Starbucks Coffee

I bought the pour over for home and I love it. I will say however, the paper filtered should have one round of hot water over it first (no grounds) to get rid of any possible paper taste.  And it seems to me like the size #4 filters fit a little better.

I really do like how easy the pour over is for a single cup of coffee. The ceramic pour over is very nice to use.

I am glad they came out with the ceramic ones...better taste I am sure.  But the pour-over, in general, back in the '90's was actually considered an 'emergency' method for making a cup.  I had one (with a gold cone filter) from Sbux (and a lid to keep it warm) that I used at work everyday.

brewed is still my favorite....or, depending on where, when and what coffee, sometimes a press.  

Pour over is my favorite. Lots of flavor and coffee bean oils make the coffee so much richer!

I did get this and absolutely love this.

I want to order one, but I need to know what the price is & how to order it on line. UNSTIX

The Melita method is the best. We use it every day at home to make our 72oz pot of coffee. We've been making our coffee this way since 1977. Press is ok but muddy. The "pour-over" method with the thicker paper filter, holds back the mud and bitterness. Even very strong coffee is smooth. Making coffee this way every day, I cannot agree to the above recipe. 4 tablespoons is a lot of grounds for one average size cup of coffee... unless of course you want it to grow legs, teeth, and hair.

I have been drinking only pour over coffee at home for over 20yrs and was so excited that Starbucks finally will make it for you at the store and finally sells a pour over cone!

I bought one, followed the directions, and thought the coffee was awful.  I plan to try it again, but was really disappointed my first attempt.  I've been looking online for some suggestions on what I may have done wrong, but so far I really don't know.  I very much want to like this method!

We’ve crossed another milestone. Thanks to all the ideas, votes and comments from the My Starbucks

I'm all for the Pour-Over system, but as a former Starbucks partner, I've a question I'd like an answer to:

Per the Four Fundamentals, the recipe for great tasting coffee ("Proportion") is 2 TBSP (1 Starbucks scoop) ground coffee for every 6 fluid ounces of cold, filtered water. The instructions on the Pour-Over Brewing System suggest 4 TBSP (2 Starbucks scoops) of ground coffee with 10 fluid ounces. Is there a reason that I should use 2 less ounces of water (e.g. does the pour-over cone radically change how the water extracts the elements that wind up in the cup) than is specified by the Four Fundamentals? Would 12 fluid ounces result in over extraction, yielding a harsh cup? Any help would be appreciated.

many stores still refuse to offer pour overs later in the day

many stores still refuse to offer pour overs later in the day

many stores still refuse to offer pour overs later in the day