BS

Remember when coffee was just some hot brown stuff that helped you get the eff out of bed? Yeah, I hardly can either. Nowaways it”s a carefully crafted, minutely measured, thermal-flowed, pour-overed hot mess of a trendy, delicious beverage. And obviously, we love it. This week on Narratively .

Check out my interview, plus the rest of Narratively”s coffee-centric week here:

– The Coffee Chronicler: New York’s foremost java expert explains how we got to $5 single-brews and $75-a-pound beans, and just where the heck we’re going next.

– An Ode to Beautiful Brown Sludge: In an age of pour-over pretention and venti half-caf caramel macchiatos, a love letter to the mind-jolting, tongue-burning, time-killing power of a regular old cuppa joe.

– Everyman for Himself: Meet two New Yorkers named Sam with a plan to radically alter your coffeehouse experience.

– Tales from Baristas: New York’s professional coffee connoisseurs say what they really think about pouring, pricing, and waking up with the roosters to keep you cool, calm and caffeinated.

– From the Bowels of a Beast: In the foggy hills of the northern Philippines, committed and courageous harvesters reach into the unlikeliest of places to produce some of the world’s most coveted coffee.