In the coffee chapter, we bring you a diverse array of pieces, with subjects ranging from the crucial and pressing, to the quirky and fascinating. We consider the fragility of our rapidly burgeoning industry and how to make sure we ensure its survival. We look at how cultural sensitivity needs to be at the forefront when we deal with issues of gender at source.
As our country of origin, we marvel at the rise of Vietnam, a producer country ready to take on the domestic and international markets with vigour. And to round off the chapter, we explore the quirky and slightly macabre phenomenon taking place if cafés all over the world, where people get together, eat cake, and talk about death.
Sustainability is something we need to keep front of mind in everything that we do; this issue, we delve into sustainability at the service end of the chain, looking at how baristas can get the most out of their careers. Matt Perger sits down with us for a chat about coffee, food, information sharing and networking in the digital age, and China’s burgeoning coffee industry. Gwilym Davies finishes off his series on basic training with a skill central to the efficient running of a café, dialling in.
It’s a testament to how global our industry is that every issue we seem to be stretching farther and farther around the world. Get in gear for a tripto Toronto, where we check out some of the coolest places for coffee in the North. Once you’ve had your fix and consumed more maple syrup than anyone has a right to, swing over for a lazy pint in a London pub as we chat to the playwright behind a play set in a timeless coffee house.
We’ve included a creative piece that provides us a seat at a tense breakfast with the parents in ‘The Breakfast Place’. Finally, to wrap it all up, we take a look at the travelling cup we all love — how its rise was beckoned in the modernity — aluminium engineering, steam trains, aeroplanes, and a world made irrevocably smaller, never to be the same.
"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.
"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.
"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.
Standart Issue 6: Overheard Conversations and Lattes
The issue opens with a meditation on the parallels between coffee cupping and the use of contact sheets in photography, before moving to a microscopy photo essay allowing you to explore caffeine from really, really close up. Next, we get some lessons on botanical nomenclature and clear coffee communication. Our country of origin profile covers Papua New Guinea.
We’re pleased to present baristas from Toby’s Estate and Phil & Sebastian for our 24/7 profiles this issue. This chapter also covers the fine art of manual brewing and getting yourself set up for home roasting. In Meet Your Barista, we sit down with independent barista and French barista champion Charlotte Malaval.
We return to the theme of art in this chapter, asking why art and coffee shops go so well together. Next, we take a peek at the inner workings of your espresso machine, then ponder the seeming futility of the quest for the perfect decaf soy latte. Issue sponsors Espresso Supply graciously allow us inside their headquarters for a conversation and tour, so don’t miss out!
Get to know Wellington, New Zealand, and the fascinating world of cups with Acme & Co.’s Jessica Godfrey before traveling to Brazil to chat with a coffee picker. If you’re reading this in a café, you’ll be interested in taking a peek at our piece on overheard café conversations. Finally, join us for a conversation with Hanna Neuschwander of World Coffee Research.
In this issue, we profile the coffee scene of Mexico City in all of its sweetness before reflecting on the power of coffee to promote deeper local experiences as we travel. To conclude this issue, we take a look at the social power of coffee in South India.
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”.
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.
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.
Erin Meister is a longtime coffee professional and journalist who just published her first book, New York City Coffee: A Caffeinated History. In Standart Issue 9, Erin invites you to join her as she shares NYC’s longstanding obsession with consuming coffee in record breaking amounts.
In the coffee chapter, we explore some lesser-known elements of supply chain economics, the scientific research that could lead to disease resistant coffee, take a trip to the the home of Geisha—Panama, and delve into the artistic side of coffee and film.
For baristas just starting out, or practiced steamers, our training manual on milk is sure to contain some valuable pointers and reminders. We trace the daily lives of baristas in Costa Rica and Tokyo before showing you home best to go about setting yourself up to make espresso at home. Finally, Michael Phillips joins us to speak on cross- cultural coffee, training and education, and what automation means for the industry.
We explore the ritual of avocado on toast in this chapter, and once we’re done with breakfast, get ready to explore your spirituality as we serve up your coffee horoscopes. Once you’ve come down from that transcendent moment, read and in-depth profile on our sponsor and one of the most exciting equipment brands in coffee,Alpha Dominche.To top it off, we have illustrated some of the most famous coffee-related quotes in Classic Literature.
The more we indulge in the specialty coffee industry, the more we discover that it’s all about the people. We speak coffee and academia with anthropologist Merry White, the practices and philosophy behind one of Australia’s most successful coffee shops, and drown ourselves in the booze of the underground with a piece on speakeasy bars.
Standart is currently available in 54 countries (and counting). ‘The language of coffee is universal’ says Michael Phillips in his interview with us, and that’s what this chapter is all about. We move from a history of the coffee house in 20th century Baghdad, to rollicking third wave coffee scene in the English city of Oxford, all the way to the farthest expanses of Europe for a look at how coffee is developing in provincial Russia, before reading about the most captivating global competition in coffee.
ESS collections of essays
The Estonian Students Society (Eesti Üliõpilaste Selts or EÜS in Estonian) is the oldest Estonian student organisation founded in 1870.
The Estonian Students Society is an organisation based on the principle of life-long membership. Students who graduate from the university become alumni of the Estonian Students Society.
Today, the organization has nearly 1000 members around the world. During 3 centuries EÜS has published its proceedings - collections of essays, research papers and literature. On the occasion of its 150. anniversary, a new festive collection is published.
352 pages - in Estonian.
** When ordering to USA, you may not add coffee to your order, because shipping coffee to the United States from Estonia is prohibited.