Residents of New York City's East Village who are in need of a caffeine fix head straight to tiny Abraço, where co-owner and barista Jamie McCormick makes some of the best coffee in America. He's especially famed for his drip coffee, which is ground and brewed to order.
At coffee bars around the country, customers desire perfect drip coffee with the same fervor they do fancy espresso drinksand are eager to re-create it in their own kitchens. McCormick says his secret is using a porcelain single-serve drippera ceramic gizmo that rests on top of the mug and holds a filter full of ground coffee. "I prefer this method over the French press, because the coffee comes out austere and clean. With a press, there are often residual grounds," he says. "At my shop I strive for consistency, but at home it's great to experiment and see what you like." Here, McCormick shares his five best home-brewing tips:
1. Buy newly roasted, whole beans
"Use whole beans that are no more than eight days past their roast date. Coffee roasters that are really on top of trends always label their beans with a roast date, so you know how old they are. Never start with preground beansby the time you buy them, they've lost all the great coffee characteristics that they had in the first place."