*Sigh*… The time has finally come, I can’t avoid it any longer. After a fair few requests, we’re finally going to cover pour-overs. The reason I’ve been so hesitant is simple: pour-over coffee is a huge topic with enough nuance to easily fill a book, several books actually, including one written by a Canadian astrophysicist (The Physics of Filter Coffee). And here I am trying to cover it in two pages (and no qualifications in physics beyond knowing how big of a fall a #1 RP can hold).
It would be
