When pour-over coffee first became "a thing," it seemed like a breath of pure oxygen amid the slowly fading '90s coffee culture of no-foam, half-caf, and whipped cream-topped. Its process is transparent, allows for control over a number of variables, and can easily be adapted for a single drinker.
We're lucky to have a number of coffee shops who specialize in the single-cup, pour-over thing including Blue Ox, Spyhouse, and Parka, and though we're still fans of the actual coffee this method produces, a growing number of us at the Hot Dish are finding frustration with pour-over as the weapon of choice for restaurant coffee service, particularly at brunch. Scoff and moan, but here are our four most salient points in the case against Chemex.
Why we hate "his and hers" cocktails