• Apple, fig, chocolate with a smooth, creamy body. Producer: Jorge Velazquez Region: Ixconlaj, Huehuetenango Variety: Caturra Process: Washed Altitude: 1,950 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Nectarine, raspberry, red currant, jasmine, brown sugar, sparkling acidity. Producer: Jorge Velazquez Region: Ixconlaj, Huehuetenango Variety: Caturra Process: Washed Altitude: 1,950 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Issue 18 introduces an exciting new content structure 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. The idea of critique, in its many forms, guides our newest release. From pieces that explore the role criticism plays in our everyday lives and how we can turn it into constructive fuel for improvement, to a critical exploration of how we define ‘premium’ in paying farmers a decent price for their work, to how Modernist writers Virginia Woolf and T. S. Eliot used coffee as a literary device to explore the fabric of consciousness. What’s in Standart Issue 18? 'Critique gains value when accompanied by action.' So says Noa Berger in this issue's long-form treatment on the subject of critique in specialty coffee. And so, in the name of action, this issue we've turned our sights to the role of criticism in coffee. 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! 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!
  • Florals, blueberry, plum, sweet & syrupy with chocolaty body. Producer: Tadesse Edema Variety: Heirloom Varieties Process: Natural, Sun Dried on Raised Beds Altitude: 1,900 - 2,300 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Blackberry, melon, almond, brown sugar, full flavoured, balanced, smooth & round mouthfeel. Region: Volcan, Chiriqui Province Variety: Caturra & Typica Process: Black Honey Altitude: 1,260 – 1,500 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Nougat, raspberry, creamy & malty with a smooth mouthfeel. Producer: Jorge René Landaverde Region: La Montanita, El Tunel, Chalatenango Variety: Pacas Process: Honey Altitude: 1,400 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Capacity: 3000g / 105oz Accuracy: 0.1g Modes: G/OZ/LB-OZ/ML Platform Dimensions: 126mm x 126mm Platform Material: ABS Plastic Display: White Backlit LCD Power: 2 x AAA Batteries (included) Features include:
    • Selectable auto-off
    • Tare/Calibration
    • Overload Protection
    • Timer
  • Crisp, complex, sweet, full flavoured, balanced & long finish. Blackberry, honey, apricot & pu’er tea. Region: Volcan, Chiriqui Province Variety: Caturra & Typica Process: Black Honey Altitude: 1,260 - 1,500 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Our latest issue is ram-packed with articles, essays, interviews, and artwork addressing subjects of significant and lasting import for the future of coffee. Chapter: Coffee We begin an exciting new series from Gwilym Davies looking at coffee myths—both true and untrue—and how they play into our conception of coffee. Implicit bias is a hot topic right now; read how far its tendrils permeate the coffee world by investigating its implications for the cupping table. Consider China as a behemoth rising specialty producer through the eyes of an insider, and, finally, sink your teeth into a statistical study of the effects of weather on coffee yields in Hawaii. Chapter: People We explore the talented people that make up our industry, trying to get to know them beyond just coffee, is positively bursting. We travelled to London to interview Paul Ross, wholesale manager at Kiss the Hippo and 2019 UK Barista Champion, about competition, running, and Scrabble; we had our good friend and founder of This Side Up, Lennart Clerkx, write a delicately wrought and powerful piece on the moments and experiences that have informed his professional choices and business practices; an academic takes a hard look at some of the troubling representations of producers that still abound in specialty coffee marketing; and, to round out the chapter, we look at how milk was first introduced to coffee, what it meant, and what it still means. Chapter: World An anthropologist reconsiders the site of her book research amidst its changing coffee culture, a writer muses on the phenomenon of origin travel after having visited Panamanian coffee farms for the first time, a coffee geek guides us through Tel-Aviv’s coffee scene, and the unique history that led to what it is today, and finally, we interview an experimental psychologist and anglican priest about the meaning of our mortality, moral quandaries, human universals, and speaking about death in coffee shops, sometimes with cupcakes. Our official sponsor for this issue is Faema. The espresso machine manufacturer had one of their most exciting years. Read all about it in our sponsor profile piece, where we take a look back at the year that was 2019 for Faema
  • Nectarine, cherry, caramel, medium to full body & creamy mouthfeel. Farm: Various Smallholder Farmers Variety: Castillo, Caturra, Colombia, Tabi, Typica Process: Washed. Ethyl Acetate Decaffeinated Altitude: 1,200 - 2,000 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Macerated strawberries, plums, nougat, chocolate cake. Blend Components: 50% Ethiopia Hambela G1, 50% Papua New Guinea Boana Plantation
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Black cherry, plum, caramel, brown sugar, heavy mouthfeel. Region: Embu County Variety: SL28, SL34, Ruiri 11, Batian Process: Washed Altitude: 2,000 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top