• 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.
  • Sweet with crisp acidity. Currants, plums, jammy, milk chocolate. Region: Phoka Hills, Nyika Plateau Variety: Nyika, Geisha, Catimor 129 & Several Local Varieties Process: Washed Altitude: 1,300 - 2,500 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Ethiopia Aricha Filter Coffee

    $ 19.00$ 50.00
    Sweet & juicy, orange blossom, blueberry, tropical fruit, lightly syrupy mouthfeel. Milling Station: Alemayayoh Urdofa Region: SNNP, Gedyo, Yirgacheffe, Aricha Variety: Mixed Heirloom Process: Natural, Sun Dried on Raised Beds Altitude: 2,000 - 2,200 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • Red berries, apricot, nougat, caramel & a creamy body. Farm: Tega & Tula Specialty Coffee Farm Region: Tega & Tula Villages, Bonga, Gibo Keffa Variety: Wild Keffa Forest, 74110, 74112, 74140, 75227, 7454, 74165 Process: Washed Altitude: 1,693 - 1,860 masl
    BEST BREWED WITH
    AeropressBatch BrewPlungerPour Over
  • 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 $ 90.00 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