Quote:
Originally Posted by Spott
That looks like best way to do a pour over. You need to do the pour over slowly while keeping the water as hot as possible to get the most flavor out of the beans. I have a ChemEx pour over which is nice, but I have to use a separate pot to keep the water boiling during the time I’m making it. Pour overs are great, but they just take a little time and effort to make properly.
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So for a long time I was buying Folgers coffee in teabag style for camping because it was so convenient.
I then came to the conclusion that unless you are going gourmet, two coffee bags in not quite boiling water beats drip and is so much easier than poor over. And instead of having a pot of coffee go old, each cup is fresh.
And doing fresh, okay coffee at home made me appreciate espresso drinks more on occasion when out.
But they disappeared from my local grocer.