Issue 25: Arabesques, alkalinity, and coffee

In 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 and what it means for the industry and inspiration.We take a closer look at Uganda, its history and culture, and, of course, is coffee, and ask whether the concepts of hygge and fika can really be exported the world over while retaining their meaning.

We also spoke with Ashley Dean of the Royal Ballet in London about managing insane schedules, getting plenty of rest, and the dreaded foam roller. And speaking of, ahem, cylindrical objects, what’s the relationship between caffeine and erections? That’s right—we went there.

Uganda has increasingly gained recognition for its diverse coffee production, offering profiles that challenge traditional expectations of East African origins. This specific offering, Issue 25: Arabesques, alkalinity, and coffee, comes from Standart, a roaster known for its meticulous approach to sourcing and development. When evaluating such unique lots, it is helpful to consider how processing methods and regional terroir influence the final cup. While washed coffees often highlight crisp acidity and clean structures, other processing techniques can introduce complex, layered sweetness. To better understand the nuances present in this Ugandan selection, tasters may find it useful to reference the flavor wheel to identify specific aromatic compounds. By exploring the interplay between the coffee’s inherent alkalinity and its roast profile, one can gain a deeper appreciation for the technical precision required to balance such a distinct and expressive cup.