In the new Standart Issue 25, Scott Rao takes us through water alkalinity, how to test it, and how a little knowledge could save you a lot of money. We interview Joachim Morceau of Substance, his café in Paris, about terroir, competition success, and ‘trafficked’ coffee.
In this issues long-form essay, Ashley Rodriguez asks a question if application of sortition principles hold egalitarian promise for the coffee supply chain.
To round it all out, join us for a coffee-fueled wander around the ancient western Ukrainian city. Finally, we speak speak with Ashley Dean of the Royal Ballet in London about managing insane schedules, getting plenty of rest, and the dreaded foam roller.
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