Your first issue is on us
A selected copy of Standart and a freshly roasted coffee from The Barn Berlin to drink alongside it. Read it, brew it, and try Standart membership for yourself.
Claim your free issue, just pay shipping
Standart Membership: Free Trial
- A copy of Standart Issue 42
- A 50g specialty coffee sample—washed Gachami AA, Kenya, roasted by The Barn, Berlin
- Worldwide Air Mail delivery
- Limited quantity—available until sold out
Your first issue is free—just cover shipping. After 6 weeks, your Standart Membership begins at $109/year. We'll remind you beforehand, and you can cancel anytime.
We believe that it’s the best way to get a taste of Standart. You will get a complimentary copy of one of the best issues we’ve ever published, Standart Issue 42, together with a Standart × The Barn Berlin specialty coffee sample in return of what we pay for packing, handling, and shipping.
If you like your trial issue, in 6 weeks we will automatically upgrade it to an annual Standart Membership for $109*, and send you the newest issue of Standart, Issue 43 with the new coffee sample. We will let you know before the first charge, and you can cancel anytime before it happens. It's easy and risk-free.
*Please note: US orders include a temporary shipping surcharge of $3.75 per issue ($15/year).
Shipping is calculated by region for a single magazine delivery via Priority Air Mail. Europe starts at $9,60, North America at $14,25, and the rest of the world ranges from $8,60 to $18,25.
Europe: 1 to 2 weeks. North America: 2 to 3 weeks. Rest of the world: 2 to 4 weeks.
The magazine, plus a specialty coffee sample if you're a member.
It's easy—just head to your profile and cancel anytime, no need to reach out to us at office@standartmag.com
First issue free. Then it's up to you.
Standart is a membership-driven magazine. Here's exactly how your trial becomes one — with no surprises.
After sign-up
We send you our latest issue and a 50g bag of freshly roasted specialty coffee. You pay only shipping.
In six weeks
We email you before anything is charged. If it isn't for you, cancel in a click.
Afterwards
Your Standart Premium membership begins at $109/year: four issues, four coffees, arriving across the seasons—plus the full digital archive and our readers' community.
A magazine you keep, a coffee you brew, a community you join
The Community
A global readership you can reach from your phone. Recommendations, conversation, and the occasional good argument about co-fermented coffee.
The Coffee
Every issue of Standart arrives with a freshly roasted specialty coffee from a world-class roaster, so you can read about coffee with a cup of it in your hand. No other magazine does this.
The magazine
A quarterly print magazine about coffee, and the people and places around it. Long-form writing, original photography, considered design—made to be kept on a shelf, not scrolled past.
European Magazine Award
European Publishing Congress 2023, 2026
Outstanding Industry Contribution
Allegra Coffee Symposium
2023
Best Coffee Magazine
The Sprudgie Awards
2017, 2018, 2019, 2021
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
Standart 42
Standart Issue 42 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.
Featured Coffee & Brewing Guide
Gachami AA by The Barn
With its bright character, Gachami has the complex clarity we love in Kenyan coffee. Notes of blackcurrant, plum, and mandarin are juicy and vibrant. Caramel, syrupy sweetness, and black tea add depth as it cools.
V60 Drip
Equipment & Preparation
Make sure you have all your equipment within reach. Choose your water well (filtered/bottled) and boil your kettle to 94°C. Grind your coffee just before your brew – we recommend using a Comandante hand grinder or a quality electric grinder, such as Baratza or Mahlkönig. Grind the coffee on a medium setting. While coffee does get stale with time, it is totally fine to let your beans rest for 2-3 weeks after roast date. This gives the beans time to degas, and you will get much more flavour and sweetness from your brew. Place your V60 on top of a server or other vessel and wet the filter paper with hot water. This step has two benefits - it gets rid of the residual paper taste from the filter while pre-heating your drip brewer.
Add coffee
Dump your preheat water and place your V60 with filter paper back on top of the vessel. Carefully distribute your coffee into the centre of your V60, avoiding the wet sides where it may stick. Give the V60 a gentle nudge to flatten the top of your coffee dome.
First pour
Check that your water is still at 94°C, if not, reheat. Place your V60 on your vessel on a scale and tare it. Start the timer and wet all your grounds evenly with 30 – 40 grams of water. Your coffee will begin to bloom. This is the result of carbon dioxide escaping and the coffee degassing. During this process, the coffee will take its original weight. That is the weight it had when it was inside the cherry on the tree. With that weight, the coffee is getting ready for a balanced extraction.
Second pour
At 30 seconds, add more water until your brew reaches 100 grams. Pour in slow, steady, clockwise circles. When you have reached 100g, pause until the water level has almost fallen to the level of the coffee bed.
Continue pouring
When the water level is almost at the same level as the coffee bed, add another 50g of water. Repeat this step until you reach 250 grams. Avoid high and dry pouring: Do not let the water levels rise too high and then drop down too fast, leaving un-extracted coffee stuck to the sides of your drip filter.
Finish pouring
Now watch and take in all the aromas of the brew. The brew should finish dripping at around 2 minutes and 30 seconds. If it finishes too quickly or takes too long, the grind may need to be changed - but always judge by the resulting cup. Notice how flat the bed of leftover grinds in the drip filter are sitting as well, as this will indicate the consistency of the pour.
Release flavours
Once you notice it has stopped dripping, remove the V60 and gently swirl or stir the brew to encourage it to cool and let it breathe. Now sit back and enjoy your hand-brewed coffee.
Standart just simply came to change my perspective about coffee. This is more than a magazine is also a community where coffee lovers, farmers and artist converge.
After getting burned out working in coffee, Standart has helped reinvigorate my love for speciality.
Speciality coffee Bible. Period.
It shines light from the first page to the last one. I love it; it's my favourite magazine.
The first 2 articles in this issue already made it very clear again what an outstanding and unusual coffee publication the Standart is.
Special offer: Try Standart Subscription
- A copy of Standart Issue 42
- A 50g specialty coffee sample—washed Gachami AA, Kenya, roasted by The Barn, Berlin
- Worldwide Air Mail delivery
- Limited quantity—available until sold out
Your first issue is free—just cover shipping. After 6 weeks, your Standart Membership begins at $109/year. We'll remind you beforehand, and you can cancel anytime.
We believe that it’s the best way to get a taste of Standart. You will get a complimentary copy of one of the best issues we’ve ever published, Standart Issue 42, together with a Standart × The Barn Berlin specialty coffee sample in return of what we pay for packing, handling, and shipping.
If you like your trial issue, in 6 weeks we will automatically upgrade it to an annual Standart subscription for $109*, and send you the newest issue of Standart, Issue 43 with the new coffee sample. We will let you know before the first charge, and you can cancel anytime before it happens. It's easy and risk-free.
*Please note: US orders include a temporary shipping surcharge of $3.75 per issue ($15/year).
Shipping is calculated by region for a single magazine delivery via Priority Air Mail. Europe starts at $9,60, North America at $14,25, and the rest of the world ranges from $8,60 to $18,25.
Europe: 1 to 2 weeks. North America: 2 to 3 weeks. Rest of the world: 2 to 4 weeks.
The magazine, plus a specialty coffee sample if you're a member.
It's easy—just head to your profile and cancel anytime, no need to reach out to us at office@standartmag.com
