My barista friend called out my pour over ritual...

We were at her place last Saturday and I brought my own beans, that Ethiopian Yirgacheffe I paid 22 bucks for. She watched me grind, bloom, spin the slurry, all that. Then she said, "you're doing all this to control variables you never actually measure." It hit different because she's right, I have no scale and I just guess on temperature. I time it with my phone but that's about it. Has anyone else realized their fancy routine is mostly theater without the actual data? How do you track your pours without going full nerd?

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spencer78223d ago

Damn, 22 bucks for beans and no scale? That's wild.