• Out of stock

    Kenya Imara AA Filter Coffee

    $ 19.00$ 50.00
    Stone fruit, grape, berry, citrus with a round body. Region: Nyeri Variety: SL28, SL34, Ruiru 11 Process: Washed Altitude: 1,350 - 1,900 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Rum & raisin, peach, brown sugar & toffee sweetness. Farm: Paraiso Region: Jesuãnia, Minas Gerais Variety: Yellow Bourbon, Catucai Process: Pulped Natural Altitude: 1,280 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • 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
    Espresso MachinePlungerStove Top
  • Take freshly ground coffee with you anywhere with the new and upgraded Porlex Mini Coffee Grinder II. Powerful, lightweight, small, and manually powered, it s an excellent travel companion that doesn't limit you to outlets or batteries. The hand grinder's ceramic conical burrs are designed to remain sharp for many years and cannot rust. They produce consistently uniform grounds that are suitable for french press, espresso, and everything in between.
    • Latest Model - Smoother Grinding with an additional 50% more grinds per rotation with a more even particle distribution.
    • Travel Grinding - Enables you to take freshly ground coffee anywhere in the world.
    • Ceramic Burrs - Designed to remain sharp for years and never rust
    • Light, Small, and Durable - Built with durable stainless steel, small enough to fit inside an Aeropress, and light enough for any journey.
    • Easy Grind Setting Adjustments - A redesigned Stepped grind adjustment allows you to easily switch back and forth between grind settings.
    • French Press to Espresso - Can grind coffee for any brewer with 12+ settings.
    • Static Free - Doesn't allow grounds to stubbornly stay attached.
    • Silicone Grip - Makes for comfortable and quick grinding.
    Features
    • Materials: Stainless Steel, Ceramic, BPA-Free Plastic
    • Dimensions: 47mm Diameter x 130mm Tall
    • Hopper Capacity: 20g
    • Burrs: Ceramic Conical
    • 100% Made in Japan
  • Peru San Ignacio Filter Coffee

    $ 19.00$ 50.00
    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
    AeropressBatch BrewPlungerPour Over
  • Peach, lemonade, hibiscus with a silky, lively mouthfeel. Owner: Victor Garzon Region: Sotara, Cauca Variety: Geisha Process: Washed Altitude: 1,850 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Jasmine, bergamot, mango, cacao nibs and syrupy mouthfeel. Region: Yabito Tome, Uraga, Guji, Oromia Variety: Heirloom Varieties Process: Washed Altitude: 1,950 - 2,050 masl
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • 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
  • 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
  • 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!
  • Out of stock
    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
  • Grapefruit, apricot, green pear & creamy mouthfeel. Blend Components: 50% Ethiopia Aricha, 50% Peru San Ignacio
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
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