Tara Cronbaugh, founder of Java House cafes in Iowa City, has been perfecting the art and commerce of single cup pour-over service since opening her first retail location in 1994.
I try to imagine what a crash most of these pour-over demonstrators would have if they had to serve 80 to 100 customers an hour, like Java House does at our 2,900 square feet downtown Iowa City coffee house," Tara said.
From 17 years of single cup pour over success, she emphasized that those coffee house owners discovering pour-over drip need to "get real" in replacing their snobby and uncompromising quality preparation technique.
She regularly taste tests today's industry technique standards for all the variables in the pour-over brewing process in contrast to some of the preparation shortcuts she employs to realize high volume sales.
Coffee cognoscenti have rechristened the technique as "the pour-over," and say there is no better way to make a cup of coffee.
The pour-over started showing up at independent coffee houses that wanted to provide a fresh, perfectly brewed single cup of coffee at any moment throughout the day.
Long called the drip method, her way of making coffee is now dubbed "the pour-over," and it's all the buzz again.
Not only have top cafes added a pour-over to their menu, but Starbuck's announced it will be doing the same.
Melitta also offers six-cup and ten-cup manual coffee makers utilizing the pour-over method.