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A gooseneck kettle is not an aesthetic choice. The narrow, curved spout exists for one reason — it gives you absolute control over where, how fast, and how thinly water lands on a coffee bed — and once you understand what that control buys you, every pour-ove...

Coffee is more than 98 percent water by weight, and the chemistry of that water determines how much of the coffee actually ends up in the cup. Two brewers using the same beans, the same grinder, the same recipe, and the same technique will produce noticeably ...

The French press is the most forgiving and the most misunderstood brewer in coffee. Done badly, it produces the muddy, bitter cup that gives French press its bad reputation. Done with the technique modernized over the last decade, it produces a sweet, full-bo...

Cold brew is not iced coffee. Cold brew is coffee extracted slowly in cold water over twelve to twenty-four hours, producing a concentrate that is fundamentally different in chemistry, flavor, and acidity from any hot-brewed coffee chilled after the fact. Und...