Issue 41: Vim, Whimsy & Coffee

Drown your thoughts of tomorrow in the bottom of a coffee cup—our new issue has arrived, inviting you to lighten up: explore, tinker, be curious, wonder like a child, and play. Now, our issue starts at the cupping table, where we test the virtues and limitations of using distilled water in professional cupping, its effect on taste and price. While there, two of the industry’s sharpest palates make a compelling case for sharing the cupping table with strangers. “Hey babe, what do you want for dinner?” If that line sounds familiar, you already know our Meet Your Guest interviewee: professional chef turned social media sensation Andy Hearnden, with whom we talk content, creativity, and why the customer isn’t always right. Staying within the world of hospitality, we speak to Carolyne Lane, Head of Coffee at the Michelin-starred Noma, about coffee's role in one of the world’s most innovative dining experiences—and of course, fermentation! In SHOUT!, latte art champion and educator Emilee Bryant reflects on whether she's fallen out of love with latte art or if the craft has simply evolved. At the intersection of music and coffee culture, we explore the rise of café raves such as Coffee And Beats Miami, and the new generation redefining what a cafe can be.