Die wunderbare Leichtigkeit des Weins

Issue 21: Wings, smoke, and coffee

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.

Where to Drink Beer

Where to Drink Beer is the ultimate guide by the real experts - 500 of the world's most revered brewers reveal the little-known, eclectic, and surprising destinations they visit for their ultimate beer.

With 1,600 listings in more than 70 countries - and detailed maps, reviews, key information, honest comments, and suggestions - there is nothing like it.

Designed in the same visually striking format as Phaidon's bestselling Where Chefs Eat, this book guides thirsty beer fans toward the best places across the globe to find the best examples of the world's most popular beverage.

SPECIFICATIONS:

Format: Hardback
Size: 203 x 137 mm (8 x 5 3/8 in)
Pages: 480 pp
Illustrations: 0 illustrations
ISBN: 9780714876016

Issue 19: Walls, noses, and coffee

Issue 18: Critique, Therapy and Toilets

Issue 18 introduces an exciting new content structure that takes as its thematic centre a long-form essay ‘On Coffee and Criticism’ by the incredible Noa Berger—a social scientist working on coffee consumption.

The idea of critique, in its many forms, guides our newest release. From pieces that explore the role criticism plays in our everyday lives and how we can turn it into constructive fuel for improvement, to a critical exploration of how we define ‘premium’ in paying farmers a decent price for their work, to how Modernist writers Virginia Woolf and T. S. Eliot used coffee as a literary device to explore the fabric of consciousness.

Ready to take a critical look at coffee? How about criticism itself? Get your copy of Standart issue 18 now.

In February 2020, released Issue 5, which features 96 pages of original journalism about natural wines alongside photography and artwork, with a special guest designer!

Standart issue 16, as ever, treats a varied subject matter through engaging articles, essays, interviews, and artwork. In this issue, we delve as never before into some of the more pressing topics facing our industry.

In our ‘Coffee’ chapter, we continue our series comparing coffee and tea—this time the brewing methods of each, and look at a historically massive producer of tea that is moving into high-quality coffee production, Sri Lanka. It’s often easy to forget that given all the coffee we make, there necessarily exists a lot of coffee waste in the form of grounds; we take a look at how we might best make use of them. Finally, we round out the chapter with an essay on responses to the price crisis, and the baristas lending their voices to a thus far rather marginalized topic.

Our ‘People’ chapter, in which we explore the talented people that make up our industry, is stacked with great stories, including an interview with Canadian Barista Champion Cole Torode, a word or two from two of our favourite baristas as they take us through their daily routines, an article by Ashley Rodriguez exploring freelance life, asking questions, and the experiences that made her who she is today, and much, much more.

In our ‘World’ chapter, we take a look at some of the traditions that make up the experience of drinking coffee in the Balkans, then skip over to Austin, Texas for a reflection on exactly what conspired to make the city the coffee mecca it is today. To round it out, we are then treated to a rich and delicately wrought rumination on a recent origin trip to the land of gesha.

Introducing Drift: Bali.

Drift, Volume 9 takes a multi-faceted look at the coffee culture of Bali. Once a hideaway haunt for yogis and surfers, this tropical destination in the world’s largest archipelago nation has become a hotspot for a wide range of visitors, from coffee purveyors to nomadic techies and itinerant bon vivants. And the new global trade winds they bring to the Indonesian island offer fresh perspectives on its cash crop coffee, as well as an increasingly international sense of style. A burgeoning third wave of coffee has narrowed the proximity between coffee farmer and consumer in Bali, presenting new opportunities for collaboration and education—what one author posits as the fourth wave of coffee. But it also presents challenges, as the Balinese, steeped in local tradition and religious beliefs, are confronted with foreign money and interests. Drift Volume 9 examines these relationships, while taking readers all over the island to explore the temples and beans of the Kintanami highlands, to the highly designed coffee shops of Canggu and Ubud.

Drift, Bali includes:

• How the Balinese take their coffee—with everything from durian to egg yolks

• Photo essay of local baristas and their personal interests

• The influence of digital nomads and other expats on the coffee culture of Bali

• Explainer of “fourth wave coffee” and Indonesia's Coffee Wheel

• How coffee shops in Bali are doing their part to alleviate the island’s waste crisis

• Balinese religion and how they need to be in balance with both gods and devils

• And much more..

Beer Snacks
Tasty bites from around the world

By Oscar Smith

It was a certain character from The Simpsons who once said: “Homer no function beer well without.ˮ The same applies to their accompanying snacks.

This cookbook is a celebration of the very best accompaniments to the very best beverage. Beer is enjoyed the world over, and wherever beer is imbibed, there’s usually some kind of deliciously salty snack to go with it. From the smaller snack fare like moreish Malaysian ikan bilis and Japanese otsumami to more substantial drinking food like spicy buffalo wings and currywurst, Beer Snacks brings you the world’s best of what to eat, while you drink.

More of the international recipes in Beer Snacks include: Edamame (Japan), Boiled peanuts (USA), Chicharrón (Mexico), Pimientos de Padrón (Spain), Pickled onions (UK), Biltong (South Africa), Jalapeño poppers (USA), Masala peanuts (India), Salted egg French Fries (Thailand), Oysters Kilpatrick (Ireland), Buffalo wings (USA), Pretzels and beer cheese (Germany), Tsukune (Japan), Adobo Chicken Wings (The Phillippines) and (last, but most cheesily) Poutine (Canada).

Our latest issue is ram-packed with articles, essays, interviews, and artwork addressing subjects of significant and lasting import for the future of coffee.

In our ‘Coffee’ chapter, we begin an exciting new series from Gwilym Davies looking at coffee myths—both true and untrue—and how they play into our conception of coffee. Implicit bias is a hot topic right now; read how far its tendrils permeate the coffee world by investigating its implications for the cupping table. Consider China as a behemoth rising specialty producer through the eyes of an insider, and, finally, sink your teeth into a statistical study of the effects of weather on coffee yields in Hawaii.

Our ‘People’ chapter, in which we explore the talented people that make up our industry, trying to get to know them beyond just coffee, is positively bursting. We travelled to London to interview Paul Ross, wholesale manager at Kiss the Hippo and 2019 UK Barista Champion, about competition, running, and Scrabble; we had our good friend and founder of This Side Up, Lennart Clerkx, write a delicately wrought and powerful piece on the moments and experiences that have informed his professional choices and business practices; an academic takes a hard look at some of the troubling representations of producers that still abound in specialty coffee marketing; and, to round out the chapter, we look at how milk was first introduced to coffee, what it meant, and what it still means.

In our ‘World’ chapter, an anthropologist reconsiders the site of her book research amidst its changing coffee culture, a writer muses on the phenomenon of origin travel after having visited Panamanian coffee farms for the first time, a coffee geek guides us through Tel-Aviv’s coffee scene, and the unique history that led to what it is today, and finally, we interview an experimental psychologist and anglican priest about the meaning of our mortality, moral quandaries, human universals, and speaking about death in coffee shops, sometimes with cupcakes.