Barista at a tiny cart in Portland changed my pour over game forever

I used to think fancy kettles and scales were stupid. Just dump water in and go, right? Then I stopped at this little cart on SE Hawthorne last month. The barista weighed every dose and timed the pours. I asked why the fuss and she said, "you're not making coffee, you're controlling extraction." She let me taste the same beans with a 30 second difference in pour time. Night and day, the sweetness dropped right off. Now I use a $15 scale for every brew at home. Anyone else had a moment where a pro made you rethink your basic setup?

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