Periodical: Drift Magazine Volume 13

Cover of Drift Magazine volume 13

Drift (Berlin – volume 13)
published by Digital Ventures, LLC (NY)
2023

I finally caved and bought this gorgeous magazine, because I’ve resisted long enough.

This magazine is one of the best examples of book / magazine design I have enjoyed. It combines black and white fine art photography (most of architecture and urban landscapes), color photographs centering on one topic (coffee enjoyment) which are laid out with plenty of white space, and concisely written passion articles about coffee.

It’s… perfect, really.

I have purchased books purely for their design in the past (because: of course I did), but this magazine is consistently gorgeous. Lots of blank space. Good contrast. Uncluttered. Consistent in its themes. I struggle to think of it as a coffee culture magazine alone, because its design is so lovely and the photography sells it for me. It’s so well designed that I fear I would have bought it even if it wasn’t about a city I adore and a drink I adore EVEN MORE.

I recommend it if you like: black and white photography of cities with saturated black and fine midtones (WHAT A PRINTER THEY HAVE!), and casual conversation about the coffee culture of wonderful cities.

“You must REALLY like coffee,” said the gentle bookseller. Yes, yes, I do, and we also talked about how much coffee I like because so much of it is good around here, how fabulous fancy espresso drinks are, plus the Bay Area’s Jazz Station (which we both love: I broadcast this by wearing their jacket).

Coffee: Ethiopian Fancy from Peet’s as a Pour Over

Coffee fans fall into camps, and I’m both an espresso drinker (a special fan of almond milk lattes) and a French press coffee devotee.

I rarely drink pour-over coffee. I’ve had it in various places, and… just haven’t been impressed. It was okay, but it reinforced my fondness for the additional flavor that soaking in a French press brings out in the beans.

My friend C brought me the gift of Peet’s Ethiopian Fancy (peets.com) recently, which is a favorite of mine – but he brought it over ground. FINELY ground. It was automatic: he makes Italian Roast as pour-over, and this is his usual grind, though it is too fine for my French press. I made it in the French press anyway, and it was good, but also different, and I didn’t like having sediment in my cup afterward.

So, I caved and bought a pour-over device from another local coffee place, plus filters to fit, so I wouldn’t have to waste any of this finely ground coffee.

And… my first attempts at pour over were really GOOD. Yes, the coffee is different from my French press version with these same beans (though ground more coarsely, and with the oils still in the brew rather than on a paper filter). But still richly flavorful. And fast to make!

I’m not giving up the French press, but I like this additional option – and I LOVE Ethiopian Fancy this way.