Coffee aficionados often have to make a choice between easy but disdained drip coffee and the rewarding fuss of French press. Get ahead of the coffee snob curve by checking out pour-over coffee, a Japanese method that’s gaining ground among caffeine fiends.
The first thing to know about Japanese-style pour-over coffee is that it’s not a weekend morning, heat-and-go method. It requires a special kind of kettle, a certain kind of carafe, good beans, and the patience to watch as small amounts of water work their way through the grounds. But the results, it is said, are very distinct:
The narrow spout produces a thin, precise stream, and the handle brings your hand into a naturally balanced position – instead of flooding the filter and letting it drip, you deliver a measured amount of water over a period of several minutes. It might sound precious or tedious, but the control is enthralling. It’s like picking up a drafting pen after only writing with Magic Markers. More important, the coffee tastes different. The flavors can be distinctive and bright, even sweet. A “bean” is really the fermented seed of a cherrylike shrub, and if coffee is roasted carefully and brewed correctly, you can taste the flower and the fruit.
Read more on pour-over coffee at the New York Times, and tell us if you’ve experienced this particular brew, or have a bone to pick with it, in the comments.
Japan’s Pour-Over Coffee Wins Converts [NYTimes.com]
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