A barista told me my pour over was 'too precious' and she was right

I used to obsess over every swirl and 45 second bloom, watched timers like a hawk. Then this barista at a shop in Portland watched me do a slow hesitant pour and said 'you're making it nervous, not careful.' That one line got to me. I relaxed my technique, started pouring faster with less fuss, and honestly my cups taste brighter and cleaner now. Has anyone else had a pro point out a habit that was actually holding you back?

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