It's the best part of waking up, but there are a million ways to brew it. Here, 2012 U.S. Barista Champion Katie Carguilo, from Counter Culture Coffee's training center, in New York City, spills the beans on her choice method.
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Jamie ChungThe Right Equipment
Carguilo likes the clean, robust taste that comes from a manual dripper, since it filters out oil and sediment. And she's not alone. As basic as it is, the pour-over has become the latest thing at gourmet coffee shops. Cone-shaped drippers work fine, but Carguilo prefers the flat base of the Kalita Wave (shown at right, $38; filters, $13 for 100: shop.wreckingball coffee.com). "The grounds lie evenly, so the water saturates them equally," says Carguilo.
The Right Water
If you don't like the flavor of your tap water, use filtered or bottled.
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Grind beans within a half hour of