The16th issue of Standart magazine, one of the most prestigious coffee magazines in the world, published in Czech/Slovak, English and Japanese and sold in more than 60 countries.
The current issue of Standart magazine comes, as always, with various topics, articles, essays and interviews. In the new issue, we look at the challenges facing our industry, which are more pressing today than ever before.
In the "Coffee" chapter, we continue to compare coffee and teas - this time with extraction methods. Take a look at the history of the largest tea producer, Sri Lanka, which, after achieving the title of tea superpower, is turning its attention to choice coffee. It is often forgotten that the amount of waste increases in direct proportion to the coffee production process; so we will suggest how coffee waste can be used most efficiently. At the end of this chapter, Adrián Krišák will discuss with us the reasons for the disappearing fruitiness from your espresso, and if you think this is just about the grinder spinning, you're wrong.
The"People" chapter explores the personalities that make up the world of coffee. In it, we're introduced to Canadian barista master Cole Torode, who takes us through the beginnings of his career, competing and thoughts on direct trade. Ashley Rodriguez's article explores the profession of a freelance boss and provides tips and tricks that helped her gain experience and self-discipline.
In the "World" chapter, we look at the traditions that complete the coffee drinking experience in the Balkans, transport to Austin, Texas, and reflect on how to make the city the coffee mecca that it is today. Thanks to our sponsor, EUROSAI, for making it possible to work, equip and educate baristas across Slovakia and the Czech Republic with them and their Five Elements philosophy in Standard magazine number 16. As always, we are delighted to bring this original selection of written text along with unique illustrations and photographs into your homes and local cafes. We wish you an enjoyable read!
A famous book that should not be missed by any barista, café owner or avid non-professional. The expert guide to coffee and tea preparation by an American legend Scott Rao.
A famous book that should not be missed by any barista, café owner or avid non-professional. The expert guide to coffee and tea preparation by an American legend Scott Rao.
Petra Davies Veselá has expanded and updated her first successful Coffee Book. She has written a wealth of new insights, taking into account her new experiences and the great flowering of coffee culture. The book is also for those who have their first Coffee Book - it contains brand new photographs and lots of new information.
Petra Davies Veselá has expanded and updated her first successful Coffee Book. She has written a wealth of new insights, taking into account her new experiences and the great flowering of coffee culture. The book is also for those who have their first Coffee Book - it contains brand new photographs and lots of new information.
Thethird issue of Roast Different magazine. A magazine about coffee and coffee culture. Gourmet Coffee is a proud partner of this project.
Thethird issue of Roast Different magazine. A magazine about coffee and coffee culture. Gourmet Coffee is a proud partner of this project.
Thefourth issue of Roast Different magazine. A magazine about coffee and coffee culture. Gourmet Coffee is a proud partner of this project.
Thefourth issue of Roast Different magazine. A magazine about coffee and coffee culture. Gourmet Coffee is a proud partner of this project.
The16th issue of Standart magazine, one of the most prestigious coffee magazines in the world, published in Czech/Slovak, English and Japanese and sold in more than 60 countries.
