How pour-over coffee got good - Works in Progress

hand-drip style of making coffee allowed for greater flexibility as you could change the bitterness and sourness of the coffee by changing the temperature of the water, and the way you poured it.

Melitta Bentz got fed up with gritty, bitter coffee.

They reach their flavor peak three days after roasting, and after seven, they begin to decline. Grinding the coffee three days after roasting is ideal, and it’s best to brew it immediately after grinding.

My slow coffee ritual keeps me occupied during the low-willpower period when I would otherwise check email or look at Twitter, both of which are likely to send me into a reactive vortex of unproductivity. Instead, I stand in the kitchen (or galley), wake up slowly, think about my day, and enjoy a fresh cup of coffee while I settle in to work on my