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Brewing Without Borders

Mark Pendergrast
Issue: March 31, 2013

When you consider the basics, brewing coffee is simple: Just mix hot water with roasted, ground coffee beans for a few minutes. Yet in the 500-plus years since the practice began in Ethiopia, different nationalities have invented myriad ways to prepare this enticing beverage. Wine Spectator's Mark Pendergrast explores some of these international brewing methods.

For the full article, check out the new issue of Wine Spectator, on newsstands February 26, 2013.

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