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‘Critique as a social phenomenon can serve as a driver for change.’ Issue 18 introduces an exciting new content structure that that takes as its thematic centre a long-form essay ‘On Coffee and Criticism’ by the incredible Noa Berger—a social scientist working on coffee consumption. Noa surveys in detail the state of critique in specialty coffee, and what approaching the idea of critique through the lens of coffee can tell us about the evolution of criticism and critics in general. Look out for wisdom from James Hoffmann, Scott Rao, Ashley Rodriguez, Michelle Johnson, Matter Perger, Oliver Strand, and more!
Critique is required for the growth and maturation of any industry. And given our interest in the development of specialty coffee, we decided to explore the role of criticism in coffee, either head-on or tangentially, throughout this issue. Here are some of the pieces you can look forward to:

First up, Gwilym Davies delivers the second article in his series debunking some common coffee myths. Read about how Coffee is not a bean, Arabica coffee is not from Arabia, and Robusta is not a species. Ashley Rodriguez takes a critical look at the way we conceive of and—more importantly—price green coffee, and experts weigh in. Consultant and champion barista Erika Vonie speaks to us about how to deal with criticism, what makes for useful criticism, and how to effectively critique the industry she loves. More on the theme of the importance of self-reflection and criticism, we speak to a barista turned psychotherapist about the relationship between criticism and attachment, why people like what they like, and how to deal with one's inner critic for better mental health.

On a lighter side, we ask coffee creative and activist Umeko Motoyoshi what’s pissing her off (and she pulls no punches), we task a coffee lover with visiting New York cafés and providing critical reviews of their bathrooms, and finally, Essayist Kalika Sands explores the literary function coffee plays in the works of T. S. Eliot and Virginia Woolf.

We have an absolutely stonking harvest of sterling stuff in store for you this issue. Put a brew on, settle into a cosy spot, and have a flip through!


When you subscribe to Standart, together with your magazine you will receive a small bag of specialty coffee selected from prominent international roasters, and exclusively reserved for our subscribers.

With Standart Issue 19, you will get a taste of a fresh crop of washed Ethiopia Worka, roasted by Onyx Coffee Lab in the US.


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