rewed coffee is hot again, and we're not talking about press pots. The pour over, where coffee is brewed by the cup, on demand and by hand, is the new darling of caffeine culture.
At cafes that speak pour over, you'll find a drip bar equipped with Japanese-made glass or porcelain filter cones, and a menu of coffee choices. Baristas pour doses of hot water over precisely measured fresh grounds, all the while eyeballing a timer and digital scale to measure the rate of extraction.
Done right, the method delivers a smooth, sweet and clean-tasting cup, full bodied but with no inky residue.
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