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Espresso vs. pour over, the 30 minute debate at my local shop
Last Saturday I sat at Bluebird Cafe and watched two regulars go at it for half an hour about which method shows skill better. One guy swore espresso requires precision, timing, and a $2,000 machine, so it's the real test. The other said pour over is harder because you can't hide behind steam pressure and you have to control every pour by hand. I've been brewing both at home for about 5 years and honestly I think they're testing completely different things. Espresso punishes bad dialing in, but pour over punishes bad water flow and grind consistency. Which side do you lean on, and what makes one more impressive to you than the other?
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