It just so happens that our office is located within walking distance to probably the most fantastic café in Vancouver (imho). The name of the café is a bit of a mouthful, but well worth the effort to remember: The Café for Contemporary Art or just cafca for short. Last night they hosted an after party for the Vancouver Coffee & Tea show and featured a 9 station pour over bar.

9 Station Pour Over Bar

I am very much a coffee fan and love discovering new methods and gadgets for brewing coffee, along with different roasts and grinds that can diversify my coffee experience. I started with the drip coffee my father used to make and then moved on to espresso, press pot, siphon, vac pot, percolator, clover and so on and so forth. Now I am told that I should not have ventured past my fathers method of drip coffee because apparently that is what makes the best cup of coffee; much to my fathers amusement. I see no difference between ‘pour over’ and ‘drip’ coffee. Purists claim that pour over is brewed on a cup by cup basis with more attention given to how and where you pour the water, hence pour over.

It's all in how you pour the water

Personally I use a press pot at home because it is easy to clean and quick to prepare. A trick I learned from the fine folks at Cafca is to scoop of the top layer of grinds before you plunge the coffee after your brew time of choice (4 minutes and 20 seconds is my prefered brew time). This results in a cleaner tasting cup that will stay clean even if you leave it in the pot for a period of time. Do you have any secret methods for brewing your coffee?

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