POUR-OVER COFFEE
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. wateravenuecoffee.wordpress.com
SINGLE-ORIGIN ESPRESSO
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. rbcnyc.com
COLD BREW
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. local123cafe.com
CORTADO
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. intelligentsiacoffee.com
FLAT WHITE
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. cultureespresso.com
Pictured: V60-01 Ceramic Cone, $16 and V60 Glass Server, $23 by Hario; shop.barismo.com
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- style and advice,
- food and drinks,
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- guide,
- latte,
- cappucino,
- espresso,
- beans to buy
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