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Overheard a barista boss say my pour over ritual was wasting time
Last Tuesday at a local shop in Portland, I heard the owner tell a new hire that weighing beans and timing pours for a single cup is pointless for profit. I've been doing the full scale, gooseneck, and 3-minute bloom routine for 4 years at home. That comment stuck with me all week because my morning cup tastes better with the ritual, but I can't tell if it's just habit. He's running a business, so I get his point, but I'm not selling coffee. Has anyone else felt judged for taking the slow route just for personal enjoyment?
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