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Do You Have What It Takes to Create The Perfect Pour Over?

Do You Have What It Takes to Create The Perfect Pour Over?

Brewing coffee may be an art, but like any art form, it requires good old-fashioned skill to separate the master from the amateur. Professional baristas often attend training school for a year or more, honing the subtle tools of the coffee trade—mastering the well-pulled shot of espresso, designing latté art, and practicing the highly-coveted pour over. The purity of the pour over process, the way it emphasizes patience and seeks to extract the greatest possible flavor from the bean, literally by hand, with no tricks or shortcuts, is what has won it the admiration and devotion of countless coffee professionals. Like a perfect loaf of sourdough bread, a great pour over is more about mastering the process than buying the best ingredients (although high quality ingredients are helpful).
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The Importance of Water in Your Coffee

The Importance of Water in Your Coffee

Because coffee is 98% water, the quality of that water has a significant effect on the quality of your coffee. Water, while often assumed to be a simple chemical compound (two atoms of hydrogen, one of oxygen), is actually anything but, and may contain any or all of the following: calcium, magnesium, potassium, zinc, iron, sulfates, fluoride, sodium, and potentially a host of other trace elements. All these compounds affect water’s flavor, and thus the flavor of the coffee.
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Trend Alert—Brewchata

Trend Alert—Brewchata

Perhaps the most delicious beverage south of the border is a complicated concoction called horchata (alternately spelled orxata). Morro horchata—the variation of the drink most commonly consumed in the U.S., is made with water, rice “milk,” vanilla, almonds, cinnamon and sugar—and is the latest and greatest ingredient to enhance cold brew coffee. The powerful new coffee drink with a Mexican twist has a portmanteau name—Brewchata.
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