Aromas of chocolate, toffee, oak and even orange rind waft over the counter as Andy Luck adds water from a silver kettle to a filter holding a few ounces of freshly ground coffee beans. He pours carefully, allowing small doses to agitate the grounds. With each batch, rich, fragrant coffee drips into the ceramic below. Tired of your everyday joe? Try ordering a pour-over coffee at one of the c...
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