Tokyo and Warsaw

Why and when did you established Standart Magazine, whats the story?

I started Standart with a very simple goal in mind: to celebrate the culture of specialty coffee through of a marriage of quality print journalism and elegant design. We published the first English issue in April 2015 and launched Standart Japan in March 2017. Today we’re humbled and proud to say that our readership spreads through more than 60 countries around the world.

Standard is worldwide magazine, you travel a lot, which country for you is most interesting concerning contemporary coffee culture?
Two countries are currently a source of the most inspiration for me. First is Japan—the combination of historical tradition, precision, beauty and elegancy is unique. The second is actually Poland. Today is the specialty coffee community in Poland sky rocketing! So many new shops opening all around the country, with one of the most attended barista competitions worldwide.
What is your opinion about a third wave of coffee, does it still exist, or we have fourth one coming? (what it would be?)
Third wave coffee was successful, among many other, in two things. For us, consumers, it created a lifestyle from drinking of high-quality coffee. We started to appreciate what we drink and be more mindful or where does it come from. Secondly, for coffee producers, farmers, third wave made the work and business conditions much more transparent and sustainable. However, there’s a still long way to go During our event in Warsaw you will give a lecture about your favourites cafes, could you give us some amuse bouche of it and present one of them right now? Fuglen Coffee in Tokyo. That place can become your favourite spot in the world. Combination of italian-scandinavian-japanese cocktails, with home-made pastries, excellent coffee and hospitality is so genuine, that is always hard to leave it.
What is right now the most important issue in the world of speciality coffees?
There’s a lot of work to be done in green coffee buying, implementing sustainable yet economical agricultural practices in origin and so on. If I could speak for myself and my knowledge, I’m convinced we have to communicate specialty coffee better to wide public. Specialty coffee shouldn’t be perceived as something elitist, fit only for coffee professionals. We have to open ourselves to everyone—people should understand the reasons of why a good cup of coffee should have a higher price tag, and why barista profession deserves a proper salary.
Have you been in Warsaw? Do you know what to expect? What will be the place that you want to visit here ?
I’ve only been to Warsaw once. This city has a unique charm and I can’t wait to come back again! I have many friends from the city and the country, and I very much look forward to spending some time in local cafés.


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