Hm? Pour-over is practically an artform. You have to stand over the chemex, pace the pour very carefully, watch the bloom, continue to grow the bloom for two or

Hm? Pour-over is practically an artform. You have to stand over the chemex, pace the pour very carefully, watch the bloom, continue to grow the bloom for two or three minutes… pour-over is absolutely the best coffee and also the most labor-intensive. Aeropress: pour, wait, push. Maybe 85% as good as pour over and massively better than french press, percolator, or drip.