Some guilty part of me feels that I should be writing something patriotic as it’s the anniversary of our wonderful country – Happy Birthday, America! – but alas, I finally have a bit of time to write and I have some other rambling thoughts. Like about the nectar of the gods.

Coffee. And how it’s made.

Not everyone feels that a cup of joe is the nectar of the gods, but as far as I’m concerned, you can keep your wine, beer, aged scotch, tea and (heaven forbid) soda. I’ll take coffee.

It’s not the caffeine, it’s the flavor. I like good quality coffee, and I like making it the same way I’ve been making it since I first began brewing my own – with a Chemex coffee pot. Years ago, long before Keurig and the vast array of coffee makers that electronically brew your coffee on a timer, there were some simple coffee makers, drip coffee pots, and a few other options. At the time, Consumer Reports evaluated all the means of making coffee and ranked the Chemex number one for flavor with the French press right behind.

With special filters manufactured by Chemex, all bitterness is removed from the coffee as you pour boiling water over the measured grounds. People have commented on how good this coffee is which I credit to the Chemex method. (OK, and the fact that I’m willing to spend a bit more on well-crafted and sustainably-sourced coffee.)

But here’s what’s funny. Like so many other things in life, this method is now having a revival! Having once fallen out of favor except with its many devotees, and having been (unintentionally) kicked to the curb by Keurig, this method of brewing can now be found in restaurants all over, and it’s known as “pour-over” coffee. Uh-huh. Rewind! Welcome to my world, guys. Live long enough – and I’m not that old – and you will see everything come around again from platform shoes to tie-dye shirts to troll dolls.

But in this case, it’s a real benefit to those of us for whom our cuppa joe will always be the nectar of the gods. Cheers!