Making coffee can be simple. But crafting good coffee takes practice, the right tools, good water, fresh beans – and a bit of luck.
Here some articles to help you understand pour-over coffee:
- Why bother with pour-over coffee:
When the Coffee Machine is just a Human - Basic steps how to make pour-over coffee:
Blue Bottle Coffee – Pour-over preparation guide - Key tools for pour-over (V60, Chemex, etc.) and how to use them:
Lee Sill’s Blog – A Beginner’s Guide to Pour-Over Coffee - Improve your pour-over:
47 Tips To Make Pour Over Coffee Like A Barista - Fine-tune your pour-over coffee:
The Coffee Compass
How do we review cafés?
We keep it simple. We know and love the personal, human element in pour-over coffee more than anything. But to keep our approach to reviews somewhat consistent, we look at the following criteria:
Must-have elements:
- People: Specialty coffee is about sharing a passion – help us learn and experience it together
- Precision: Usage of scales (for beans/grind and water), thermometer and timers
- Process: Rinsing of dripper, carafe, filter and cups (to clean and heat up), and the pouring technique itself
Bonus elements:
- Product: Taste
- Place: Cafe design / layout
