I got super into the science of pourover coffee a few years ago, experimenting with ratios (15:1 or 16:1?), temps, speed and # of pours (bloom + 1 or 2, no bloom, etc.), avoiding channeling, spritzing before grinding, adding salt, etc., and came to the conclusion that my 50+ yo nose really couldn't tell the difference in most cases (also hard to double blind yourself). Still, it was a fun and (mostly) harmless obsession. Currently at 16:1, 60g/240g/480g pour progression (assuming 30g coffee), with a Kalita Wave.
