Hey all, welcome back to the podcast. The start of this year, we are doing a series of episodes that we think are helpful.

We've been doing this podcast for 10 years now, and there's a bunch of topics to pull from.

Take this week's episode, for example. It's a special episode that Chris recorded all about pourovers,

some of its history in specialty coffee and the difference

between the various brewers. I found this episode super helpful just this week. I've been around

coffee since 2007, and in that time, I've settled into my morning coffee routine. I weigh my

coffee, I throw it into a chemex, and as I dump questionably filtered

water haphazardly over the grounds, I'll constantly be asking Siri what 40 times 16 is, because

for some reason I can't remember. It's 640, by the way. But I know that the world of pourover is

much more nuanced than whatever I do in the morning. And I found myself

wanting to know more. So maybe you're like me and you're curious to know more about this thing

that you perhaps do every day. In which case, here's an episode all about pourovers. Enjoy.

Today, we're going to talk about pourovers.

Pourovers, that magical interplay of coffee and water in a single served device.

Pourovers, what you brew with a kettle that costs $400 when you don't really need one,

but you feel like you have to because it just feels so right.

Pourovers, there's a thousand of them to choose from.

Which one is the right one for you?

Which one is going to give you that small brewing advantage

that'll take your coffee from zero to hero?

Pour over.

It's the defining aspect of the third wave for letting coffee speak for itself.

...