Standart Magazine - 25

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Issue No. 25

In the new 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.

In this issues long-form essay, Ashley Rodriguez asks a question if application of sortition principles hold egalitarian promise for the coffee supply chain.

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