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Rant: The 'Golden Ratio' people keep pushing for pour over is making your coffee worse, not better
I drive for a living so I hit a lot of cafes in a lot of towns, and I keep hearing the same thing from folks behind the counter: 1 to 16, always, no matter what. I tried that for about 3 months with a bag of medium roast from a shop in Boise and my cups came out thin and sour every single time. Then a guy at a roastery in Spokane asked me what ratio I used and when I said 1 to 16 he just laughed and told me to try 1 to 14 with a slightly coarser grind. First cup was night and day, way more body and the sweetness actually showed up. Now I get that some people swear the math is the math and water is water, and fine, if that works for your beans then keep doing it. But my question is this: do you change your ratio based on the roast, or do you just lock in one number and never touch it? I want to know if I'm the weird one here or if other people adjust depending on what's in the bag.
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