August 13th, 2012
04:15 PM ET
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Samantha Reichman is an intern on CNN Early Start and Starting Point. She is a senior at The College of William and Mary, a coffee fiend and a trained barista. She blogs at Alimentación. All pictures taken at Blue Bottle Coffee in Manhattan.

As local coffee culture seems to be approaching critical mass, the need for a superior, distinctive product is becoming even more pressing.

Caffeine aficionados are also experiencing a phase of experimentation. Myriad styles of coffee preparation and presentation combined with selective sourcing allow for unprecedented levels of personal flair. But can individuality truly be achieved at an espresso bar?

One ceremony in particular comes to mind: "pour-over" coffee, also known as "hand pour coffee," is a brewing style used to produce a single cup at a time. This method was not concocted behind the bar of any Stumptown or Blue Bottle location; rather it migrated here from the Far East, Japan to be exact.

It was only adopted by coffee epicures and American roasting companies in the past decade, and the time constraints of many customers have prevented the practice from taking off, especially in grab-and-go-style businesses. The practice gained exponentially more buzz last year when the New York Times examined the origin of the pour-over.

In all, the process takes three to four minutes to complete, and the wait is worth it. The benefits of pour-over compared to other brewing tactics lie in the timing and control in the wrist. Infusing the ground coffee for the correct length of time with a controlled hand will produce a fuller, fruity taste, often accented with floral notes.

Take a minute (or two...or three...) and steep in this beginner's tutorial on brewing a single cup of glorious coffee via the pour-over method.

Supplies you'll need:

– Fresh coffee (roasted under two weeks week prior to brewing)
– Coffee grinder
– Single-cup drip coffee cone (ceramic or glass)
– Paper filter to fit
– Kettle with a swan-necked spout (for precision pouring)
– Gram scale (extremely helpful when beginning)
– Coffee cup

Step 1
Select your beans. Single-origin beans, rather than a blend, are preferred with this process because they offer a subtle range of flavors that are region specific. Because it is brewed to order in shops, you can become familiar with the product of various countries by simply ordering a cup from, say a Nicaraguan town, or sample them yourself by purchasing small quantities of beans at a time.

Step 2
Heat water in the kettle and grind coffee to medium-fine ground: finer than auto drip but coarser than what would be used to draw a shot of espresso. A good gauge would be to measure 1.5-2 grams of coffee for every fluid ounce you intend to drink. In this example, we'll consider a 16 ounce cup that will require approximately 30-32 grams of coffee.

Step 3
Fold the edge of the filter or trim away the excess and place in your dripper. Position the dripper on top of the cup.

Step 4
Use kettle to pre-wet the filter with water between 195°F and 205°F; the kettle will reach this temperature after 35-40 seconds after it has been removed from boiling heat. This will prevent a paper taste as well as preheat the cup. Dump water from cup.

Step 5
Place the whole contraption atop a gram scale and tare (zero-out) the scale, so that it can properly measure the amount of water.

Step 6
Pour just enough water over the grounds to cover evenly. Let this sit for 30 to 50 seconds, or until the "bloom" has settled. This is called "pre-infusing" and it allows carbon dioxide to naturally escape from the coffee. 

Step 7
This is where the precision and patience come into play. Begin pouring again very slowly, allowing the water level reach halfway up the cone, for optimal "extraction". Continue pouring in a circular motion, working your way out, avoiding pouring directly onto the filter. This should last 40 to 45 seconds.

Pause long enough in order to let the grounds settle, then begin pouring again until the scale has reached about 515 grams in total (Note: grams of water also differs based on grams of coffee).

Step 8
Wait until the stream slows to a drip, remove the filter, dump the grounds and enjoy your well-deserved, home brewed cup of coffee.

Step 9 (Optional)
Complement with a light citrus dessert to further enhance the flavors.

Keep in mind that perfecting the pour-over process is personal. Yes, a particular portion of water will enrich the flavor of the coffee in a specific way, but each individual also maintains a unique palate.

Practice your steady, even pouring technique at intervals that you prefer and you will be just fine, says this barista.

Previously - Want great coffee for less? Take matters into your own hands



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soundoff (717 Responses)
  1. Slender Man

    Yeah right, pay $2 – $3 extra for a cup of joe is for pu$$ies and hipsters.

    I like my coffee as black as a moonless night and thicker than mud. The best way to brew that is with a pot, a filter and about 3 times the number of scoops you'd normally use.

    August 14, 2012 at 3:41 pm |
  2. Kingfish

    If you want a great cup of coffee, go to amazon and order an Aeropress. French press style coffee but without the sludge. The filter is at the bottom not the top and it allows you to control all the variables so you can experiment to find the right taste. And unlike those expensive, overpriced Keurig machines that give you a weak cup of coffee and produce tons of waste (non-recyclable K-cup plastic), the Aeropress is relatively inexpensive at around $25 and portable enough to toss into a suitcase or travel bag.

    August 14, 2012 at 3:40 pm |
  3. The_Mick

    Much more important is the water quality. The tap water in my present home is so soft and good (coming from Baltimore City's rain-retaining reservoirs) that certain finicky species of tropical fish will lay eggs in it – ones who normally have to be tricked into thinking it's the rainy season when relatively pure water abounds by mixing 50% distilled water with tap water. Previously, in my prior home, the county's water supply came from hard well water. My coffee is delightful. And I don't buy the "purity of the region" b.s. I think the blend known as Peet's Coffee Major Dickason's Blend is the best I've ever served. And for an every day morning-coffee, the inexpensive Eight O'Clock Columbian is the best selling coffee – and for good reason. I don't worry about the beans being "roasted within the last two weeks." I've bought fresh roasted beans and didn't notice them going downhill for months.

    August 14, 2012 at 3:32 pm |
  4. Jeann

    Oh please...Americans know NOTHING of coffee, any more than you can claim to know anything of beer.

    American tastes combine the perfect hybrid of being undeveloped, ignorant and unrefined. You all would have been FAR better to have never strayed off the continent.

    August 14, 2012 at 3:31 pm |
    • Bill C

      Been a snob long?

      August 14, 2012 at 3:34 pm |
      • Dev

        100 to 1 says she's french and knows nothing about WWII or Normandy. Make it 1000 to 1!

        August 14, 2012 at 3:40 pm |
    • sam

      Or you of manners. :)

      August 14, 2012 at 3:36 pm |
    • Stephanie

      Says you! You must be one of those snooty europeans. Just remember, you might have been an "unrefined" American if your ancestors hadn't been to chicken sh*t to leave the old world.

      August 14, 2012 at 3:38 pm |
    • Bookenz

      You must be French.

      August 14, 2012 at 3:40 pm |
    • Dev

      A British troop would wear a bright red uniform so if hit by a bullet, the troops behind him would not see the blood.

      A French troop wore a brown uniform. In case, well, you get the message!

      August 14, 2012 at 3:44 pm |
  5. Omdeep

    something to read

    August 14, 2012 at 3:29 pm |
  6. Bookenz

    I don't do that many things great, but making coffee seems to be one of them. It's all about the correct amount of (fresh ground) beans, filtered water, and the right coffee maker.

    August 14, 2012 at 3:23 pm |
  7. inyourhead00

    The best coffee is Turkish/Bosnian coffee. The way it's made, the way it tastes....easily a winner.

    August 14, 2012 at 3:20 pm |
  8. The Doug

    Had this before. It the difference is marginal compared french press. This drip is more about the show and making people think they are getting something better since it took longer.

    August 14, 2012 at 3:16 pm |
  9. RLI

    You got your facts wrong, the French introduce coffee to South East Asia in 1857, Vietnam to be exact. The pour-over coffee is purely from Indochina. It is the Vietnamese coffee brewing in single-cup filters. In Vietnam, a cup of coffee is nearly always accompanied by a cup of hot or cold tea. The slow dripping coffee has never change since 1857. Vietnam had become the world's #2 coffee producer after Brazil. The French press was a modification of the Vietnamese slow dripping in 1929. Japan may perfect tea ceremony but only in 1969 they start drinking coffee. Another fact, Ice coffee started in Asia during colonial period 1805. It was the envy of all the colonists sweating in the Indies.

    August 14, 2012 at 2:59 pm |
  10. mooz

    Honestly. The distance some people will go to be different. For me, by the time I add the creamer and sugar you really cant tell anything other than if the coffee is bold or mild. We bought a Keurig coffee maker 2 years ago and never looked back. It makes delicious coffee.

    August 14, 2012 at 2:54 pm |
    • Mary88

      Obama sent federal agents wearing masks into San Diego to terrorize law-abiding cancer patients and shut down all state sanctioned medical marijuana dispensaries and gave assault rifles to drug cartels. Obama is a thug.

      August 14, 2012 at 3:08 pm |
      • mb2010a

        Wrong article numb-nuts...and besides, the ATF did that not Obama.

        August 14, 2012 at 3:11 pm |
        • Bill

          No. It was Obama. Obama personally performed those raids and trades himself. Remember Osama Bin Laden? It wasn't Seal Team 6 that got him, it was the Obamanator!!

          August 14, 2012 at 3:50 pm |
    • mb2010a

      I use a Keurig, too. It's great. But, putting creamer and sugar in your coffee is a cardinal sin in my book...

      August 14, 2012 at 3:09 pm |
    • Stephanie

      I LOVE my Keurig! I make just what I want and no more. Yeah, its a little more expensive, but I have an option to grind my own beans and using the Keurig filter save a bit of money. Besides, the variety is fun and I'm able to try coffee that my spousal unit might not like.

      August 14, 2012 at 3:42 pm |
  11. Pintonite

    French Press is the only way to go.

    August 14, 2012 at 2:54 pm |
    • Marty

      Amen brother – French press (press pot) is THE way to make a great tasting coffee.

      August 14, 2012 at 3:08 pm |
    • mb2010a

      Oh, darn...I just gave mine away to Goodwill, too.

      August 14, 2012 at 3:12 pm |
    • Bookenz

      Krups Moka Brew beats french press. Unfortunately, it's not available anymore.

      August 14, 2012 at 3:25 pm |
  12. mb2010a

    This is nothing more than the old Chemex system from the 70's. (Remember the big hourglass shaped pots and filters?) Still makes a great cup of coffee, too...otherwise I prefer a French Press or a Keurig system. Starbucks always tastes like they burned the beans...

    August 14, 2012 at 2:47 pm |
    • Gary

      Starbucks = Charbucks = Starburnt

      August 14, 2012 at 3:12 pm |
      • Jeff

        Here! Here!

        August 14, 2012 at 3:42 pm |
  13. Maxwell House

    Whatever happened to a simple good old fashioned perculator with the glass bubble, bubbling up the coffee in the morning? None of this new fangled garbage will ever be as good as back in the day when a real perculator was going on the kitchen counter.

    August 14, 2012 at 2:46 pm |
    • mb2010a

      With eggs in it...yummy.

      August 14, 2012 at 2:48 pm |
    • peridot2

      Boiled coffee. Yuck.

      August 14, 2012 at 2:53 pm |
      • mooz

        Wannabe coffee officinados, yuck

        August 14, 2012 at 2:56 pm |
    • torqueflite

      Still using both a Farberware electric (circa 1990s) and Corningware electric percolator (1972!) and both make great coffee. Much easier to clean than most drip machines.

      August 14, 2012 at 2:55 pm |
    • Stephanie

      Amen brother. First time I used one of those percolaters It was while camping and I made a pot over the campfire. It was AWESOME! Makes sleeping on the hard cold ground worth it in the morning! I really should try it in the house! (the coffee, not the campfire).

      August 14, 2012 at 3:44 pm |
  14. Tazz

    Unfortuatlely nothing can be done to make Folgers taste good.

    August 14, 2012 at 2:42 pm |
    • LOL

      My exact thoughts. Drank it for a few years and hated every cup!

      August 14, 2012 at 2:50 pm |
      • Bookenz

        Canned coffee from the supermarket.....shudder.

        August 14, 2012 at 3:29 pm |
  15. Charlie

    WHAT A CROC OF BS. Come on PEOPLE SERIOUSLY. Smell the coffee and WAKE THE HELL UP. This is all Marketing BULL. Ten years ago we didn't give a damn and NOW WE DO. That is the definition of Marketing. CREATING FAKE DEMAND> STOP DRINKING THIS BS STUFF. I mean are you serious " a swan neck sprout for precision pouring" WWWWWWTTTTTTTTTTTTTTTTFFFFFFFFFFFFFFFFFFFF!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    August 14, 2012 at 2:42 pm |
    • peridot2

      Whoa, Charlie, it's time to ease back on the caffeine.

      August 14, 2012 at 2:54 pm |
    • debbie

      amen brother!

      August 14, 2012 at 3:18 pm |
    • Barrett

      Ha! Seriously? Marketing? I am assuming you don't enjoy good wine either - its about the subtle and unique differences between different batches of freshly roasted coffee.

      August 14, 2012 at 3:28 pm |
    • Stephanie

      You might want to consider tea. Of course, that is a bigger field to negotiate when trying to choose tea bags or tea leaves. Orange Pekoe or Darjeeling? White tea or black? Never mind.

      August 14, 2012 at 3:47 pm |
  16. Fiona

    How did that first paragraph pass muster? "Local coffee culture " can't reach "critical mass", and the phrase "is becoming even more pressing" is - cute pun aside - messy, passive language. I realize this is from an intern, but writers learn best from good editing. Edit, CNN.

    August 14, 2012 at 2:42 pm |
  17. Sam-I-am

    I've been making my coffee this way since 1979. Been using the same Melitta pour-over cone the whole time. Funny that people are now just catching on.

    August 14, 2012 at 2:37 pm |
    • mb2010a

      You've been using the same filter since 1979...ewwwww.

      August 14, 2012 at 2:50 pm |
      • Debbie

        I think you don't understand that the "cone" is the ceramic part. The filters are "filters".

        August 14, 2012 at 3:01 pm |
        • mb2010a

          I C...

          August 14, 2012 at 3:06 pm |
  18. Josh

    If you're serious about coffee get a French Press, filters deprive you of so many of the great flavors in coffee. Plus the press is a lot less expensive and doesn't require as much work as this suggestion.

    August 14, 2012 at 2:31 pm |
  19. ed

    Off-The-Wall Methods:

    OTW-1
    I've wondered if anyone has ever tried rigging up a centrifuge to provide pressure and (at the same time) serve as a substitute for filters. Grounds would be stratified and fully separated from coffee by the high G forces, they would get trapped and collect in a groove at the perimeter of the spinning "pot." No filters of any kind would be used.

    OTW-2
    An acquaintance whose family has been running a farm in Pennsylvania for a few hundred years didn't use filters either. They just made coffee in a sauce pan and used egg whites to trap the grounds. Haven't tried that either. Possibily substances other than egg whites might be more effective and serve more than one purpose in thr process.

    August 14, 2012 at 2:27 pm |
  20. Smukers

    I simply use a French Press. It is a heck of a lot easier and quicker! And – -The coffee is Delish!

    August 14, 2012 at 2:25 pm |
    • Phil

      The method above make a much better cup and you don't have to chew your coffee.

      August 14, 2012 at 2:31 pm |
  21. Corey

    I saw a show that had a machine (very big with all sorts of levers) that controlled the temp and pressure of the steam (maybe just the pressure). That with the time spent under the steam made huge differences in taste with the same bean. It was a machine unless you are very wealthy isn't for the home. But if a coffee shop had it the combinations with different beans almost seems infinite with the possibilities of flavor.

    August 14, 2012 at 2:20 pm |
  22. Leroy

    French Press?

    August 14, 2012 at 2:20 pm |
  23. Realist

    Snobs are snobs, be they're drinking wine, beer and now coffee. Why is it that people make such ado about nothing? It's a freaking cup of coffee and not some magical elixir.

    August 14, 2012 at 2:17 pm |
    • Chris

      LOL...It all comes down to, taking time out of your busy day to just enjoy life :)

      August 14, 2012 at 2:38 pm |
    • Cuss

      hey realist. it doesn't make you a snob if you want to be able to detect differences in tastes between different varietals of wine, different hops/malts/yeasst in beer and the effects of different temperatures and brewing techniques on coffee. it makes you a snob if you can't stop talking about it and if you look down on others for being disinterested. just to clarify, right?

      August 14, 2012 at 2:45 pm |
      • debbie

        whoa dude – you're a little defensive. He's right – it's just something to drink, not like it's going to change the world. Nobody should have to go thru this much trouble for a cup of joe, it's really not going to change your life at all. Now go out there and get one!

        August 14, 2012 at 3:25 pm |
    • Bookenz

      The right cup of coffee can be magic.

      August 14, 2012 at 3:32 pm |
  24. cooperdi

    Not originally from Japan, but from Germany (need to check their historic accuracy before they write a story). This method has been passed down in my family for generations. This is the way my German mother taught me..

    to confirm: http://coffee.wikia.com/wiki/Pour-Over_Filtration_Brewing

    August 14, 2012 at 2:13 pm |
  25. Paul

    Lame. The point of coffee is to help you not kill everyone first thing in the morning, if I made it this way at home I'd kill myself... if I ordered it in a shop I'd have to kill the barista for being a freaking slurpie server with an attitude. Admittedly not all coffee counter brewers are jerks... but $4 a cup still brings the rage...

    August 14, 2012 at 2:05 pm |
  26. Jake

    Ef this, I gotta get to work.

    August 14, 2012 at 2:04 pm |
    • Vanessa

      Ya got that right!

      August 14, 2012 at 2:59 pm |
  27. Dave

    If you're rich and have no job (or life, or kids...) then sure, this is great! Otherwise, the other 99% of Earth will just have to do with good 'ol automatic drip. Tastes fine to me.

    August 14, 2012 at 2:03 pm |
    • mb2010a

      And a hell of a lot cheaper...

      August 14, 2012 at 2:52 pm |
  28. system You

    We started using the Melitta drip system during high school in 1983...never went back to crappy coffee.

    August 14, 2012 at 2:00 pm |
  29. RUKidding?

    All you have to do is put the grounds in a fine mesh tea infuser and pour boiling water over and you can get the same effect. This weighing water process is lame. I bet Samantha is a real laugh riot at a wine tasting.

    August 14, 2012 at 1:58 pm |
  30. Silliness

    Just give me a cup of Sanka already, and stop with the pretentiousness. It's just coffee, you dopes. Drink it and get on with your life.

    August 14, 2012 at 1:54 pm |
    • Bookenz

      Instant coffee....gag.

      August 14, 2012 at 3:33 pm |
  31. Mark

    There's a new place in my town that serves coffee this way. It's pretty pretentious: $4 for a cup, and the 'expert' water pourers, I mean baristas, treated me like I was an idiot for not understanding how superior their method was. And they wouldn't serve mine (iced) in a plastic cup unless i was going to immediately walk out the door with it. Heaven forbid someone sees one of their customers drinking out of something besides a mason jar. That would ruin the whole experience and degrade their special status above all other coffee drinkers. I was treated like a peasant among aristocrats. Their point exactly.

    August 14, 2012 at 1:51 pm |
  32. LP

    Just use a French Press available at Walmart. It uses a wire mesh filter so all the flavors and oils of the ground coffee pass into your cup. Paper filters absorb all these aromatic oils, and leave u with a tasteless cup of coffee.

    August 14, 2012 at 1:50 pm |
  33. Mohamed

    Too much work for just coffee. Most of us just don't have that kind of time to waste. Dunkin Donut coffee is good enough and so is McDonald's.

    August 14, 2012 at 1:46 pm |
  34. Mel Segundo

    The best coffee is made in a canteen cup, cooked over a heat tab.

    August 14, 2012 at 1:43 pm |
    • mb2010a

      We used C4 in Vietnam to heat the water and it tasted great...

      August 14, 2012 at 2:56 pm |
      • awedduct

        Got rid of those pesky grounds that always settle to the bottom of your cup, Ill bet!

        August 14, 2012 at 3:26 pm |
    • awedduct

      I agree with Mel: The truly memorable experiences cost way more than a $4 barista-poured cup and an "interminable" 3 to 4 minute wait. [*gasp; my butt has gone numb!*] They involve the investment of time, planning, sweat and commitment of taking the whole experience someplace where it can be enjoyed above the treeline, away from the rat-race, and serve the double-purpose of both boosting open one's eyes to the vast vistas of unsullied nature as well as letting the taste buds give a luxurious wake-up call to the muscles that carried you to this exotic early morning eyrie. And, for the truly dedicated, you could haul a small Melita cone along (it's plastic) and pour your tab-heated, hand-filtered glacial runoff into your canteen cup....

      August 14, 2012 at 3:20 pm |
    • USMC1138

      Agreed!

      August 14, 2012 at 5:00 pm |
  35. LittleBearFN

    ..Or.. Simply use a coffee press....

    August 14, 2012 at 1:43 pm |
  36. Frances

    This method has been used by Melitta for years. It is the instruction given with their equipment. Nothing new here.

    August 14, 2012 at 1:43 pm |
  37. jodyroy

    I have been using a Melitta for 35 years and my daughter says I make the best cup of coffee she's ever tasted. Always believed in the manual process because you know what goes in it and how to make it right.

    August 14, 2012 at 1:41 pm |
  38. Turp Griswald

    Very good review of coffee and brewing techniques here: http://www.podmerchant.com/coffee/complexity-of-coffee.pdf

    August 14, 2012 at 1:41 pm |
  39. Daniel

    Too much work. Just buy a Keurig brewer.

    August 14, 2012 at 1:37 pm |
    • Smukers

      Much too expensive.

      August 14, 2012 at 2:27 pm |
    • mb2010a

      I use mine all the time and it's great...less than 40 cents a cup.

      August 14, 2012 at 2:58 pm |
  40. James

    Errrr ... this is almost exactly how I made coffee 30 years ago with a one-cup Melitta coffee brewer cone. Sits directly on a mug. Put a paper filter in the one-cup cone, put in freshly ground coffee, I used an old Revere swan neck copper tea kettle, moisten grounds until the foam disappears, and then very slowly pour water into cone. Simple and the best coffee ever, but not a new idea at all (unless you count the exact weighing of the coffee, water, etc. But experience and how you enjoy your coffee will advise you in this regard). Nice to see this "no machine needed" method become popular again.

    August 14, 2012 at 1:35 pm |
    • Turp Griswald

      Problem with paper is that is absorbs some of the oil. I prefer a golf filter or press pot, but one has to drink the coffee fairly quickly since there is still micro grounds in it which slowly release off-flavors. Also – don't overlook water. Chlorine or chloramine in water adversely affects the flavor. Filter thru carbon to remove. Distilled water not recommended – the dissolved salts in water can help the flavor/taste.

      August 14, 2012 at 1:44 pm |
    • Joyce

      That's exactly what I as going to say! As the coffee cools fairly quickly, we used to add hot milk (the Dutch way).

      August 14, 2012 at 1:47 pm |
  41. castellanohouse

    "Complement with a light citrus dessert to further enhance the flavors."

    This turned pretentious quite rapidly

    August 14, 2012 at 1:34 pm |
    • sidprejean

      I'm afraid "turned" is redundant.

      August 14, 2012 at 1:50 pm |
  42. Rik

    I've been using an aeropress for the past few months and it makes great coffee. It's inexpensive small enough to take with you when you travel or go camping.

    August 14, 2012 at 1:33 pm |
    • Bookenz

      I used one for a long time until I found the Krups Moka Brew.

      August 14, 2012 at 3:38 pm |
    • Kingfish

      Agreed, Aeropress is the way to go. It lets you control all variables for a great cup of coffee. And with the filter on the bottom, you get all the taste benefits of a french press without the sludge in your cup. Now all I need to do is to try out one of the stainless steel filters made for it that people claim give you a more flavorful cup by allowing more of the oils to pass through.

      I was given a $100 Keurig machine. It rarely gets used as the cups are weak and have no flavor and the used plastic K-cups can't be recycled.

      August 14, 2012 at 3:48 pm |
    • Kingfish

      BTW, try the "inverted Aeropress" method for an even better cup! (Google or YouTube it...)

      August 14, 2012 at 3:50 pm |
  43. kyle

    What a retarded article, 1) fresh roasted and ground will always have better flavor since the aromatic compounds will be retained. 2) more coffee = more flavor, who would have thought?!?! 3) Prewarming the cup is stupid unless you plan on drinking 180 degree coffee, which is more likely to burn your mouth and destroy taste buds instead of contributing to the flavor. Want to know how to brew a good cup of joe? Take a chemistry class.

    August 14, 2012 at 1:30 pm |
  44. Izodius

    Coffee is over 70% water. The most important ingrediant in coffee period is good clean filtered water. Any coffee lover will tell you the same. Of course the US has been pretty much ruined by what Starbucks calls coffee. It's a real shame how many people think Starbucks is good coffee.

    August 14, 2012 at 1:30 pm |
    • YOREALD

      I use sometimes Nescafe instant coffee...it's so fast and tastes decent...way better than some places that sell coffee for almost 2.00 bucks a cup...

      August 14, 2012 at 1:51 pm |
    • Smukers

      Starbucks coffee tastes great. What say you?

      August 14, 2012 at 2:30 pm |
      • ed

        Where ae things headed?

        Starbucks noticed how Keurig (Geen Mountain?) was cleaning up with K-Cups etc. I understand that Starbucks will be introducing their own "S-Cup?" product in a few months. (If it's true, I'm sure it's old news here.) Obvious the general concept (good, quick, painless one-off coffee) was great but execution not so great.

        You need the right coffee, the right water, the heat source, the process and the mug. Look for somebody really getting this thing right with similar economics to Keurig. Eliminate the coffee maker. Sell canned coffee and water with a "can" that fires up internally, makes 16 oz of coffee serves a good heated mug, and is bio-degradable. (no – it doesn't need to shine your shoes too)

        Put every available man on it!

        August 15, 2012 at 7:03 pm |
    • davecu

      If they don't go to Starbuck$$$$ how else will they get the paper cup
      that says "I paid WAY too much for a over roasted cup of coffee that I
      had to learn Latin to order"?

      August 14, 2012 at 2:41 pm |
  45. S H

    Or buy a Cuisineart auto drip and choose the 1-4 cup feature.

    August 14, 2012 at 1:25 pm |
  46. NOTRE DAME RULES

    Screw this hippie coffee, drink BUSCH LIGHT

    August 14, 2012 at 1:24 pm |
  47. Yuniverse

    Thank you for the very detailed recipe, Samantha.

    August 14, 2012 at 1:20 pm |
  48. VM

    The key is fresh coffee. I have very good success transferring the coffee grinds to a set of jam jars (air tight) right after opening the can. Then, use two filter papers and bottled or reverse osmosis water for brewing. One scoop per cup for regular strength – add more for stronger coffee. I would never drink coffee anywhere else!

    August 14, 2012 at 1:16 pm |
  49. Evan

    I used to live and work in Japan. There you can buy disposable pouches that contain grounds (or empty ones you can fill with your own). They are designed to clip directly onto your mug. In my opinion, this pour-over method works better in Japan because most homes and offices have electric hot water dispensers which make this method much easier to prepare. In the U.S. you'd most often have to boil water and sit there with a kettle.

    August 14, 2012 at 1:09 pm |
  50. DJ Pondo

    I wonder if I could get the same effect if I plugged my Keurig into my iPhone charger and used kitty litter between the K-cup and the spout?

    August 14, 2012 at 1:08 pm |
    • Yuniverse

      I'm sure it would. Do try.

      August 14, 2012 at 1:19 pm |
    • Tbizzle

      so close to being funny – you had a good start then it fizzled at the end....

      August 14, 2012 at 1:22 pm |
    • easy victor

      Most excellent. And make sure you filter thru your teeth also.

      August 14, 2012 at 1:27 pm |
      • Smukers

        That requires the very expensive "toothy filter" from Melita. (requires measuring your jaw).

        August 14, 2012 at 2:32 pm |
    • mb2010a

      Do you use fresh kitty litter or not-so-fresh kitty litter?

      August 14, 2012 at 3:03 pm |
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