The Fine Points

I can make a tasty six-ounce cup of coffee using our small, fifty-year-old, fine-meshed strainer by holding it over the cup and very slowly pouring hot water over the grounds. It’s a two-step process. First, I drip enough water over the grounds to saturate them, and let them bloom for about half a minute. Then I pour the rest of the water. It might also work with a ten- or twenty-year-old strainer, but I seriously doubt it. A new strainer, especially one without dents, I wouldn’t even consider. The coffee blend is also important. For the best results, I use eighty-five percent patience, and fifteen percent stupidity. One scoop is enough.

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