Issue 00 · April 2026
Lisbon
Our first issue starts in Lisbon, where coffee has long belonged to the street: the pastelaria counter, the bica drunk standing up. A new generation of cafés and roasters is changing that picture, and we spent time with the people behind it.
From there the issue widens out. Its contributors write about water, flavour, risk, value and work, the questions that shape coffee wherever it is grown, roasted or served.
€25
Pages
200
Format
167 × 240 mm
Binding
Perfect bound
Printed
In France
Language
English
Stories
14
Prefer a shop? Issue 00 is in 14 stockists across 11 cities. Find one near you.
Inside Issue 00
14 stories · In print onlyThe Pre-Batched Espresso Revolution Is Coming, Like It or Not
Espresso brewed before you order it. Scott Rao makes the case.
Scott Rao
There Is No Perfect Water
Maxwell Colonna-Dashwood changed how the industry thinks about water. Now he's having second thoughts.
Michael Butterworth
A Modulation of the Flavors
Experimental processing has made coffees more distinctive, and riskier. Who carries that risk between producers and roasters, and what happens when the novel becomes ordinary?
Owen Racer
Light Hands, Heavy Floors
Inside XXXI.studio, the Lisbon practice that designs and builds many of the city's new cafés, from Dear Breakfast to both Comobå locations.
Soraia Martins
A Long Table Sets the Scene
In 2015 Ricardo Galésio left graphic design for coffee. His latest café, Lugar Nenhum, is built around one long shared table, with breakfast he cooks himself.
Soraia Martins
Where Coffee Meets the Page
Inside Liberty, the Lisbon and Parede café founded by Anna Aleshkovskaia around books, conversation and coffee, made for lingering.
Kelly Stein
A Leap of Faith
How Francisco Amaral left the law, rented an old pharmacy blind through its letterbox and turned it into Comobå.
Soraia Martins
From Rugs to Roasting
Adroaldo Carneiro sold rugs in Brazil for twenty years. Now his SO LO Brewing is one of the best-known names in Lisbon specialty coffee.
Tanya Nanetti
A Different Pace
Lisbon now has more than 100 specialty cafés and roasteries, many of them alike. Five that move differently.
Tanya Nanetti
Great Coffee or Great Cafés? In Lisbon, the Answer Is Bitter
Mr. Silva's neighbourhood café against the specialty shop by Tiago's office: as Lisbon's traditional cafés close, the city gains perfect cups and loses the counters where people met.
Tiago Pais
Harambee: Reflections on “Including” Women in Coffee and the Gender Coffee Paradox
Drawing on three decades in Kenya, Dr. Erika Koss asks what it really means to “include” women in coffee, through the Kiswahili call Harambee: let's come together and push.
Dr. Erika Koss
The Forbidden Maths
A Colombian grower discovers he received 13% of what his coffee sold for. Karl Wienhold follows the money along the value chain and asks why the split is so rarely discussed.
Karl Wienhold
What If the End Is Simply the Beginning?
A conversation with Julian Nachtigall-Lechner, founder of Kaffeeform, the Berlin company turning used coffee grounds into cups, on coffee's waste as a design opportunity.
Rafael Sans
If I Could Start Again in Coffee
After seventeen years in coffee and four times wanting to leave, Kelly Stein writes about burnout, visibility and choosing a more conscious way to stay.
Kelly Stein
From the pages
“If you find a way to serve coffee faster while preserving flavor or improving it, I'm all in.”
Scott Rao, The Pre-Batched Espresso Revolution
Issue 00 — Lisbon. 200 pages, €25.