What I Learned from Brewing Pour-over
The first nine weeks were chiefly about unlearning. Small, repeatable steps beat big plans almost every time. The first four weeks were chiefly about unlearning.
What I would do differently
I tested the bright version first. It did not last. An aeropress helps, but it is not the point. I keep a short list of things to try next; grinding by hand is near the top.
The natural part is hardly ever the hard part; consistency is. A cheap grinder holds you back more than a cheap kettle. I keep coming back to brew ratios, chiefly because it rewards patience. Some of this will be self-evident; some of it took me years.
Between dialling in and weighing all of it, the second one taught me more. If something here is unclear, that is on me, not you. The best advice I got was plainly to slow down. The gentle part is hardly ever the hard part; consistency is.
A few details
Weigh the coffee and the water; guessing is half the problem. The change showed up gradually, then all at once. Looking back, the balanced approach was the right call.
Clean equipment is the cheapest upgrade available. I tested the balanced version first. It did not last. Tasting two cups side by side teaches more than any primer. Most mornings I just want a good, simple cup. Light roasts reward patience and slightly hotter water.
Between weighing all of it and brewing pour-over, the second one taught me more. A hand grinder helps, but it is not the point. There is a version of this that is much more complicated. This is not that version. The result is not perfect, but it is honest. I would rather do one thing carefully than five things quickly.