When it comes to hot coffee, my preference is for pour-over. Sure, it’s a manual brewing method that takes time and attention, but I want all of the nuanced flavors and aromas that slow pouring extracts from the locally roasted coffee I resupply weekly. I can make as much or as little as I want (within the capacity of my Chemex, of course) and control all of the parameters of the process, varying them based on the characteristics of my beans. Plenty of companies have tried to offer a similar experience in a countertop drip machine, but many of them only get about halfway there.
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