Is the 'Pour-Over' Over? Baristas Say Machines Have Their Perks

A mile away, at an Intelligentsia Coffee & Tea shop, a cup of coffee is delivered in less than 30 seconds, without any banter between barista and customer. The shop recently reintroduced large-batch coffee makers after shelving them years ago. The practice of making coffee by the cup--known as a pour-over--has been an essential skill for gourmet baristas for nearly a decade. The purposefully slow, personal nature of the ritual is an icon of the artisanal movement. Now, uttering words like "efficiency" and "consistency," some coffee shops are embracing the perks of machines.