Click the image to the left to go to the video, if you are the coffee-loving type.  The follow up to this earlier story is here:

It’s not hard to brew a great cup of coffee—at least, it shouldn’t be. There are only two ingredients: coffee and water. And there are only two firm rules: these ingredients must be combined and then, sometime later, separated. (In fact, this second rule is somewhat less firm: when professionals are evaluating coffee, they typically let the grounds settle at the bottom of the cup, and use a rounded spoon to scoop small mouthfuls from near the surface.) But coffee is a finicky beverage, and small, seemingly inconsequential details of its preparation can have an outsized effect on its taste. A coffee novice can learn the basics of brewing in an hour or two, and will probably be rewarded at once: it’s not difficult to taste the difference between a hand-brewed cup and something from, say, a Keurig machine. There’s no such thing as a foolproof process though: even coffee professionals are forever tweaking and rethinking their brew methods, as they get better at identifying, in each cup, what went wrong and what went right.

A year and a half ago, to accompany a profile of Aida Batlle, one of the world’s best and most creative coffee farmers, the magazine published a brief video showing readers the basics of brewing—the instructors were Katie Carguilo and Tommy Gallagher, from Counter Culture Coffee. Carguilo is also the winner of the 2012 United States Barista Championship, a prestigious competition in which entrants deliver a lecture on coffee while preparing a series of espresso-based beverages. (She also joined Batlle to help lead a coffee tasting at last year’s New Yorker Festival.) This year, Erin McCarthy, also from Counter Culture, won the U.S.B.C. Brewers Cup, a similar competition centered on brewed coffee instead of espresso.

Read the remainder of the post here.