Just to clarify here even though Tony did a great job for me… (thanks). I am not dissin’ on scales or exact measurements or anything about how coffee brewing and extraction is becoming more exact. IM ALL FOR IT... Just about how “we” (im generalizing here) present it to our customers. By “customer” I mean Jo Jackson who comes into our shops for coffee because our coffee is smoother tasting then the local chain store. I know that most home-coffee-geek/types do have scales, just as foodies and our current passionate customers most likely have scales, a technivorm, pour overs, fp’s etc. Im not talking about them… they already get it.
Im talking about the people we are trying to convert. A $60-$80 investment may not seem like much for great coffee everyday… but its pretty substantial to someone new... I can buy a week of groceries on $60 or even a bottle of Ron Zacapa 23yo. Its money spent on a manual method not a brewer so it takes time, energy, and attention in the morning when they need their caffeine fix. Also, that’s a huge investment to that convert-coffee guy who spends $10/lb or less for coffee. Percentage wise compared to that convert-customers current home brewing setup its prob like... a lot more... =)
Tony also posted someplace in this thread about pour-over being low-tech. Pour-over IS low-tech, slow extraction coffee brewing in general has always been low tech. However, it starts to get more artisanal and less tech especially when we get away from FP, cowboy coffee, “traditional American preps”, etc. It’s supposed to be the most accessible way to create a good or acceptable cup of coffee and I think it should stay that way… or displayed that way in the eyes of the masses (in a café/wholesale setting).
My technique was called out as, and it is very artisanal, and/or low-tech/high-tech depends on how you view bending your water pitches spout for hours on end… and is defiantly not easily replicated by the home user or even the pro barista (Thanks to Nick Cho for pointing that one out ^_^). However, I have noticed through service that my technique does not scare off people as I think scales/tech does... but actually engages customers in discussion because it is what it is... my caveman reasoning says:
hand poured+manual brewed = yea... scales + manual brew = eRrr?.
But really... I do it to create the cup I want to present and manipulate the coffee flavor one last time before serving to my customer. The difference between my “spot drip” technique and a more standard technique in the cup is not much if both are done correctly… basically I do it to squeeze that last 5%-10% out of the coffee and cut down brewing time. I do teach a simple and effective way to brew pour over that doesn't require much effort just a little practice and most importantly a 3.30 - 4min water contact time to lots of home coffee people in my area. All of them are happy and it takes me 5min to show them.
Im sure there’s more but I think this is the longest post ive done on coffeed… so Im done for now. =)
BTW... just curious and semi-off topic but... how many of you weigh/measure your cupping. Not just coffee... water, water temp, extraction yield, etc... all the stuff ppl are doing for manual brewing. I bet you do it for drip but not on the table...
Or maybe im just going out on a limb here. I have a feeling im going to get killed...