- Buy local! M.E.Swing Co.
- Highest Rated Coffees, as per the folks at Coffee Review. Note: same roasters appear over and over again. Hmmm.
- Pour-over brewing tips from Sweet Maria's
- Cold-brewed Iced Coffee how-to from Smitten Kitchen
- Miscellaneous this n' that at INeedCoffe.com
- Ristretto / Pour-Over Coffee Drips Into New York - More detail on the fine points of pour-over, from the NYT. Including the delightful Hario Buono Drip Kettle, from Japan.
Remember:
☛ "Ground coffee loses a lot of its aromatics and other stuff in the first minute after being ground." So don't dilly dally.☛ Fresh-brewed coffee is "fresh" for 10 minutes or less. So 'pour over' only one cup at a time.
1 comment:
My favorite place to get locally roasted coffee was Misha's in Old Town. They have a wide variety of roasts, and the coffeeshop has the right kind of feel for me - crowded, busy, but with tables where you can get a little work done or chat with a friend. It's not too comfortable, though, so people don't stick around - which is a good characteristic in a coffeeshop if you ask me.
There was a piece on The Splendid Table last week about coffee, roasting, pour-over, etc. I only caught part of it, but they were talking about how there are students in Japan writing their masters theses on a particular pour-over pot that happens to also be in use at our favorite coffee shop here in A2.
Might need more coffee after all of this talking about it.
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