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I'm 100% on the Willis St, Wellington flat white origin story for patriotic reasons. Yet another thing aussies get credit for lol
(campfyre.nickwebster.dev)
Featuring some art I did on a flat white I made.
There's filter coffee and then there's pour over coffee. I personally like pour over - the water doesn't stay in the grounds and get over bitter and the coffee itself is immediately consumed instead of sitting around getting overcooked.
But the great thing about coffee is whatever way you like to consume it that's the right way.
I love a good pour over, although recently for my filter brews I've been using a Hario Switch which can do both pour over style percolation and immersion with a little valve at the bottom of the V60 cone. I do the 1st 40% of my brew as a normal pour over and then the latter 60% with full immersion.
I think I've only had filter coffee from cafes that serve it, and cafes can be so hit and miss it's hard to know if I didn't like filter coffee or just didn't like the way they made it or the coffee they used etc. I think I've only tried it twice.
When I make it myself, I feel like the coffee doesn't end up strong enough if I don't let it sit. I could probably do it with like 6+ tablespoons of grounds, but when I make an aeropress with twice what they say in the instructions and still need to let it sit to get the strength I want, I feel like I'm already using too much...
This is even when the beans have been roasted only a couple of days earlier and I grind it myself.