Some Like It Hot: Drip Club

During late-night study sessions at Georgetown University Law Center, Charlie Eisenstat fell in love with the taste of pour-over coffee. The process involves methodically hand-pouring hot water over coffee grounds that filter into a cup, which results in a clean, full-flavor brew. "There's not any sediment that gets through, so pour-over coffee really has a tealike body to it," he says. Eisenstat opened Pour Cleveland in November 2013 hoping the forward-thinking culinary city was ready for a dedicated pour-over coffee shop. With white subway tile walls, Pour's minimalist aesthetic is as clean as its pour-over coffee. The 5th Street Arcades hot spot offers a rotation of domestic and international roasters, including beans from Berlin's Five Elephant and Switzerland's Koppi. "Before I opened Pour, I was just nerding out with coffee at home," says Eisenstat. "It's cool to be able to share roasters that can introduce Cleveland to different coffee than what's made right here." Drink We Love: A pour-over of Finca Tamana ($4.75) from Nordic Roaster of the Year Tim Wendelboe has light flavors of plums, apples, brown sugar, cinnamon and cardamom. 530 Euclid Ave., Cleveland, 216-479-0395, pourcleveland.com