Curious about the latest buzz in the world of coffee? Look no further than the pour-over.
All the rage in New York coffee bars and hip, happening restaurants throughout the city, coffee drinkers have discovered a new appreciation for the centuries old manual drip method of brewing coffee – pure and simple. Coffee connoisseurs have rechristened the technique as “the pour-over,” and say there is no better way to make a cup of coffee.
Preparation consists of a cone – lined with a filter and filled with ground coffee – sitting atop a coffee cup. Water is poured manually and slowly over the grounds and coffee drips into the cup below. A pour-over is made in front of the customer, often right at the table. The result? A fresh, perfectly brewed single cup of coffee any time of day.
The pour-over may be the latest coffee obsession, but the method dates back over 100 years when a German housewife named Melitta Bentz resolved to improve the taste of coffee (at the time, a gritty, murky beverage). She devised a paper filter, set it in a brass cup in which she had punched holes, and filled it with ground coffee. She then poured water over the grounds, and coffee – clean and clear – dripped into a drinking cup below. And thus, Melitta, the world’s first mega-brand in coffee, was born.
Serious coffee bars like NYC’s Abraço and Third Rail feature pour-over bars, and recently, Starbuck’s announced it will be doing the same. Pour-over coffee bars are showing up in restaurants like Maialino, the newest eatery from famed New York City restaurateur Danny Meyer.
For more on the pour-over trend, check out these articles in The New York Times Style Magazine and Vogue.
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