Scale isn’t required until you get into espresso. Then it’s essential under most circumstances.
I did a 1zpresso and V60 to start with some blind luck on coffee selection and fell in love. Then expanded to roasting green with a Fresh Roast 500, then a Flair Signature. All endgame gear. I have no intention of upgrading ever. Surprisingly, now the coffee beans are the expensive part.
I would disagree. I feel that pour over needs a better level of precision for both the bean weight and the water weight. If for nothing else than repeatability and making changes when the brew is not as desired.
French Press and Moka Pot can go by volume/scoops and of course drip machines.
Drip is a machine where you can’t really control much to begin with.
Pour over on the other hand: you can control the pours, temps, all the weights, time including the bloom time.
Use a goose neck kettle to control pour intensity. I also use a fake melodrip to reduce agitation.
I use two one minute blooms using 2x the grind weight. Then two or three pours of the balance of water with as little agitation as possible. Water temps are in the 93 to 95F range.
Scale isn’t required until you get into espresso. Then it’s essential under most circumstances.
I did a 1zpresso and V60 to start with some blind luck on coffee selection and fell in love. Then expanded to roasting green with a Fresh Roast 500, then a Flair Signature. All endgame gear. I have no intention of upgrading ever. Surprisingly, now the coffee beans are the expensive part.
I would disagree. I feel that pour over needs a better level of precision for both the bean weight and the water weight. If for nothing else than repeatability and making changes when the brew is not as desired.
French Press and Moka Pot can go by volume/scoops and of course drip machines.
I’ve never felt that level of sensitivity for pourover. Curious why you say pourover does and drip doesn’t considering their similarities.
What’s your recipe?
Drip is a machine where you can’t really control much to begin with.
Pour over on the other hand: you can control the pours, temps, all the weights, time including the bloom time.
Use a goose neck kettle to control pour intensity. I also use a fake melodrip to reduce agitation.
I use two one minute blooms using 2x the grind weight. Then two or three pours of the balance of water with as little agitation as possible. Water temps are in the 93 to 95F range.