Issue 35: Ripples, Reflections & Coffee

The all-new Standart Issue 35 pays homage to the one substance that’s always by coffee’s side: water. Ubiquitous in coffee’s journey—from the growth of the coffee plant to processing, shipping, and brewing, and where all things start and end.

In his article, Lance Hedrick will advise you how to get the most out of your coffee with some basic water chemistry, while neuroscientist Fabiana Carvalho will introduce you to the finer applications for sensory science in coffee, exploring the impact of extrinsic factors, such as the colour of coffee packaging, on flavour perception.

Diving deeper, we board an actual Royal Navy submarine and investigate how to brew coffee properly under water, when land is nowhere in sight. Resurfacing, we catch up with an Olympic, World, and Commonwealth champion swimmer Zac Stubblety Cook and talk more about the role of coffee in his pre-race routine.