Works every time. Can't skip that step.

My basil did that last August when we had three days over 100 degrees. Went straight to flower and turned bitter. You're right about conditions over plans. I've got a sourdough starter from my sister in Nebraska that acts completely different in my kitchen. It's all about what's floating in the air at the time.

My local spot in Austin times their pour-overs for four minutes flat, and it's still amazing. The eight-minute thing feels like theater for people who want to feel fancy. At a certain point, you're just watching water drip and the coffee gets bitter anyway. I'd rather have a great cup in half the time and actually talk to the person I'm with.