clock menu more-arrow no yes mobile

Filed under:

Coffee Wire

New, 3 comments

pourovercoffee.jpgChris Chafin of The Awl on the "scourge" of pour-over coffee in coffeeshops: "[It's] 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." [The Awl]