- Brew time 4-6 minutes
- Brews at consistent 196°-205° with a pulse action that allows for the perfect coffee bloom during extraction process
- Automatically shuts off after brew cycle is complete, or when water reservoir is empty
- Manual adjust drip-stop brew-basket, with stainless steel thermal carafe
Out of stockBrews directly into a thermos carafe, 1.25L (10 cup) stainless steel thermal carafe with brew-thru-lid. The carafe comes with two lids, a mixing lid and a travel lid. Leave the mixing lid in the carafe after brewing. It will keep the coffee hot and it will pour perfectly. The travel lid is used when you take the carafe with you. All plastics are BPA/ BPS free and each brewer contains removable parts for cleaning, long-term maintenance and replacement of parts.
Our goal has always been to offer you an exceptional experience through meaningful content and solid design. Standart Issue 11 proudly accomplishes this with our latest collection of works inspired by the culture and humans of coffee. Inside Chapter: Coffee 'It’s a risky if not foolish clash to stage within the pages of a coffee aficionados magazine. Even as I write this I can almost hear the readership majority affirming, ‘there is no competition!’ That's right, we went there. Coffee vs. Tea! Inside Chapter: People 'Customers would immediately ask the same question to the nearest white male barista and get the same answer...If I took the order, they'll ask the barista serving them if I gave them the right order.' She’s a Lady is a harrowing, challenging, and absolutely necessary read that exposes the very real gendered divisions among female baristas working in American Specialty Coffee. Inside Chapter: World 'One night, in a very new and very green café, a jungle grew from the oranges waiting to be juiced and the fashionably cut palm leaves...' The coffee bedtime story you didn't know you've been wanting and waiting for. Trust us, it's a little bit of imaginative magic that will transport you far away to a place of surrealism.
Out of stockThese enamel mugs are sturdy and breakproof, perfect for your brewing needs whether you’re in the comfort of your own kitchen, or our camping in the beautiful outdoors. The wide 8cm rim allows for all your favourite brewing devices (Aeropress, Kalita 155 & 185, Clever Dripper, V60) to perch perfectly on top for added convenience. It’s also oven and stove-friendly, so you can even cook some sneaky snacks and soups in them! Designed by Perth-based artist Kate Skinner (Instagram: @katoskinnner) Care instructions: - Not for use in microwaves. - Dishwasher safe but hand wash is recommended. - It is not recommended that you scrub your enamel mug with abrasive material so as to not compromise the coating or prints. - When cooking with your enamelware, do not allow it to boil dry. Doing so may damage the enamel surface. - If enamelware is left empty on a hot burner or in a heated oven, switch off the appliance and allow for the enamelware to cool before adding liquid.
Out of stockHario is proud to introduce the improved version of the Hario V60 Drip Scale. It boasts a stainless steel weighing platform, with improved USB charging and battery capacity allowing the scale to be used for up to 80 hours. Dimensions: (W) 120 x (D) 175 x (H) 31mm Capacity: 2000g Measuring Units: oz , g Materials: Stainless Steel, BPA-Free Plastic, Rubber Some of the Scale features include:
- Measures in 01 gram increments
- Simultaneously measure extraction quantity and extraction time
- USB charge. Run time ~80 hours
- Backlit LCD Screen
- Stainless steel top plate, easy to clean
- Non-slip rubber feet in each corner
- 1 x Hario v60 Metal drip scale
Every issue of Standart is beautifully designed and the content carefully curated in order to bring you into a one of a kind experience. It should be meaningful, enriching, and inspiring; Standart Issue 13 does just that. Chapter: Coffee We confront, from two directions and perspectives, the questions of how we can ensure the survival of our industry in the face of climate change and supply chain vulnerabilities, before zooming in on the challenges faced by one particular producing country—Nicaragua. And for something a little lighter, Michelle Johnson runs a tasting experiment that will challenge the way you think about, and describe, taste. Chapter: People Focusing, as per usual, on the people that make the coffee world go round, we take a deep look at Blue Bottle and it’s founder, James Freeman, in a long-form rumination on quality, scale, and the run of time. Eddie Twitchett of Round Hill Roastery joins us for a chat about roasting, Talking Heads, and Twin Peaks, and we turn to an ethnomusicologist to explore the relationship between coffee, music, and meaning. Chapter: World We all know aeroplane coffee is bad. But why is it so bad? Surprisingly, there are some good reasons why, but also some not so good ones. But the question of bad coffee might simply be a question of taste. Philosopher’s have battled with this questions for centuries—we take a look through the guise of coffee. Finally, we take you all the way to Sydney, Australia, for our city profile just in time for the World AeroPress Championship!
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
Green apple, nashi pear, marzipan, round mouthfeel. Farm: Various Smallholder Farmers Region: San Ignacio, Cajamarca Variety: Bourbon, Catimor, Caturra, Costa Rica, Typica Process: Washed Altitude: 1,800 - 1,900 masl
BEST BREWED WITH
Apricot, apple pie, cocoa & round syrupy body. Farm: Various Smallholder Farmers Region: San Ignacio, Cajamarca Variety: Bourbon, Catimor, Caturra, Costa Rica, Typica Process: Washed Altitude: 1,800 - 1,900 masl
BEST BREWED WITH
Out of stock
Standart Issue 8 gets off to a cracking start with a seriously amazing coffee popsicle recipe. Barista educator and café consultant Eden-Marie Abramowicz shows us some southern hospitality in Atlanta, and Coffee Supreme’s supremely charming Al Keating checks in from New Zealand to give us a few tips on being a good boss. Coffee Issue 8 gets off to a cracking start with our coffee chapter where you’ll try a seriously amazing coffee popsicle recipe, read a primer on how to trade coffee, and learn about Costa Rica. People Barista educator and café consultant Eden-Marie Abramowicz shows us some southern hospitality in Atlanta, and Coffee Supreme’s supremely charming Al Keating checks in from New Zealand to give us a few tips on being a good boss. World Join us for a Negroni at award-winning London cocktail bar Bar Termini and talk to proprietors Marco and Tony about service, heritage, and experience. In our latest instalment of fiction writing, follow a blossoming romance over four cups of coffee, before finally landing in Berlin, the spotlight city of this issue.
Standart Issue 10 opens by captivating our imaginations with the mysterious origins of gesha coffee and challenging our perceptions of Brazil by covering issues of climate, environment, and mechanization. Matters of humanity also receive careful attention as we discuss appropriate activism and the place the social sciences hold in the coffee industry. Among these more complex articles are interviews with Coffee Master David Donde, KEXP Seattle DJ Cheryl Waters, an intriguing photo essay, and a must-have guide to the fabulous cafes of Tokyo. Chapter Coffee. "Aside from it’s unique ‘ flavour sensation’ gesha is remarkable because no one knows where it really came from. It’s the mystery of the coffee world." We cover the criticism Brazilian coffee faces, examine Colombia's past, and investigate the mysterious origins of gesha. Chapter People. "Good coffee isn’t going to rescue a mediocre operation." David Donde, founder of Truth Coffee Roasters shares this and other philosophies in Meet Your Barista. We conclude the chapter by discussing activism and defining between direct and performative methods. Chapter World. "The worst part about my job is that there’s so much music and I can never listen to it all." Coffee pairs well with so many things and music is one of them. In Meet Your Guest we interview Cheryl Waters, DJ for KEXP Seattle. From the American west coast, we take you to Tokyo where we share some of the best coffee this amazing city has to offer.
All CHEMEX Coffeemakers used together with the scientifically designed, patented CHEMEX Bonded Filters, will guarantee that our pour over brewing process will deliver the perfect cup of coffee, without any sediments or bitter elements.
- Pre-folded Square Filters - 100 pack
- Oxygen bleached
- Cone-shape ensures uniform extraction for pure coffee flavor
- Thicker (20-30% more than the competition) specialty fiber filter design keep bitter elements, oils, and grounds in their place (and out of your cup)