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4 Everton Park #01-40
Singapore, 080004

+65 6220 2330

A coffee bar and roastery driven by our beliefs to foster direct, transparent and sustainable relationships with our coffee producers, so as to help us to source, roast and brew some of the most amazing coffees from around the world, to the best we think they should taste and share them with you.

Standart Magazine Issue 15


Standart Magazine Issue 15

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Standart Magazine Issue 15


“At its core, it is the people sharing their love with others around them through coffee – sweating farmers, diligent roasters and passionate baristas. Standart is about such people.”

Standart Magazine is a quarterly published print publication about the beauty of specialty coffee culture. A relatively new magazine focused on not just geeky coffee topics but also the people who serve you the coffees. Created by a team of people who enjoys and loves coffee, it is in our opinion, definitely one of the most interesting coffee related magazine in a while.

New issue: 15

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Standart issue 15 bring you another carefully curated selection of articles from across the coffee world.

Chock-a-block full of articles, including an experiment to try at home, a long-form essay on the current ‘pricing crisis’, a trip to Guatemala and its hundreds of microclimates, and a languid stroll in Paris, where the article trace the political and cultural history of the French capital all through the lens of coffee.

What’s interesting this issue is that instead of one cover, the folks at Standart have printed two that they’re distributing equally around the globe—but if you’re feeling especially effervescent, get both!

In chapter People, there are interviews with roasters Stephen Leighton and Joanna Alm of Drop Coffee and Has Bean about their thoughts on business, roasting and ways to die (yes), and book historian Geri Della Rocca de Candal on how, in many ways, the printing revolution of the 15th century parallels our own digital age.

The magazine continue the series comparing coffee and tea—this time the processing methods of each—followed by an article by Ayden Graham of Barista Hustle asking what coffee can learn from the ritual of tea.