pour
Continuing in a circular manner, pour 70ml more, until 110 ml, by 1 minute and 10 seconds.
At the third pour and onto the last & fourth pour — Still in circles, pour the next 70 ml to make 180 ml within 2 minutes. For the last pour, focus at the center until 225 ml. Dripping should complete within 2 minutes to 3 minutes and 20 seconds.
After the last pour — If the water drains either slower than 2 minutes and 40 seconds to 3 minutes and 20 seconds, consider adjusting your grind size. Dispose of the coffee grounds & the paper filter responsibly. Pour the brew into your favorite cup — and enjoy your coffee!
Espresso
For Espresso
Dose: 18 to 20 grams. Yield: 32 to 36 grams. Time: 22 to 26 seconds. Ratio: 1:1.8 - 1:2. Temperature: 90°C - 92°C.
Dose
90ml cup: 18-20 grams. 120ml cup: 18-20 grams. 150-180ml cup: 18-20 grams. 210-240ml cup: 18-20 grams.
Yield
90ml cup: 40 mL (split shot). 120ml cup: 20-24mL. 150-180ml cup: 22-28mL. 210-240ml cup: 30-32mL. Temperature: 90°C - 93°C
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