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Starts with Standart Issue 42 and Imbachi Reserve Coffee from Doubleshot Roasters
Issue 43: Spits, Sparks & Coffee
Issue 43 is given over to heat, in all its scorching glory — and arrives in two cover variants.
In pole position is Formula One driver and longtime friend of Standart, Valtteri Bottas, who we reached at home in Monaco during a break between races. It turns out that the men piloting earthbound rockets around a circuit, judging each corner by the millisecond, still find a quiet moment to consider the merits of a flat white.
We stay with speed in Melbourne, where Kirk Pearson of Project Zero walks us through the laws of physics he's willing to bend to put a latte in your hands in fifteen seconds flat. The secret, it turns out, is pre-batched espresso.
The heat carries through the issue. Our city profile takes us to a sun-bleached Los Angeles; over a bowl of matcha, writer Tanya Nanetti makes the case for green as the new black. And when it all gets to be too much, we retreat to the alpine town of Hakuba for a short Japanese holiday, before tracing the coffee culture of Malawi in our origin profile.
As ever, every subscriber copy arrives with a coffee to match the reading: a fully washed Pink Bourbon and Caturra, grown by the Carlos Imbachi family in Colombia and roasted by Doubleshot in Prague.
Published in partnership with Mahlkönig Home, Faema, Cropster, Doubleshot, and PUQ.
Issue 43: Spits, Sparks & Coffee
Sale price$32.00
Issue 43: Spits, Sparks & Coffee
Issue 43 is given over to heat, in all its scorching glory — and arrives in two cover variants.
In pole position is Formula One driver and longtime friend of Standart, Valtteri Bottas, who we reached at home in Monaco during a break between races. It turns out that the men piloting earthbound rockets around a circuit, judging each corner by the millisecond, still find a quiet moment to consider the merits of a flat white.
We stay with speed in Melbourne, where Kirk Pearson of Project Zero walks us through the laws of physics he's willing to bend to put a latte in your hands in fifteen seconds flat. The secret, it turns out, is pre-batched espresso.
The heat carries through the issue. Our city profile takes us to a sun-bleached Los Angeles; over a bowl of matcha, writer Tanya Nanetti makes the case for green as the new black. And when it all gets to be too much, we retreat to the alpine town of Hakuba for a short Japanese holiday, before tracing the coffee culture of Malawi in our origin profile.
As ever, every subscriber copy arrives with a coffee to match the reading: a fully washed Pink Bourbon and Caturra, grown by the Carlos Imbachi family in Colombia and roasted by Doubleshot in Prague.
Colombia Imbachi Reserve by Doubleshot
Aroma is dominated by tropical fruits, plums and panela. In flavor, notes of chocolate covered raising, plums and lemongrass.
Featured Coffee & Brewing Tips
V60
17 g coffee. 250 g 94 °C water. Grinder – adjust to reach desired time.
Steps
0:00 → pour up to 50 g, swirl. 0:40 → pour up to 100 g. 1:20 → pour up to 150 g. 2:00 → pour up to 250 g. Total time around 2:45–3:15.
Pulsar
20 g coffee. 330 g 94 °C water. Grinder – adjust to reach desired time. (e.g. 1Zpresso K-Ultra 6,5-7)
Steps
0:00 → valve closed, pour up to 60 g, swirl. 0:45 → pour up to 200 g → open the valve to ~45°. 1:45 → pour up to 340 g. Total time around 3:30–4:00. Ideal water should have low TDS - around 80 ppm, and lower alkalinity - ideally around 40 ppm. For EU based readers we highly recommend Crystaline water.
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Morgan Eckroth | 2022 US Barista Champion & Coffee Content Creator
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Geoff Watts | Co-founder of Intelligentsia Coffee
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Hidenori Izaki | 2014 World Barista Champion
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Jenn Chen | Coffee Content Creator
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Tim Schilling | Former CEO of World Coffee Research
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