Dial it in · Café Sofie

Espresso

1 Level, tamp once, firmly. 2 Pull 36 g in 26 to 30 seconds. 3 Taste. Adjust the grind, not the dose.

Short and often.

Dose

18 g

Yield

36 g

Heat

93°C

Time

28 s

Brew guide · Halfmoon Coffee

V60

1 Rinse the paper; bloom with 40 g for 40 s. 2 Pour in slow circles up to 250 g. 3 Swirl once. Done by three minutes.

Grind like sea salt.

Coffee

15 g

Water

250 g

Heat

94°C

Time

3:00

Hopscotch Brewing · Portland

Hazy pale

5.4% · mango, oats.

Three sizes

Taster

150 ml

Half

300 ml

Pint

500 ml

Brew guide · Leaf & Lantern

Gongfu oolong

1 Rinse the leaf once, pour it away. 2 Short pours, twenty seconds each. 3 Add five seconds every round.

Tieguanyin: orchid and cream.

Leaf

7 g

Water

100 ml

Heat

95°C

Time

20 s

Brew guide · Tall Poppy

AeroPress

1 Upside down, coffee in, water to the top. 2 Stir three times; steep ninety seconds. 3 Flip and press slowly, thirty seconds.

Fine grind, gentle press.

Coffee

17 g

Water

220 g

Heat

85°C

Time

2:00

How we brew it · Forno Bianco

Moka pot

1 Hot water to the valve, basket level. 2 Low flame, lid open. 3 Off the heat when it starts to sputter.

Never tamp the basket.

Coffee

20 g

Water

200 ml

Heat

Medium

Time

5:00

$5

The Dumpling Wagon

All day

Milk tea

Brown sugar.

Pearl District, Portland · dumplingwagon.com

At home · Café Sofie

Espresso

1 Level, tamp once, firmly. 2 Pull 36 g in 26 to 30 seconds. 3 Taste. Adjust the grind, not the dose.

Short and often.

Dose

18 g

Yield

36 g

Heat

93°C

Time

28 s

How we pour it · Kumo Tea House

Matcha

1 Sift the matcha into a warm bowl. 2 Add water; whisk in a quick W. 3 Stop at a fine, even foam.

No sugar needed. Really.

Matcha

2 g

Water

70 ml

Heat

80°C

Whisk

30 s

Marrow · London

Chef’s menu

Thursday to Saturday.

I

Marrow

parsley, capers, toast

II

Eel

smoked, horseradish

III

Crab

brown butter, samphire

IV

Hake

brown shrimp, leeks

V

Lamb

anchovy, turnip

VI

Tart

treacle, clotted cream

£85 per guest

Wine pairing £60

Velvet Hour

Cocktail bar · Soho, London

Gibson

With a pickled shallot

£14

House martini

Gin, dry vermouth, very cold

£14

Olives & almonds

Smoked and salted

£5

Tue–Sun 5pm–late · velvethour.bar

At home · Kumo Tea House

Hōjicha

1 Boiling water is fine. It’s roasted. 2 Thirty seconds, then pour it all. 3 Again and again, a little longer.

Toasty, low caffeine.

Leaf

4 g

Water

200 ml

Heat

95°C

Time

0:30

Brew guide · Halfmoon Coffee

V60

1 Rinse the paper; bloom with 40 g for 40 s. 2 Pour in slow circles up to 250 g. 3 Swirl once. Done by three minutes.

Kenya this week: blackcurrant and lime.

Coffee

15 g

Water

250 g

Heat

94°C

Time

3:00

Asado Norte · Buenos Aires

Tables tonight

Party of six · Wednesday 15 January

11 4361 8850 · asadonorte.ar

5 of 8 times free

How we brew it · Common Ground

Cold brew

1 Coarse grind into cold, filtered water. 2 Stir, cover, fridge overnight. 3 Strain twice. Keeps a week.

Summer in a jar.

Coffee

100 g

Water

1 litre

Temp

Cold

Time

18 hr

At home · Kumo Tea House

Gyokuro

1 Cool the water in the cups first. 2 Pour onto the leaf; wait two minutes. 3 Pour every last drop. Infuse three times.

Sweet, brothy, very green.

Leaf

6 g

Water

60 ml

Heat

60°C

Time

2:00

Common Ground

Café · Bed-Stuy

Doors open this Friday

Bagels boiled here at five.

403 Lewis Avenue, Brooklyn

commonground.nyc

At home · Kumo Tea House

Gyokuro

1 Cool the water in the cups first. 2 Pour onto the leaf; wait two minutes. 3 Pour every last drop. Infuse three times.

Sweet, brothy, very green.

Leaf

6 g

Water

60 ml

Heat

60°C

Time

2:00