Thursday, January 26th, 2012

The Scourge Of Pour-Over Coffee

On a recent Sunday, the crowd at the Brooklyn Flea was dangerously under-caffeinated. Blue Bottle Coffee, the only coffee vendor at the popular flea market, had just that weekend decamped, with little fanfare, until spring. The marble counter where their coffee wares were usually arrayed sat empty. The crowd—the weekend shoppers for costume jewelry and vintage iron-on decals—became indignant when told that they would have to go across the street—to a Starbucks—to get their caffeine fix. “Are you serious?!” a woman demanded of the hapless cupcake vendor who had the misfortune to have a spot next door. “Yes, I’m serious,” he replied, affecting the blankness of an airline representative with a line of stranded holiday travelers. “You’re not the first person to ask me that today.”

What had broken Blue Bottle’s nearly yearlong run at the Brooklyn Flea? What was the root cause of this rage and frustration? The answer: pour-over coffee, a seemingly simple but incredibly time-consuming method of coffee assemblage which wreaks destruction wherever it appears, a gastronomical ascot whose chief benefit seems to be that it roughly triples the time it takes to make a cup of coffee and allows consumers to then imagine that they can taste a difference.

It was a little over a year ago that The New York Times heralded the arrival of pour-over coffee in a trend story titled “Coffee's Slow Dance.” The writer Oliver Strand described the method by which pour-over coffee is created—water is poured from a specially made kettle into a suspended cup of coffee grounds, through which the coffee seeps to the waiting cup below (that the specialized equipment needed comes from Japan likely will not surprise you). While allowing that the process might sound "precious or tedious" to some, he enthused that the resulting coffee was, in the intricacy and delicacy of its flavor, like “picking up a drafting pen after only writing with Magic Markers.”

This sort of praise is typical of pour-over enthusiasts. Taylor Janes is a 20-something farmer’s market cheesemonger who designs brass brackets for pour-overs in his spare time. (I know him because he's a former classmate of mine at that bastion of Manhattan liberalness, The New School. Yes, I know.) He doesn’t care that it can take roughly four to five minutes to brew a single cup. “I want it to take longer,” he told me. “From opening a bag and inhaling deeply, practicing my pour technique and watching the bloom, to the industrial handsomeness of the galvanized steel pour station, the observance of and commitment to a morning ritual results in a refined sense of personal satisfaction.”

What is it actually like to drink pour-over coffee? I can’t deny that there is something a different about it—its flavors are richer than is usual in drip coffee, hiding underneath a layer of physical heat and slowly unspooling themselves on your palette in the moments after a sip. For this piece, I sampled several pour-overs at Blue Bottle’s Williamsburg outpost, and on at least one day I was struck with an unusually intense caffeine high that left me vibrating and sweating in my desk chair, feeling like I'd been whisked through here.

The technique had its devotees, of course, long before The Times wrote about it. And in the year since the piece ran, there's been even further advancement in the world of coffee pour overs. The Hario VDC-02W Dripper V60 Size 02 White Ceramic Funnel, an unassuming white cone that sits atop a cup of coffee and serves as a pour-over coffee filter is, at the time of this writing, the top-selling item in Amazon’s “Coffee Servers” category (other assorted pour-over tchotchkes fill up three more spots in the top ten). The Hario VKB-120HSV V60 Coffee Drip Kettle Buono, another pour-over accessory, is a sensually ribbed teapot with a long, S-curved spout protruding from its front, giving it the appearance of a cartoon baby elephant, or an incredibly rare orchid. It also sits atop its category (#1 in Kitchen & Dining > Tabletop >Serveware > Teapots & Coffee Servers > Teapots).

Blue Bottle, the only New York coffee cult name-checked in The Times piece, is expanding, too, opening two Manhattan branches in addition to it Williamsburg coffee bar/roastery/shipping facility. There are now more than a dozen other places selling pour overs in the city: Abraço in the East Village, PORTS in Chelsea and O Café in Greenwich Village. Another is Joe the Art of Coffee, whose new Upper East Side location will feature pour-overs, according to this December write-up:

"Rather than batch brewing in big urns, it’s more theater," owner Jonathan Rubinstein said of the art of pour-over. "The way we’re building this, we’re putting in a window pane as a permanent fixture. And how we’re lighting it, we’re making it a glass stage, for lack of a better word."

A visit to that location a couple weeks ago, however, turned up nothing more than two lonely-looking pour-over filters perched atop rather grimy glass pots. Asked about the gleaming coffee bar on a hill promised in the press, the barista on duty sheepishly said it was “under construction.”

Nevermind the mystique; the actual mechanics of pour-overs are more or less those of a broken coffee pot: hot water slowly goes through coffee grounds, making only one cup of coffee at a time. That is all it is! It's not magic. It’s just kind of a more elaborate, maybe slightly tastier way of brewing coffee. But, you know what? It’s not really suited to pleasing a big crowd, even when it’s the kind of crowd you might think would be predisposed to waiting 20 minutes for a cup of coffee. Because, actually, I do not think that person exists. Granted, wait times for pour-overs can vary wildly—I've waited anywhere from two to eight minutes at Blue Bottle’s proper storefront. But when there's a line, it can take much, much longer—which brings us back, full circle, to where we started: Blue Bottle and the Brooklyn Flea.

Blue Bottle is a fine institution and a great local place to buy coffee, but they found themselves overextended here. The pour over requires many things: time, a reliable electrical system and a patient clientele. Their potential customers, perpetually in a line a dozen or so people long throughout the holiday season at the Flea’s winter home—a stall in the lobby of One Hanson, a heartbreakingly ornate former bank and clock tower built in 1927, that served as Jason Schwartzman’s home and detective agency in the most recent season of the (criminally-cancelled) HBO comedy "Bored to Death"—did not cooperate any more than the building’s 80-plus-year-old electrical system. The official line is that the building's wiring was the real culprit, perpetually shorting out and leaving the outpost with only lukewarm, un-pour-overable water. This left everyone involved a little grumpy, including the staff of Blue Bottle, who told me in exactly the same words, with exactly the same mixture of barely-contained rage for two consecutive weeks, “We’re just having a little… problem? right now, with our… heater. So… it will just be a few minutes.” People stole coffees obviously ordered by other people. Some people just wandered off and never returned, despite paying a bit more than you might expect for a humble weekend-morning cup of coffee. There was strife and discord.

Immediately following New Year's, Blue Bottle announced they would not be returning to the Flea until they moved locations in the spring. They’ve since been replaced by Crop to Cup. Who serve coffee out of nice, big, coffee vats like you might find at a movie set or a PTA meeting. And you know what? It tastes great.

Chris Chafin writes for a few places about things you can listen to, play or consume. Here's his Tumblr, which isn't super compelling. Photo by akpoff, via Flickr.

97 Comments / Post A Comment

bocadelperro (#9,676)

"Blue Bottle is a fine institution and a great local place to buy coffee".
I'm sorry, maybe I've misunderstood you, but Blue Bottle is not local to NY. It's based in Oakland, CA.

boyofdestiny (#1,243)

@bocadelperro It's insidious, these nationwide chains moving in and pushing out the local coffee shops.

bocadelperro (#9,676)

@boyofdestiny I mean, I'm from San Francisco, where Blue Bottle is a beloved institution, (weirdo ice cream shop humphry slocombe has a blue bottle coffe flavor) and I understand the one in Brooklyn is one of two outside of the bay area, but if they're representing themselves as local to NYC than that is some serious mis-representation.

It's also damn annoying that most of the kiosks in Golden Gate park only sell blue bottle coffee now so that when you're shivering because your niece is oblivious to the cold and you stupidly volunteered to take her to the playground and all you want is a damn cup of coffee to warm you up and keep you perky and it's taking 8 goddamn minutes and yes I did time it.

That being said, I use a chemex on the weekends, which is basically the same system.

whizz_dumb (#10,650)

@bocadelperro I live in Oakland but I've accepted this as a New-York-centric website. A parenthetical acknowledgement wouldn't hurt in this case. More personally, being from Chicago, I'm used to the neither-coast brush-off and brush that off with a 'you don't even know' thought.

bocadelperro (#9,676)

@whizz_dumb Totally. I lived in Tucson, AZ (incidentally the location of the other non-SFBA blue bottle cafe) for years and I'm constantly getting the brush-off.

Also, the only reason I brought it up is because if they're representing themselves as local to NY, then they're lying liars who lie. I think it was a brilliant move to put a kiosk in brookyln flea, though. Fussy coffee and the sort of people who shop there are a match made in profit heaven.

In full disclosure I should let you know than when my fiance and I moved in together, we counted 5 distinct methods of coffee making apparatuses, none of which were either a mister coffee-type or a conventional espresso machine.

Bettytron (#575)

@bocadelperro I don't think it's Blue Bottle representing themselves as an NY based company- I think it's an oversight on the author's part. If I recall from a visit to their Williamsburg location, a lot of their beans and things are named after stuff from the Bay Area so they're repping the West Coast pretty hard.

bocadelperro (#9,676)

@Bettytron Well that's good to know. Like I said before, I'm not entirely sure what he meant by "local" (if you mean, in the area, then that's true, if you live in BK), but I just wanted to clarify that blue bottle is not from New York.

And I'll step off my soapbox now.

davidwatts (#72)

@bocadelperro Localish, okay? Gimmie a break.

bocadelperro (#9,676)

@davidwatts augh sorry I didn't mean it to be snippy. I was confused as to what was meant by local and wanted to correct an error I saw. That's all, really.

bdm (#209,578)

@bocadelperro I had a similarly confused reaction when I read GQ's "Seattle's Got Nothing On Brooklyn" sidebar a month or so ago, which relied on the argument that "true coffee geeks have to stop by Williamsburg's Blue Bottle."

propertius (#361)

@bocadelperro Blue Bottle isn't even local in SF! At least some people thought not. There were suggestions that Ritual considers Dolores Park to be its lawn and Blue Bottle is invited to keep its cart off it!

(Not that I believed them.)

manatee (#32,345)

@bocadelperro This may be the most nauseatingly WC comment thread I have ever read. "Confused as to what was meant by local" is super-Portlandia.

SeanP (#4,058)

@bocadelperro I'm a Chemex fan too, and it does take a fair amount of time… but at least you get a whole pot of coffee out of the deal. I drink 5 or 6 cups a day, and waiting 5-10 minutes for EACH CUP??? Not happening.

David (#192)

I can taste the difference. I can taste the difference. I can. I can. I can. I can, I can, I can, I can!

C_Webb (#855)

@David I can, too. However, I don't forgive them for looking down on me when, in the middle of moving, I asked them to grind some beans I'd just bought from them because I had no idea where my grinder was. Listen, fucknuts, I was a barista while you were still drinking your free-range mother's milk, so slide down off that high horse and help me out, already.

zidaane (#373)

@C_Webb But have you ever tried penned mother's milk? Sublime.

boysplz (#9,812)

So, is the specific difference between this and drip coffee the fact that it stews in the water a bit while it's being filtered? So, it's kind of like a filtered Greek coffee almost, strange.

whizz_dumb (#10,650)

You know what else is good? Cold brewed iced coffee. It's delicious, hate all you want.

bocadelperro (#9,676)

@whizz_dumb it also has significantly more caffeine, and (I find) a smoother taste, so I drink more of it and then I'm shaking at my desk.

@whizz_dumb And it's so easy to make!

chevyvan (#201,691)

@whizz_dumb Cold brewed iced coffee is actually what got me re-hooked on coffee in my mid twenties. Soooo smooth. Soooo tasty. And yes, way easy to make.

manatee (#32,345)

@chevyvan YES!! I don't even drink coffee but I am addicted to my local coffee place's cold brew iced coffee (Kahwa Coffee! Holla!). Why is it so good?

riotnrrd (#840)

So this hipster "pour over" coffee is just coffee made with a cone filter? Am I missing something? I guess in the same way that "I grew it in my garden" became "organic artisinal locavore produce", "pouring hot water over coffee grinds" became a spectacle to be performed on a glass stage.
Damn kids get off my lawn.

whizz_dumb (#10,650)

@riotnrrd good point, but let's not get hipster-as-an-insult about this.

stuffisthings (#1,352)

@riotnrrd I always wondered, wouldn't a locavore be someone who eats locals?

Annie K. (#3,563)

@riotnrrd YES!!!

riotnrrd (#840)

@whizz_dumb True, I shouldn't stoop to ad hipsterem attacks. This is more of an example of something equal parts annoying and charming about Americans in general: we take things that have been done without remark for hundreds or thousands of years and turn them into Exciting New Trends. Farmer's Markets! Yoga! Herb gardens! Riding bikes!

Annie K. (#3,563)

@stuffisthings Sorry, I meant that YES!!! to locavores eating locals, not to anti-hipsterism.

BadUncle (#153)

@riotnrrd Yeah, I don't really get how this is any different from a Melitta or a Chemex coffee set up. Except more annoying.

MollyculeTheory (#4,519)

@Annie K. This is a local shop, for local people, there's nothing for you here.

melis (#1,854)

"I thought you always delivered."

"Not after Labor Day, Miz Allison. You never been here after Labor Day, of course, so you wouldn't know that."

stuffisthings (#1,352)

@riotnrrd They used to call yoga "bending over in the park."

turd_sandwich (#5,660)

@riotnrrd ahahaha, my dad used a plastic cone filter when I was in short pants. a hipster he is not.

lbf (#2,343)

@riotnrrd "ad hipsterem attack"? I'm in ur comment thread, co-opting ur vocabularies. o//\\o

SeanP (#4,058)

@riotnrrd Name of my next band: Ad Hipsterem Attacks

Lockheed Ventura (#5,536)

Would this method work with my instant Sanka?

S.T. VanAirsdale (#10,386)

I tried pour-over at that UES Joe a couple weeks ago, too. It took so long that they actually forgot about it. Did it taste different? Of course, as lukewarm coffee will. Exit glass-stage right, please.

rolandcrosby (#1,480)

Can someone please explain this piece to me like it's Metropolitan Diary? I'm stymied. Is the entire point "slow low-volume thing doesn't work well in venue that needs a fast high-volume thing"? I feel like there's some unspoken agreed-upon assumption that'd be the key to understanding this, but I have no idea what it is.

Bobby Womack (#4,074)

@rolandcrosby Well, he's saying that this kind of coffee is more time-consuming to prepare, and the shop was in a high-traffic area where people were less inclined to wait around for a cup. It wasn't a good fit.

stuffisthings (#1,352)

@rolandcrosby The buyers think that pouring hot water over ground coffee is revolutionary, and the sellers are unable to imagine heating up water without a constant supply of electricity. There are deeper problems here.

stuffisthings (#1,352)

If you enjoy the coffee you drink now, why ruin it for yourself?

This is why I refuse to learn about wine; trust me, I'm much happier this way!

whizz_dumb (#10,650)

@stuffisthings Help! I'm starting to pay more for my bottles of whiskey!

Leon Tchotchke (#14,331)

This seems functionally identical to those little metal coffee cup hats they use for individual cups of cofee in Vietnamese places and pho joints, which I love and they make awesome coffee (especially with sweetened condensed milk). Is this basically exactly like that, except moved to like a coffee shop setting instead of a sit-down restaurant?

@Megapol Tchotchke : God, I want pho-joint-style coffee with condensed milk RIGHT NOW. That stuff is amazing, particularly if you like your pho spicy, because then the combination of the spicy pho and the blisteringly sweet sticky coffee makes your sinuses feel like they've been coated in delicious hot caramel. Well, that and the post-nasal drip from doing lines with the kitchen crew. Anyway, HOORAY PHO JOINT SWEET COFFEE.

stuffisthings (#1,352)

@Megapol Tchotchke A Vietnamese place in my college town used to sell those metal thingies so you could make your own at home — I still have mine somewhere! I assume you can probably get them on Amazon now, too.

omitofo (#4,921)

I think Los Angeles has the most pour-over coffee kids! Intelligentsia, Paper of Plastik, LAMILL, Short Cake, groundworks….

Pour-over coffee gives me gastrointestinal problems.

jfruh (#713)

My pour over coffee takes about two and a half minutes to make. I microwave a mug of water for two and a half minutes then pour it over the spoonful of Folger's Crystals I have in another mug.

testpattern (#9,859)

The reason that Blue Bottle doesn't sell drip coffee is because THAT'S NOT WHAT THEY SELL. Expecting them to do otherwise is like going to a steak house and bitching about the lack of vegetarian options.

deepomega (#1,720)

@testpattern Nah, it's like going to a steak house and finding they only sell bacon-wrapped filets mignon when you really want a sirloin.

atipofthehat (#797)


1) Where do they specialize in bacon-wrapped filets?
2) Can you get the bacon crisp and the steak rare?

davidwatts (#72)

@testpattern It's like going to a clothing store and finding they only sell left socks. I mean, technically it's clothing, but . . .

I only drink coffee made in a special glass apparatus shaped like the Manneken Pis.

BadUncle (#153)

Thankfully, someone's ensuring people will always wait longer and pay more for a cup of coffee.

nelsonharst@twitter (#200,761)

Brunch in Brooklyn is insufferable.

cbarth (#209,585)

My mom has made pour-over coffee for as long as I can remember. We used to make fun of her for being so old-fashioned, and now she brags about how de rigueur she is. Put me in the great for the weekends at home, not for the java stands camp.

@cbarth My dad, too. He uses it at night, when he drinks coffee and my mom doesn't, so there's no point in running the whole coffee machine. It baffles me that this is chic now and you need a fancy ceramic thing for it. (His is/was always plastic and fairly cheap.)

Ham Snadwich (#11,842)

Galvanized steel in a food prep area? No sir.

hockeymom (#143)

Sounds a bit twee, to me.
(says the girl mainlining Diet Coke all day, every day).

City_Dater (#2,500)

Does this mean all the people who made fun of my Chemex and insisted on the "need" for a French press are now standing around waiting for someone else to pour hot water over coffee in a paper cone?
Hee hee.

deepomega (#1,720)

"Trend time-consuming, expensive"

Ham Snadwich (#11,842)

Besides, haven't we been through this bullshit before?

"Mr. Freeman said he practiced stirring plain water for months to develop muscle memory before he brewed his first cup of siphon coffee. Even now he starts every day with a five-minute warm-up. The evidence of good technique is in the sediment: the grounds should form a tight dome dotted with small bubbles, the sign of proper extraction."

@Ham Snadwich Yet there is something wonderful about a world where a person who can even conceive about dedicating that much time to stirring water. Is it any more ridiculous than a ballet dancer standing at a barre an practicing sliding his foot out into second?

@happymisanthrope : You could spend all your time practicing your cocktail-shaking technique, which well. At least you get a cocktail out of it?

Ham Snadwich (#11,842)

@happymisanthrope – Yes. Much more. Especially when compared to a 500 year old art form. Furthermore when you realize that that fad has been passed over for this new fad.

sharilyn (#4,599)

I've lingered over a cuppa at Blue Bottle Williamsburg on more than one occasion, and that is some damn fine coffee. It also made me sweaty and gave me the shakes, but that's how I like it. I'm also perfectly happy to sip on a cup of iced Dunkin'. Both are good but if you do happen to have the luxury of time and cash that Blue Bottle requires, it's absolutely worth it. Like everything else in the hipster purview, it's delightful in small doses/for special occasions, and does not scale well.

Ben Checks (#4,643)

I don't get it. It seems like the reason they had to leave was the lack of hot water, or more precisely, the building's faulty wiring and ability to produce only lukewarm water. So pour-over, drip, french press and godknowswhatother variation of coffee making wouldn't work, unless it was prepared beforehand. I don't care how time-consuming and pretentious a method may seem (to some), you must admit that HOT water is fairly essential to fresh coffee.

davidwatts (#72)

@Ben Checks Well this is the OFFICIAL reason, but something about the way it was said to me made me feel like it wasn't the whole story. And there's nothing like standing in a scrum of 10 or so coffee fiends, waiting while the barista (or whatever term is best) absent-mindedly pours a little water here and there into some filters, like they're half-heartedly watering their roomate's plants to fill you with a kind of holy rage. I don't think I would have felt the same if I was just watching a normal coffee machine work.

Gina@twitter (#209,608)

UGH where I used to work, the ONLY place reasonably close to my office was a food truck and they did pour-over coffee. It was a nightmare. Imagine a huge line of people in the freezing cold waiting 5 minutes a piece for a tiny cup of coffee. I went out and bought a new coffee maker quick.

tiemposbuenos (#10,137)

I'm always surprised how Brazil doesn't get any credit for this phenomenon. Pour-over coffee is what everyone does there (and everyone drinks coffee – Brazil's set to pass the US this year as the #1 coffee-consuming country in the world), so we find it pretty amusing by how trendy pour-over has become in the US recently. Just like at the names of the cafés you've cited; two of them have Portuguese names.

On the one hand, I do like the taste of pour-over compared to drip coffee. On the other hand, I make it at home because I was too cheap to buy a coffee maker. Every person I know who works in a coffeeshop dreads making the stuff because it's too time consuming for get-in get-out customers. It should really only be offered in restaurants or places where you can expect to wait a while.

Zanza (#209,637)

So, let me get this straight: The hipster scene/various coffee establishments are now making a big ol' deal about using a Melitta filter to brew coffee? You know, the thing that I use in my cube at work because we don't have a coffee maker and no way in hell am I paying for coffee three times a day (ignore the fear that I would burn down my office by buying a coffee maker and putting it in a room that has no windows and no ventilation).

Poor Melitta Bentz, your brilliant German ingenuity and great caffeine addition has been taken over by hipsters. And I am sorry.

irieagogo (#209,640)

^^^with Zanza on this one. I've used a Melitta filter for a coon's age and realize its convenience and portion control qualities as economical and easy since the 80s. However, I don't have a special Japanese boiling machine(!) on account of I think boiling water = boiling water. The first coffee place I saw with the rack of dripping cones, I was a little surprised, since it's not a shiny, spewing Italian jet pack style of making coffee. It is a simple enough set up, seems like if ya need more racks to drip more cups o' coffee, just put up more racks & boil more water, am I right? Way to make a simple thing hard. Jeez.

zidaane (#373)

How to make coffee…

Take 1 Pedro Ximenez Sherry cask and fill with local free range pork bones.
Burn the entire barrel over some cherry wood.
When the barrel is fully embered red, cover the barrel with previously burned ash.
Let this smolder for a day.
After the ash pile has cooled. Pull the pork bone charcoals out and chop them into smaller shapes.
Put the pork charcoal into a cone filter.
Heat a pan of New Croton aqueduct water until it just starts a fast boil.
Pour this over the pork charcoals and collect the filtered water in a pitcher.
Take some fresh roasted Kopi Luwak beans and grind to a fine expresso mix.
Pour the pitcher of heated charcoal filtered water over the ground coffee in a cone filter and into a coffee pot.
Serve with fingerless gloves and a hint of shame.

If anyone can make this more redic have at it. I think someone should try it when it's done.
The Awl makes the worlds most expensive cup of coffee.

melis (#1,854)

Expresso! Expresso.

C_Webb (#855)

@zidaane Now, is that aqueduct water fracked or prefracked?

zidaane (#373)

@C_Webb Slowww fracked of course.

Psychbucket (#179,624)

I clicked on one of the links in the article and saw a $19.99 ceramic version of the $2.99 Melitta #2 cone filter holder I've been using for the past 15 years or so. I put a few generous scoops of $7 per pound freshly ground coffee in the paper cone and pour water that's been nuked for 3 1/2 minutes over it, and the heavenly brew goes into my favorite $2.99 ceramic mug. It's a pretty quick process for me, and the coffee is still very hot when it's ready to drink.

I can't believe I've been doing something trendy without knowing it was trendy, especially since I've been doing it this way because I'm cheap and don't want to waste brewing a whole pot of coffee for just me.

The dead-standard Bunn-o-matic resaurant coffee machine makes pour-over coffee. Except not fussily by hand. I don't get this at all.

SeanP (#4,058)

@David Martin Latchaw@facebook This was my question too – how is this really different from normal drip coffee?

Lemming (#209,788)

Wait, I'm confused…I hadn't heard of this method before, but I'm living in Vietnam and the moment and this just sounds like what old men here do to make their coffee. Like, they have a special metal thing with coffee grounds in it, and then water slowly drips through them, and then you get coffee. But only old men are supposed to like it, so when young people order that in cafes we get laughed at.

starchy (#209,897)

the flavors slowly unspool on your palette? because we're painting in oils or arcylics when we drink coffee? i have a PALATE in my mouth but a PALETTE of colors, or sometimes an archaeological palette. but my sense of taste is spelled differently. please edit. thanks!

Anarcissie (#3,748)

I don't get the hipster aspect. I've been making coffee with an old Melitta funnel for the last 15 or 20 years. They're in the stupidmarket, out here in Queens. Why, they probably have them even in West Orange.

iplaudius (#1,066)

@Anarcissie Amen. I've been doing that for over ten years now. It's the easiest way to make coffee for one in the morning, and way less to clean up than with a coffee maker.

davidwatts (#72)

@iplaudius honestly this is what my girlfriend was saying the entire time I was working on this piece – her parents have been doing this since the 1970s.

Art Yucko (#1,321)
SeanP (#4,058)

@Art Yucko Same idea, only you get a whole pot in the same amount of time.

belltolls (#184)

I'm kind of stunned.

kitekatze (#208,046)

is that anything like that intelligentsia coffee? I've never timed that one but I watched the damn video and that is at least an hour (I could be exaggerating but it seemed like it.)even with film cuts

marielle (#212,136)

Oh for crying out loud. If this isn't a prime example of elitism. Fancy coffee contraption, better coffee. Gullible people with money to spend.

This is just a trumped-up version of the old Melitta coffee cone I used throughout university. $10 for the cone, $3 for filters. And yes, excellent coffee.

LMonteros (#236,961)

@marielle Thanks, Marielle, that's just what I was about to say. I've been using pour-over for 35 years. I still use the small Melitta cone to brew one cup of espresso and the larger cone when the power is out. And really, if we are honest, most electric coffeemakers use the same technique. The water heats and drips over the grounds only once. And before that there was the drip method (My mom used a glass Proctor Silex). Talk about a tempest in a coffee–er, teapot!

reallyerica (#261,088)

News flash: You actually can get a pour-over at Starbucks. As a barista at a small in-store Starbucks I do them relatively often (as our selection of available brewed coffees is generally limited to one or two and folks often want something else.) However, most Starbucks consumers don't want one. Misunderstanding the method, and believing it to be some sort of cheater's way to brew a cup of coffee, they are sure it will result in nasty flavor. After working there for a full year, I just yesterday finally made a pour-over for myself. I was amazed! The taste was better than anything else I'd tried so far. Much, much better actually. I've got to side with the pro pour-over camp on this one. It really truly does taste better. But I can't imagine using it as a method to served lines of waiting people. No. Way. Wow. That would be a nightmare…

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