"The scourge of pour over coffee" was a hit of nostalgia – I’ve had coffee made like that so many times, and although it is sometimes nice (Intelligentsia in Los Angeles, Ritual Roasters in San Francisco) the place where I’ve had the most pour-over coffee is here in Japan and it is usually terrible. If I wanted dark roasted blends, I would stick with Starbucks. Drinking coffee black seems to be rarer in Japan than in the US, so what is the point of the extra prep time when it’s just going to be diluted with milk and sugar? High quality milk and sugar are the real keys to success. People who fetishize Japanese pour-over coffee should all be sent cases of canned coffee so they can taste the competition.

I spent a ridiculous amount of time today reading about how to make cold-brewed iced coffee. Why ridiculous? Because all you do to make cold-brewed coffee is pour water over coffee and let it sit for a minimum of 12 hours. But, there’s always the hope that there is some magical method of making coffee that will deliver both caffeine and a magical rainbow of taste at the same time. But, no, even America’s Test Kitchen fails to come up with a fancy method of making cold-brewed iced coffee. They try, saying to start by roasting the beans, but their basic directions are the same: cold water over coffee.

It’s snowing outside, really snowing for once, so why am I thinking about drinking cold coffee? My kitchen is so cold in the morning that it turns the simple act of turning on the coffee maker into a frightening prospect. However, if I knew that coffee was already waiting for me and all I would have to do is pour, that makes weekend coffee so much easier. "Weekend" coffee because during the week I drink the coffee at school. Some days, like today, when I really need caffeine to get me out of bed, I’ll use my electric kettle to make tea.