• 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
  • 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
  • Stewed apples, oolong tea, brown sugar, full & creamy sweet body. Region: Gihororo, Kayanza Variety: Red Bourbon Process: Natural Altitude: 1,672 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
  • 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
  • Out of stock
    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.
  • Standart issue 15 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops. Chapter: Coffee We continue our series comparing coffee and tea—this time the processing methods of each, followed by an article asking what coffee can learn from the ritual of tea. We then head to the distant climes of Guatemala, a nation comprised of over 300 microclimates, in our origin profile. Finally, we round out the chapter with a long-form essay addressing the events that have led to the current ‘price crisis’. Chapter: People Packed with stories from and about the people that make the industry go round, including an interview with world-renowned roasters Stephen Leighton and Joanna Alm, a New York themed chronicle of life as a barista in the Big Apple, a beautifully traced reminiscence on life’s lessons so far by Tim Williams, and more. Chapter: World We interview book historian Geri Della Rocca de Candal about his recent exhibition on the printing revolution of the 15th century. We follow that with a look the strange relationship between coffee and stand-up comedy, and learn some jokes along the way. We then jet over to Paris for a a stroll through the French capital’s political and cultural histories—all through the lens of coffee, and end it all with a story about solitude, creation, and coffee.
  • Standart issue 14 covers a diverse range of subjects that aim bridge the gap between baristas and industry professionals, coffee nuts and enthusiasts, and those who simply enjoy spending time in coffee shops. Chapter: Coffee Whet your appetite with some hot, fresh, fragrant … tea! As part of our series comparing coffee and tea, we take a look at the distant climes where tea starts its journey. We then shift the focus back to coffee, with an origin trip to Tanzania, a milk experiment brought to you by the folks at Barista Hustle, and an essay reporting on the new alternative pricing tool that we hope will have a huge impact on how we sustainably price green coffee. Chapter: People Chock-a-block with creative content, including an interview with World Brewers Cup champion Emi Fukahori, an essay on hot to combine your work and your coffee addiction by Jenn Chen, a short story out of Brazil detailing a nightmarish day in the life of a professional coffee taster who loses his palate, and much more. Chapter: World An interview with marketing guru and coffee geek Brian Gaffney; When we sat down with him in New York, we were fascinated by his thoughts on coffee, and we think you will be too. We follow that with a look at the importance of branding in specialty coffee, and how to make sure yours is on point. We then jet over to Moscow for a beautifully traced essay on the peculiar history of coffee in the Russian capital, and end it all with an article on late-night coffee cocktails.
  • Huskee Cup With Lid (Charcoal)

    $ 22.00$ 27.00
    The HuskeeCup is a coffee cup made from coffee husks as a raw material. Great for cafes, home users, and coffee drinkers on-the-go.
    • Exterior fins are comfortable to hold & cool to touch
    • Keeps your coffee hotter for longer
    • Durable & dishwasher friendly
    • Non-toxic, BPA free, FDA-approved food safe
    • Easy to clean
    • Stackable
    • Best in class – Australian Good Design Awards
  • Sweet with medium body & acidity. Plum, chocolate, dark fruits, guava, toffee & nougat. Region: Kainantu District, Eastern Highlands Variety: Typica & Arusha Process: Washed Altitude: 1,700 - 2,200 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Our Coogee Street Blend needs no introduction – it’s a staple in cafes, homes, and offices all around Western Australia. Get the iconic white bag delivered right to your door however frequently you prefer, hassle-free. Ongoing Subscription: Payment will be deducted fortnightly or monthly. You can also change the amount of coffee delivered, or delivery frequency whenever you like (as long as it’s before dispatch). If you’re going on a holiday or change your mind, suspend or cancel at anytime. We won’t get mad, promise. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • We know too well the struggle when you stand in-front of a retail shelf, unable to decide which bag of beans to take home next. Do we go with the chocolaty coffee, or the fruit bomb? The washed or the natural? With the Roaster’s Pick, hand the decision-making over to us, and all you have to do is brew and enjoy.  We’ll send you whichever single origin coffee we’re digging at the moment – who knows, you might get a unique micro-lot, or a coffee exclusive to our subscribers. Each delivery will come with more information on the farm and region, and even some Humblebee goodies. Ongoing Subscription: Payment will be deducted every fortnightly or monthly. You can also change the amount of coffee delivered, or delivery frequency whenever you like (as long as it’s before dispatch). If you’re going on a holiday or change your mind, suspend or cancel at anytime. We won’t get mad, promise. 6 month or 12 month Subscription: Pay for your whole subscription to enjoy your beans at a wholesale rate – you’ll never have to worry about running out of coffee again. Not suitable for commitment-phobes. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
  • The Coogee Street Espresso Coffee – 3 Months Prepaid

    From: $ 0.00 / month and a $ 48.00 sign-up fee
    Our Coogee Street Blend needs no introduction – it’s a staple in cafes, homes, and offices all around Western Australia. Get the iconic white bag delivered right to your door however frequently you prefer, hassle-free. Pay for your whole subscription upfront to enjoy your beans at a wholesale rate, delivered fortnightly or monthly. Not suitable for commitment-phobes. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • The Coogee Street Espresso Coffee – 6 Months Prepaid

    From: $ 0.00 / month and a $ 84.00 sign-up fee
    Our Coogee Street Blend needs no introduction – it’s a staple in cafes, homes, and offices all around Western Australia. Get the iconic white bag delivered right to your door however frequently you prefer, hassle-free. Pay for your whole subscription upfront to enjoy your beans at a wholesale rate, delivered fortnightly or monthly. Not suitable for commitment-phobes. For more information on Subscription Coffee head over to FAQ. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • The Coogee Street Espresso Coffee – 12 Months Prepaid

    From: $ 0.00 / month and a $ 144.00 sign-up fee
    Our Coogee Street Blend needs no introduction – it’s a staple in cafes, homes, and offices all around Western Australia. Get the iconic white bag delivered right to your door however frequently you prefer, hassle-free. Pay for your whole subscription upfront to enjoy your beans at a wholesale rate, delivered fortnightly or monthly. Not suitable for commitment-phobes. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • Roaster’s Pick – 3 Months Prepaid Coffee

    From: $ 0.00 / month and a $ 66.00 sign-up fee
    We know too well the struggle when you stand in-front of a retail shelf, unable to decide which bag of beans to take home next. Do we go with the chocolatey coffee, or the fruit bomb? The washed or the natural? With the Roaster’s Pick, hand the decision-making over to us, and all you have to do is brew and enjoy.  We’ll send you whichever single origin coffee we’re digging at the moment – who knows, you might get a unique micro-lot, or a coffee exclusive to our subscribers. Each delivery will come with more information on the farm and region, and even some Humblebee goodies. Pay for your whole subscription to enjoy our beans at a wholesale rate – you’ll never have to worry about running out of coffee again. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
  • Roaster’s Pick – 6 Months Prepaid Coffee

    From: $ 0.00 / month and a $ 125.00 sign-up fee
    We know too well the struggle when you stand in-front of a retail shelf, unable to decide which bag of beans to take home next. Do we go with the chocolatey coffee, or the fruit bomb? The washed or the natural? With the Roaster’s Pick, hand the decision-making over to us, and all you have to do is brew and enjoy.  We’ll send you whichever single origin coffee we’re digging at the moment – who knows, you might get a unique micro-lot, or a coffee exclusive to our subscribers. Each delivery will come with more information on the farm and region, and even some Humblebee goodies. Pay for your whole subscription to enjoy our beans at a wholesale rate – you’ll never have to worry about running out of coffee again. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
  • Roaster’s Pick – 12 Months Prepaid Coffee

    From: $ 0.00 / month and a $ 220.00 sign-up fee
    We know too well the struggle when you stand in-front of a retail shelf, unable to decide which bag of beans to take home next. Do we go with the chocolatey coffee, or the fruit bomb? The washed or the natural? With the Roaster’s Pick, hand the decision-making over to us, and all you have to do is brew and enjoy.  We’ll send you whichever single origin coffee we’re digging at the moment – who knows, you might get a unique micro-lot, or a coffee exclusive to our subscribers. Each delivery will come with more information on the farm and region, and even some Humblebee goodies. Pay for your whole subscription to enjoy our beans at a wholesale rate – you’ll never have to worry about running out of coffee again. *Price include standard shipping within Australia. Coffee orders are shipped Tuesday each week.
  • Out of stock
    Full flavour starts with fresh coffee. The Friis Coffee Vault blocks out light, air and moisture to seal in flavor. The Friis Freshness Valve vents away continuous CO2 gases that are a result of the coffee roasting process. Stored in a cool, dry place, your coffee stays rich and full of flavor. Simply put, the Friis Coffee Vault keeps your coffee fresh longer.
    • Air-Tight Storage; Maintain Rich, Full Coffee Flavor
    • Stores up to 500g of whole bean or ground coffee
    • BPA free polymer lid
    • Black painted exterior; Stainless Steel base
    • One Year of Friis Freshness Valves included
  • Out of stock
    Hario 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
    What's in the box:
    • 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!
  • Out of stock
    These 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.
  • Standart issue 12 is here, bringing you more in-depth coverage of coffee, design, and the people behind it all. We’re all about asking the big questions and trying to find the answers over coffee, so we invite you to join us and our talented host of writers and artists for a fresh batch of articles and stories. In this issue, we take you from the genome of coffee right to the very edges of the cosmos, with pit stops at the foundation of democracy, post-conflict Colombia, and the white sands of Hawaiian beaches. Coffee The Coffee chapter looks at the future of sustainable coffee breeding, and what sustainability means for the supply chain. Our origin profile takes us to Hawaii, and the good folks at Barista Hustle invite you to test out brewing coffee while stood on one foot (no, seriously, try it!). People Our People chapter features an interview with Market Lane Coffee’s Fleur Studd and, fittingly, an article about the successes of exceptional women in the coffee industry. We round it out with a short story about interruptions during shift work and the first-known translation of a Brazilian poem about the intricacies of the coffee supply chain. World Finally, our World chapter takes us from a languid contemplation of the Athenian coffee and food scene to an exploration of the arts of tasseography and font design before delving into Colombia’s return to coffee after a lamentable detour into cocaine.
  • 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.
  • The filters have been oxygen bleached, so it is always recommended to pre-wet/ rinse the papers prior to use to ensure that no paper taste is transferred during the brewing process. The Hario V60 filter papers are biodegradable and will consistently deliver a perfectly clean, sediment free brew.
    • 40 pack
    • Suitable for size 02 drippers
    • Capacity 1-2 cups
    • Designed for optimal extraction of flavour and aroma
    • White oxygen bleached filter
    • Biodegradable
    • Made in Japan
    We recommend flushing the filter papers with water before use to minimize the paper taint that is associated with paper filters.
  • 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)
    Does not suit the 3 Cup Classic model Chemex Item Number: FS-100
  • Out of stock
    Built for true coffee enthusiasts and specialty coffee connoisseurs, the C40 is a robust high performance coffee hand grinder with an advanced burr set design. The mill's grinding gear is 100% stainless steel and was manufactured using a patented method. The result: an extremely durable material with knife steel quality. The selection of the burr material is the proud result of dedicated research and development. Clear design mixed with high performance. Grind Throughput
    • Average: >1 Bean per turn at < 3,0 Nm
    • Body: Stainless Steel (Bamboo)
    • Axle: Stainless Steel
    • Crank: Stainless Steel
    • Crank-Knob: Bamboo
    Wood Surface
    • Treatment: Natural-based Wax-Oil (suitable for children’s toys)
    • Engine-Frame: Eastman Tritan (BPA-free)
    • Axle Bearings: 2 x Stainless Steel Micro Ball Bearing with Rubber Seals
    • Jar: Glass
  • 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.
  • Coogee Street Espresso Blend

    $ 13.00$ 45.00
    Sweet and smooth with stone fruit, caramel, praline, buttery body. This espresso blend currently consists of: Timor-Leste Darudu, PNG Boana and Brazil Fazenda Matilde
    BEST BREWED WITH
    Espresso MachinePlungerStove Top
  • In Standart Issue 9, Erin invites you to join her as she shares NYC’s longstanding obsession with consuming coffee in record breaking amounts. Erin Meister is a longtime coffee professional and journalist who just published her first book, New York City Coffee: A Caffeinated History. Chapter Coffee. Issue 9 begins with a simple question, “what even is a latte?” However, the answer is a bit more complex as we examine the growing trend of rainbow lattes, discuss the material coffee from an academic perspective, explore the region of Myanmar, and ponder the origins and meaning of “specialty coffee” Chapter People. After getting the chance to hang out with 2016 US Barista Champion Lem Butler at the London Coffee Festival, we knew we had to get a conversation down in print. A man that’s had his mind picked about coffee competitions by everyone in the biz, we settled into talk on music, vibes, family, and what’s next for Lem. Chapter World. Aside from quality offerings and genuine hospitality, there are also more subtle factors that make up the appeal of a coffee shop. We talk architecture, color palettes, lighting, and seating with Lea Mičudová and Michal Mačuda of BONBON, a top-of-the-game architecture firm in the Czech Republic.
  • Compact and light weight, this new style handle Porlex Ceramic Burr Coffee Grinder is the perfect hand grinder for travel or home use.
    • 47mm diameter, 130mm tall
    • Lifted curved handle is about 150mm long
    • Hopper Capacity about 22 grams of coffee beans
    • Grind rate is about 200 turns for 14 grams of beans through the espresso range
    • Full adjustment Turkish powder to French Press coarse
    • Very quiet static free operation with effortless turning force required to grind
    • Bottom catch cup allows direct dosing into portafilter, no additional funnels needed
    • Class leading Handle design (patent pending)
    • Ceramic conical burr
    • Made in Kagoshima, Japan.
    • English instructions included.
  • Bright cranberry acidity, with plum, apple & elderflower notes. Owners: Various Small Producers Region: Caranavi Province Variety: Various Process: Coffee Cherry Dried on Raised Screens Altitude: 1,500 - 1,800 masl Country: Bolivia A rare and delicious tea, which reveals yet another taste dimension to the coffee cherry. The name cascara comes from the spanish cáscara, which means husk. When the cascara of the coffee cherry is dried carefully it can be steeped to produce an aromatic and lovely tea. Brew Method: 1. Use 7g of Cáscara per 220ml at off the boil temperature. 2. Brew for 4 to 5 minutes in a French press 3. Drain, discard the pulp and enjoy the tea! *Cascara can also be cold brewed and served as an iced tea
  • 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.
  • This stainless steel coffee disk is a reusable filter designed to be used with the AeroPress Coffee Maker. This allows more oils and a fuller bodied cup of coffee when used with the AeroPress. Eliminates the need for paper filters, which is especially convenient when travelling.
    • Fits AeroPress Coffee & Espresso Maker
    • The DISK Coffee Filter is a reusable filter designed to be used with the AeroPress Coffee Maker
    • Designed for heavy use and is very hard to bend/damage.
    • Made in USA by Able Brewing. All packaging is post-consumer recycled and FSC certified
    STANDARD: Fuller body cup of coffee with a bit more fines. Thicker and should last many years of heavy use and is very hard to bend/damage. FINE: Very sweet clean cup of coffee with very little fines to none at all. It is thinner (1/3 of the Standard) and should be handled with care as bending/damage is more likely.
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