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The barista at my regular spot in Sacramento told me to stop weighing my beans, and my pour overs got better
I'd been doing 18 grams in, 300 out, and adjusting the grind for 6 months. Could not get past a sour, thin cup. Last week the guy behind the bar (Minh, he's been there 4 years) watched me dose and just said "your water's not hot enough by the time it hits the bed, the scale won't fix that." I started pouring 30 seconds off boil into a preheated carafe and stopped chasing numbers on the first pour. Three days in and the cups are sweeter, way more body. I still weigh, I just heat everything first now. What's the one thing you changed that had nothing to do with the recipe?
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