“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.”
Chris Chafin, “The Scourge of Pour-Over Coffee” (The Awl)
What the hell is wrong with “pour over coffee”? Unless you’re using pressure (stove top espresso maker, espresso maker), heat-physics (percolator, AeroPress), or a French press, all coffee is pour over, right? It’s actually the least pretentious and time-consuming way to make coffee. I’ve been drinking pour over coffee every day of my life for the last six years. It’s not rocket sauce.
