Chris 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]
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