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.
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Standart Membership: Free Trial
- A copy of Standart Issue 43
- 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 $130/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 Standart To Share membership for $130, 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.
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 To Share membership begins at $130/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 43
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 Gachami AA, grown in Kirinyaga, Kenya, and roasted by The Barn in Berlin.
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.
Featured Coffee & Brewing Tips
V60 Drip
250 g 94 °C water. Grind medium – adjust to reach desired time.
Steps
0:00 → wet all grounds evenly with 30–40 g, let it bloom. 0:30 → pour up to 100 g in slow clockwise circles, then pause until the water has almost fallen to the coffee bed. Continue in 50 g pours, waiting each time, up to 250 g. Total time around 2:30. Swirl or stir once it stops dripping.
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 43
- 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 $130/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 Standart To Share membership for $130, 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.
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
