One of my favourite ways to make coffee is the pourover – complex, strong, dark, like every mysterious stranger you’ve ever fancied. It’s easy to do at home too: all you need is filters and a pourover cone (experts say you should pour from the kettle in a slow anticlockwise direction). The Hario ceramic V60 is the absolute gold standard. This is probably the most labour-intensive way to make filter coffee, but produces a damn fine cup. Oh, and grind your own beans.
When it comes to that morning cup of joe, necessity has been the mother of invention for many of us this year. Out has gone the habitual visit to our cheery local barista – hello, Marco! – replaced with a need to duplicate the taste and buzz from the relatively espresso-machine-free surrounds of our kitchens.
But before you do anything desperate, like drink instant, help is available. Here’s how to make filter coffee perfectly every time, using three different methods.
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