French press, pour-over, cold-brew, or nitro-draught?  The search for the perfect cup of coffee is the modern day alchemy.  But turning lead into gold sometimes seems an easier feat that pleasing the bougie baristanados of Brooklyn.  Still, the stand-out favorite remains classic drip coffee.  But the drip is supposed to be contained in the percolator.  Why then is a drip falling upon my hand?  Where is the drip coming from?  Why is the innovation in coffee engineering focused on the liquid itself and not in proper containment?  Have we created an acid so strong no vessel can contain it?  Grab some napkins as Mat and Veronique filter through the grind, down to the last drop.

*Grumbles are specifically off-the-cuff, no research went into this grumble.

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