Not Your Average Joe: Everything You Need to Know About Coffee

Friday, October 01, 2010
Decaf soy lattes and fishbowl cappuccinos are for housewives and office drones. From austere to indulgent, these are the ways to caffeinate right now.

The Order: This brewed-to-order hit of freshly ground coffee is slow-dripped right into your mug.
The Café: Water Avenute Coffee Company in Portland, Oregon, brews with the precision of a surgeon, using a spiral cone designed for optimal flavor extraction.

The Order: For this drink, nuance—the singularity of taste rather than the consistency of a blend—is coaxed out by serious skill and equipment.
The Café: Shots at New York City's RBC are the result of a paddle-controlled pressure-variable machine called the Slayer and beans from a rotating list of micro-roasters.

The Order: Good iced coffee does not involve dumping hot joe over a scoopful of cubes. For a bitterness-free brew with a range of flavors, pros steep fresh grounds in cold water overnight.
The Café: Small-batch beans give the iced coffee at Local 123 in Berkely, California, its mellow, chocolatey goodness.

The Order: Between an espresso and a cappuccino, this four-ounce gem is the platonic ideal of coffee-dairy concoctions.
The Café: At Venice Coffee-bar in Los Angeles, your personal barista (using a vintage La Marzocco espresso machine) streamlines the usual order-and-hover routine.

The Order: Bigger than a cortado but less hearty than a latte, this Australian import nails the spot between eye-opener and let's-read-the-whole-paper-today indulgence.
The Café: Culture Espresso Bar brings this unsung treat to a part of Manhattan overflowing with absurd mochaccinos.

Pictured: V60-01 Ceramic Cone, $16 and V60 Glass Server, $23 by Hario;

Photograph by Lucas Zarebinski; Styling by Victoria Escalle for Halley Resources
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