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 […]
William Michaelian 