The difference is that instead of flooding the cone with water and letting the coffee seep and drip, you pour hot water in a thin, continuous stream for one to four minutes — coffee geeks are still sorting the ideal brew time — that maximizes extraction. (More on that later.) Pouring a steady stream of water for, say, three minutes isn’t easy. If coffee is dump-and-drip, then pour over is a tea ceremony.
(via Ristretto | Pour-Over Coffee Drips Into New York - T Magazine Blog - NYTimes.com)
Sometimes I think that the culture of X (for many values of X, from coffee to cocktails to baking to bicycling to whatever shows up in the style section on a slow news week) is more about proving how much better you are (because you do things a certain, extremely specific way) than about enjoying the result.
I’m curious about pour-over coffee in the abstract, but I’ll stick with my French press, thanks.
