For almost four minutes, water is poured, slowly and carefully, into the cone holding the coffee powder. A nice aroma permeates the room while the barista - professional or amateur - prepares the beverage. Time seems to go by very slowly, allowing for each drop to be savored.
Maybe no other coffee-making method matches so well the marketing trend for retro, for recovering the craft, as the drip-coffee method. This will be in evidence in many places, such as the city of Portland, Oregon, in the US, which will host the annual event of the 2012 Specialty Coffee Association of America, as the technique is increasingly winning more space within coffee shops.