> I don't even know what "correct" pour-over technique is, so I'm basically making bog-standard single-serving drip coffee with store-brand beans, and I couldn

> I don't even know what "correct" pour-over technique is, so I'm basically making bog-standard single-serving drip coffee with store-brand beans, and I couldn't be happier with it. The correct technique is the technique that consistently makes you the coffee you like. > Ultimately I think fancy coffee is the same as fancy beer - it's not about the quality of taste of the thing, but rather it's about tribal membership and signaling. Most people aren't usually looking for novelty in their daily coffee, which is why they are often loyal to a particular coffee shop or method of preparation. This is true whether its Folgers instant coffee or shade grown Ethiopian. If one is a daily beer drinker, then sure, the very experimental and unique flavored ones can be too much. But for me, beer isn't a daily beverage. It's a weekend or special occasion thing, like a cocktail, and for that, I'd rather have a more unique flavor.