Zine, Inside The Bean

A ZINE ABOUT COFFEE

Hi! How’ve you bean?

The little zine on your screen started with a few coincidences a few years ago over a coffee in Zurich. One was Anna, heart, drive, and soul of Salt & Wonder. The other was Alicia, our first super fan, seeking some inspiration and community. Coffee is more than caffeine, more than a means to an end. 

We were new to coffee — specialty coffee to be exact — what makes it so special after all? What do these hipsters in their cafés know that we don’t? So we made this little zine with the intention to be a guide. To break up the fear and show how diverse and inviting the world of specialty coffee can be.

Inside this Zine of Salt & Wonder:

– The Journey of the Bean, how it ends up in your cup. / featuring miró manufactura de café (Zurich)

– How coffee shapes our worlds in: A Cultural Thing / interviewing Shem from STOLL Kaffee

– Our color palate in: The Colorful World of Coffee / inspired by COFFEE  

– Ending: Some practical tips in: Not Just for Nerds / featuring 169 West Wine & Coffee Bar

–  Glossary of coffee-related terms. 

We also feature the work of a few very-talented illustrators from across the globe throughout. Coffee is universal after all. 

– Front-Cover: Le.BLUE based in London, leblue.net, ig:@le__blue
– Claudia Salgueiro, claudiasalgueiro.com, ig: @cs_salgueiro
– Anthony Atkinson, bigaband.com, ig: @bigaband
– Sara Farina, sarafarina.com, ig: @farinasara
– Yui Watanabe, eidos.tokyo, ig: @eidos.tokyo
– Ana Vee Valdez, anavaldez.com, ig: @badddcat

Combined with our awesome editorial contributors: Thomas Hendricks, Jordan Rose, Elysabeth Cianci

We’re no coffee experts, but we drink it so much we wanted to know more. Turns out it’s nothing to be afraid of, just something to explore. Where might it take you? 

–

Details: 148,5 x 210 mm, 44 Pages, digital print on Munken, perfect bound. No Ads.

North Italy

ITALY AND FOOD, IT’S ROMANCE AT ITS FINEST

UNEXPECTED ITALY

Italian food pioneers enchanted us with passion, fed us hope and humility, and said, “Be here now, forget schedules, let life dictate pace.” They showed us their grounded carpe diem spirit—how to live in the moment, slow, steady. In return we pushed our appointments, extended rentals, and rested our heads on hardwood floor, fully present.

ITALIAN VARIETY WITHOUT LIMIT

Italy has found a way forward by reaching into history and pulling out techniques that are tried and true. It’s a path rooted in community and hospitality, closely tied to the land, giving back as much as it takes. A path blazed with Italian bravery. Bravery that speaks plainly, saying “We shall not be tamed by modern problems.”

INSIDE THIS ISSUE OF SALT & WONDER

You’ll explore hidden castles, gardens, and rooftop terraces. You’ll find Italy’s new wave of slow-baking, its modern artisans, its Etruscan history, and the future of food systems. You’ll meet a mad scientist who ferments everything and a woman who bakes family tradition into her bread. You’ll feel the soil with Italy’s first organic rice farmer and raise a glass to fresh drinking styles at rebel-friendly bars. Finally, you’ll discover the magic of Torino, where off-the-map authenticity will make you fall in love.

In this issue, we hear from:

• Two traveling brothers who promote local ingredients with Italian-Asian fusion at their restaurant atop an ancient seaside castle.

• Local Torinese, Lucia Iannone, on baking bread with tradition

• Italy’s first organic rice farmer, the renegade Ariane Lotti of Tenuta San Carlo

• Renaissance bartenders of Milano and Torino who are introducing Italy to international cocktail styles

• The streets, plazas, and people of Torino, in a city guide that will lead you off the beaten path and into the heart of an up-and-coming city

You will find interviews, new perspectives, a city guide, photo essays, recipes to stories, and lots of aspiring illustrations.

Front-Cover: Lucia Iannone
Back-Cover: Chris Coe

Details: 19 x 24 cm, 108 Pages, full color on uncoated paper. printed on Munken, perfect bound. No Ads.

Reykjavík, Iceland

ICELANDIC CUISINE OF REYKJAVIK

For years defined by lush summers of decadence and frozen preservation techniques for the dark arctic winter, Icelandic cuisine experienced a radical reformation when the country embraced innovation after the economic crisis of 2008. Ten years later, chefs and entrepreneurs are leaders in a food scene driven by reclaiming local natural resources and traditional recipes.

 

NEW NORDIC CUISINE

Salt & Wonder Issue 02 – New Nordic Cuisine will feature interviews with two of Reykjavik’s most inspiring chefs, explore the country’s complicated relationship with alcohol alongside one-of-a-kind new producers, and take you to the far reaches of the Icelandic island for breathtaking views of stunning natural terrain and landscapes.

 

RESTAURANTS, CHEFS AND FARMERS

Each page of our magazine is assembled by our small team with the utmost care and intimacy. We visit every restaurant, interview each of our subjects in person, and take every photo ourselves. Our research is extensive, and our conversations with locals last for hours. Our final product presents a thoughtful, authentic portrait of a city and its cuisine, made for culture-addicts, by culture-addicts.

Specs: 19 x 24 cm, 124 Pages, printed on Munken, perfect bound.