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  • I can't see Pour as my everyday coffee shop, but it's worth a try and maybe an occasional visit every now and then. The attention they put into the coffee makes Starbucks and even small coffee shops look like crimes against humanity--from (1) the careful and thorough pre-watering of the coffee filter and dumping out of the excess water, (2) the unscrewing of the individual portion-sized container containing your coffee beans that are then dumped into the coffee grinder, (3) the initial moistening of the coffee grounds into a "bloom" that is then rested for 30 seconds to 1 minute to let the coffee gasses escape (which, as I was informed, reduces the bitterness of the coffee), and, finally (4) the pouring and dripping through of the rest of the water to make that single cup of coffee that you ordered. On top of that, this entire process is done on a scale to ensure precise measurements. It's a time consuming (maybe 3 or 4 minutes) but fascinating process to watch, and I think the extra attention does pay dividends in the smoothness of the final product. I thought the layout of the coffee shop was spacious, light, and friendly--some communal tables with built-in tabletop power outlets for laptops as well as a number of counter-style seats. While you're waiting for your coffee, feel free to read through old copies of Barista Magazine and check out what Fabrizio Sención Ramirez has been up to. Is it worth it? I think it's worth a try to experience this almost Japanese-bartending-esque approach to coffee; the rest is best left to personal preference. $3 is quite a premium over the equivalent tall cup at Starbucks. Adding another coffee and a bagel with cream cheese (the bagel was okay; not a highlight), my total came to $8.30 not including tip. There was no line for my visit, but even with their multiple coffee-creating stations, I could see even a medium-sized line becoming quite an ordeal given the time and care invested into each cup.
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