• Welcome to the new era of Standart. Brand new and with a completely overhauled design, Standart 19 is louder, bolder, unafraid to confront the issues facing our industry, and unrelenting in our celebration of what makes coffee great. As ever and thanks to our amazing writers and artists, we’ve got a litany of incredible articles on a range of subjects: A report of the hard-hitting realities producers face on the ground in Peru; more myth-busting madness from former World Barista Champion Gwilym Davies; a behind-the-scenes look at a brand new ‘metric’ cupping protocol developed by the folks at Barista Hustle; a veritable love story between one coffee supergeek and a rare Colombian varietal; and our long-form article this issue is a heavily researched and passionately wrought exploration of how neurodivergent conditions affect people in the coffee industry. Standart 19 beckons in a new era for our magazine. With harder-hitting articles, adventurous and experimental artists and photographers, and a new approach to design, we’re ready to take coffee journalism to new heights. Well, go on. Join the fun!
  • Nectarine, chocolate, medium to full body & creamy mouthfeel. Region: Huila, Pitalito Variety: Castillo Process: Washed & Sugarcane Decaffeinated Altitude: 1,400 - 1,900 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Full body, toasted pumpkin seed, cacao nibs, complex flavours of citrus & stone fruit. Region: Flores Variety: S795 Process: Washed Altitude: 1,300 – 1,550 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Ethiopia Aricha Espresso Coffee

    $ 19.00$ 50.00
    Macerated strawberry, black cherry, red apple, black tea & syrupy mouthfeel. Region: Gedeo, Yirgacheffe Variety: Mixed Heirloom Process: Natural Altitude: 2,000 - 2,200 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Strawberry jello, pomegranate, lemon iced tea. Region: Yabito Tome, Uraga, Guji, Oromia Variety: Heirloom Varieties Process: Washed Altitude: 1,950 - 2,050 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Orange peel, ripe papaya, raisin, hints of brown spice, round body, dark cocoa finish. Region: Nayarit, Mexico Variety: Typica, Caturra Process: Natural Altitude: 1,050 - 1,100 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Stewed plum, red grape, malt, round body. Region: Nayarit Variety: Typica, Caturra Process: Natural Altitude: 1,050 - 1,100 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Peach, jasmine, herbal, honey. Lingering sweet finish. Region: Halo Hartume, Gedeb, Gedeo, SNNP Variety: Heirloom Varieties Process: Washed Altitude: 2,000 - 2,200 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Ingredients: Oat base (water, oats 10 %), rapeseed oil, acidity regulator (dipotassium phosphate), calcium carbonate, calcium phosphates, iodised salt, vitamins (D2, riboflavin, B12) Allergy Information:
    • Free From: Lactose, Milk, Soya
    • Contains: Oats
    Storage: Once opened, keep refrigerated and consume within 5 days of opening. Best before date: See the top of pack. Please consume within 7 days after opening Pack size: 1L Produced in Sweden
  • 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!
  • 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
  • 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
  • Macerated strawberries, plums, nougat, chocolate cake. Blend Components: 50% Ethiopia Aricha, 50% Papua New Guinea Boana Plantation
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Plum, dark fruits, caramel, nougat, rounded acidity & medium body. Region: Kainantu District, Eastern Highlands Variety: Typica & Arusha Process: Washed Altitude: 1,700 – 2,200 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • You may have come across the term "Origami" before - ori means "folding", and g(k)ami means "paper" - which is the Japanese art of paper folding. This beautiful Origami Dripper is inspired by the spirit of the playful, creative, yet delicate craft loved for centuries. Beyond its beautiful design, the Origami dripper realises the best brew you could ever dream of. The 20 ribs creates air channels and keeps your brewing process smooth and clog-free, which gives you full control over the drip speed. The dripper is made of Mino porcelain - one of Japan's most prestigious potteries with more than 400 years of history. The holder is made from acacia wood, adding a touch of warmth to your Origami dripper.
    • Circumference of 150 mm and a height of 70 mm;
    • Bottom hole having a circumference of 25 mm
    • Carved out of porcelain/wood
    • Can withstand up to 120 degrees Centigrade of temperature
    • Weighs 160 grams
  • Standart issue 16, as ever, treats a varied subject matter through engaging articles, essays, interviews, and artwork. In this issue, we delve as never before into some of the more pressing topics facing our industry. Chapter: Coffee we continue our series comparing coffee and tea—this time the brewing methods of each, and look at a historically massive producer of tea that is moving into high-quality coffee production, Sri Lanka. It’s often easy to forget that given all the coffee we make, there necessarily exists a lot of coffee waste in the form of grounds; we take a look at how we might best make use of them. Finally, we round out the chapter with an essay on responses to the price crisis, and the baristas lending their voices to a thus far rather marginalized topic. Chapter: People We explore the talented people that make up our industry, is stacked with great stories, including an interview with Canadian Barista Champion Cole Torode, a word or two from two of our favourite baristas as they take us through their daily routines, an article by Ashley Rodriguez exploring freelance life, asking questions, and the experiences that made her who she is today, and much, much more. Chapter: World We take a look at some of the traditions that make up the experience of drinking coffee in the Balkans, then skip over to Austin, Texas for a reflection on exactly what conspired to make the city the coffee mecca it is today. To round it out, we are then treated to a rich and delicately wrought rumination on a recent origin trip to the land of gesha.