• 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
  • 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.
  • 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
  • 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.
  • 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.
  • Out of stock
    Cone Width: 11.12mm Collar Width: 101.6mm Height: 69.85mm Weight: 160g Material: Dishwasher safe stainless steel
    • Ideal for 3-4 person
    • Made in Japan
    * This product does not come with filter paper. However, you can find it here.
  • 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
  • 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 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
  • 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!