Issue 51 is in print and I'm breathing that familiar sigh of satisfied relief. We're already in the 2nd quarter of 2025 and the rest of this year is going to be a wild ride. Print media is special, but we are grateful that this platform has grown even further beyond that.
The 50th Edition. It’s surreal to be here.
I need to take a moment.
At the end of making every magazine, I always find myself wondering, why was that so difficult? Why was it so hard to get to the end? And the truth is, that it's not about the many, many, many details that go into making the final product. In simple terms, it's because I care. I really, really care about what goes into this magazine. I want it to be the best it can be. Because I owe that to all of the humans that make every cup of coffee possible. They are featured in these pages. I owe it to my partner, Iain, who works so hard to look after our advertising and event partners and keep this whole dream afloat. I owe it to the very medium of print. We don’t take it lightly. That it is a rare and beautiful thing to be able to make a print magazine four times a year.
It's difficult to express or to try get people to understand, because it’s one of those things you can’t understand it until you’ve felt it yourself.
A good example is the popular series, The Bear. It features a kind of crazy that you can only relate to if you’ve experienced it. You either get it or you don't. You've either been in the hospitality industry or you haven't. And you can either completely relate to what the characters are going through or you're completely confused that this could be a reality people would choose. Why are they doing this? Why would they do this? Who is this crazy, to undertake this profession?
I think that is the crux of making a magazine as well. If you saw behind the scenes, you'd also ask the question, why are they putting themselves through this? Having also spent over a decade in hospitality, it’s cathartic for me to watch The Bear, because at least I know I’m not the only crazy one.
Each of our lives are extremely busy and each is filled with it’s own stresses. It’s often hard to relate to each other, but we can try to appreciate the similarities - career, family, friends, finances, travel, colleagues, deadlines, children, life milestones, hobbies - there’s a lot to fit into this life. Often we are just trying to make it through the day, the week, the month, without pausing to appreciate where we are or what we’re managed to achieve.
Putting this 50th issue together has been an emotional experience. It’s a milestone and a lot of the content is an ode to the humans who have been with us for the ride. It has also given us a chance to pause, reflect and be grateful for this journey. Reading the stories and seeing the photos from our 12 year coffee media archives has made us relive so many moments and so many connections! It’s difficult not to feel philosophical about the whole thing.
I didn't take a traditional route into being the Editor of a magazine. I was very young, working as a barista and front of house everyday. I had some coffee knowledge. I had a degree in Media and Journalism, but I didn't have any experience in editing or publishing a magazine. That Imposter Syndrome feeling still sits with me now, even 50 editions later. And it makes me feel all sorts of things. A part of my brain still screams: I don’t deserve it, I didn’t earn it, I don’t know what I’m doing! But in talking with Wendelien van Bunnik (World AeroPress Champion 2019 and coffee personality) for this Edition, this is a more common feeling than we like to talk about.
Through the years, one of my least favourite phrases to hear has been “But, that’s how business works.” Which I have heard quite a lot, because I didn’t take the traditional route to get here. But you know, we’ve made it work in our own way, always trying to keep the focus on uplifting the amazing coffee community we get to be part of. And I like to think we’ve played a role in the continued evolution we’ve been able to document in these pages and through the other platforms we’ve created over the years.
Coffee gives us amazing moments.
Your favourite cafe, your favourite place to meet your friend, your favourite barista, your favourite roast, of your favourite coffee, made in your favourite way. We get to enjoy these luxuries every day, in spaces that are designed to give us the opportunity to pause. To take that moment. Celebrate it daily, and celebrate the people who make space for you to do so.
Smile. Be kind. Tip generously.
Take a moment.
And to end off, just a huge thank you to everyone who has made this magazine possible. Let’s celebrate!
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