Coffee
cof·fee | It is a brewed drink prepared from roasted coffee beans, which are the seeds of berries from the Coffea plant. The genus Coffea is native to tropical Africa (specifically having its origin in Ethiopia and Sudan) and Madagascar, the Comoros, Mauritius, and Réunion in the Indian Ocean.2 The plant was exported from Africa to countries around the world and plants are now cultivated in over 70 countries, primarily in the equatorial regions of the Americas, Southeast Asia, India, and Africa. The two most commonly grown are the highly regarded arabica, and the less sophisticated but stronger and more hardy robusta. Once ripe, coffee berries are picked, processed, and dried. Dried seeds (referred to as beans) are roasted to varying degrees, depending on the desired flavor. Roasted beans are ground and brewed with near boiling water to produce coffee as a beverage. It is slightly acidic and can have a stimulating effect on humans because of its caffeine content and it is one of the most popular drinks in the world. — Wikipedia
Drift Magazine Volume 14 (Miami) is here. With its colorful confluence of cultures, the city has become a unique meeting place for artists, musicians, tourists, and coffee roasters—and more recently, even professional athletes. In this issue, we introduce you to their stories. In doing so, you’ll discover that, from the sweet cafecitos of Little Havana to the Third Wave roasts in the city’s artsy Wynwood district, the Magic City offers a brew for everyone.
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Die neue Transhelvetica 78 (Thailand) ist erhältlich bei loremnotipsum.com. Thailand ist ein Sehnsuchtsort, der die Ferne schon im Namen trägt. Thailand – da denken wir an Ferien, an tropische Strände, Sonnenaufgang, Sonnenuntergang, edle Königspaläste, eindrückliche Tempel und geheimnissvolle Ruinen im grünen Dickicht.
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Brygg Magazine Issue 01/16 is out now with different cover pages. In this issue we are bringing you more than a handful of inspirational conversations, and this time around we have chosen to sit down with creatives dealing with taste & flavour in their own unique way.
Die neue Transhelvetica 77 (Wald) ist da. Wenn die Sommersonne vom Himmel brennt, dann gehen wir auf ein Bad in den Wald, gönnen uns dazu etwas Schlangenbrot und geniessen eine entschleunigende Lektüre mit bäumigen Ausflugstipps.
Die neue Transhelvetica 76 (Kafi) ist nun erhältlich. Ein ganzes Heft voller röstfrischer Ausflugstipps und robusta Geschichten.
Drift Magazine Volume 13 (Berlin) is here and explores the kiezkultur—the neighborhood culture—of Berlin. The German capital has become a magnet for young creatives from all over the world, making it one of the most vibrant metropolises of Europe.
SOLO Magazine Issue 8 is featuring: By the means of senses, It all starts with a name: It all starts with a name: Typica, The best coffee sip, The sound of coffee, Origins of coffee, Cold brew anytime, Life stories, Creativity through chaos, Ice ice baby, Going places, Using coffee as a tool for change, Journal, Riding Mallorca, The cultivation of hope, Dona Cafe + Spanish translations.
Standart Magazine Issue 27 is available now on loremnotipsum.com. Standart Issue 27 is here! We've taken care to celebrate the unexpected, strange, off-kilter, and odd in this issue. For instance, you wouldn't expect us to profile coffee growing in the Italian region of Sicily, would you?
Drift Magazine Volume 12 (Paris) is available now on loremnotipsum.com. Drift Volume 12 is a bundle of postcards from this beloved capital of art, culture, romance, history, fashion, and cuisine.
SOLO Magazine Issue 7 is here and featuring: A dive into words, Don Gallo coffee roasters, Coffee and colour, Creative clarity, Specialty at home, The story behind, Te tira su, Style meets substance, The babyccino fun club, Under a canopy of trees, A look outside, Light vs. dark, Journal, A town in a city: Cologne, Journey to the center of a mug of chai, Dialogue Mag.
Standart Magazine Issue 25 is here. 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.
Drift Magazine Volume 11 (Los Angeles) is here. From sunny beaches and high mountainscapes to boulevards lined with palm trees and a dense urban core, we criss-cross this sprawling cradle of pop culture to bring you stories of a rapidly diversifying coffee scene.
SOLO Magazine Issue 6 is available now at LOREM (not Ipsum). Issue 6 is featuring: Small budget, big ideas, Hola Coffee Roasters, Old & new world coffees, The journey of a coffee bean, From cover to cover, From tree to cup and everything in between, Recipes: almond, soy, oat, A city of possibilities: Valencia, Take away, Journal, A dear green place, Coffee and wine, Online coffee training, Mata & Morro.
Standart Magazine Issue 21 is here. We ask if coffee can provide a moment of peace in the country that brought it to the world, Yemen; explore the future of specialty robusta coffee; and ask three-time UK Cup Tasters Champion Freda Yuan what’s pissing her off. Find out how, and why, coffee companies sell sustainability; join us for a chat with designer of videogame-inspired fashion garments, for both real-life and the digital sphere, Charli Cohen; and discover the most lust-worthy coffee equipment, in a photoshoot that pays homage to light erotica.
Drift Magazine Volume 10 (Manhattan) is out now. Drift Magazine Volume 10 shines a spotlight on New York City’s most famous borough: Manhattan. Bartered from Native Americans, this island, sandwiched between New Jersey and Long Island, grew from a colonial trading port into a global capital of commerce and culture. Coffee, which once arrived on its piers from faraway lands, now helps run this international hub that famously never sleeps.
Standart Magazine Issue 20 is available now on loremnotipsum.com and with it comes a whole lorry-load of hard-hitting articles, experimental artwork and photography from our award-winning editorial team, and a carefully curated experience from start to finish, cover to cover.
Salt & Wonder “Inside the bean” is available now on loremnotipsum.com. Discover the brand new coffee zine from Salt & Wonder. The little zine 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.
SOLO Magazine Issue 5 is available now at LOREM (not Ipsum). A country of specialty coffee, Three Marks Coffee Roasters, Coffee seasonality, Packaging you can reveal in, Don’t drink specialty coffee, Brazilian coffee, The language of coffee, See you in Bucharest, Fine chocolate & specialty coffee, Café Normal, Coffee for a clean sheet, Journal, For the love of filter.
Standart Magazine Issue 19 (Walls, noses, and coffee) is available on loremnotipsum.com and comes with a new design! Brand new and with a completely overhauled design, Standart 19 is louder, bolder, unafraid to confront the issues facing our industry, and unrelenting in our celebration of what makes coffee great.
Standart Magazine Issue 18 is available on loremnotipsum.com. 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.
Drift Magazine Volume 9 is out now. 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.
Standart Magazine Issue 17 is available on loremnotipsum.com and ram-packed with articles, essays, interviews, and artwork addressing subjects of significant and lasting import for the future of coffee.
Drift Magazine Volume 8 is out now and features London. In this issue, we explore how tea-crazy London went mad for coffee and how its integration of international coffee-savvy experts is changing as Brexit looms.