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The Scourge Of Pour-Over Coffee | The Awl
That person does not exist, and there are some workarounds for this that basically turn the barista (or whatever term you want to use for a coffee-making person) into the coffee version of Lucille Ball and the conveyor belt full of candy.
When done properly, batch brewing tastes as good as by-the-cup pour over, since the parameters that define a good cup of coffee are device-agnostic. The problem is that people (coffee people) wrongly assume that batch brewers are inherently flawed,and cannot possibly produce a good cup of coffee, because the people before them thought the same thing and didn’t bother to adjust the settings. Food people (food writers) think that since the effort put into making a pour over is much more visible that the end result must be better.
There are instances where single-cup brewing is justified. If a shop is offering an expensive coffee whose price prohibits the dumping of old coffee (coffee is old at 30 minutes), then it needs to be brewed to order. If a shop is offering more than one coffee holding 3 full pots of coffee makes little sense if much of that will be wasted. Finally, if a shop does most of its business selling retail (non-brewed) coffee, then samples should be done in very small batches to order.
Brewers are tools, and different tools are appropriate for different situations.
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