The barista who told me my pour over was 'too fussy' and actually meant it

I spent like 2 years doing these elaborate 5 pour recipes with a gooseneck kettle, timing every 30 seconds, the whole ritual. This one barista at a shop in Portland watched me do my thing and just said 'you're overcomplicating the beans, man, they're not that special.' It stung because he was a total stranger but also because he was exactly right. I went home and tried a single steady pour, no stops, just let it rip and slow down near the end. Took me maybe 3 tries to dial it in but the cup was cleaner, more of the natural sweetness came through, and I cut my brew time from 4 minutes to 2. Now I only do the fancy pours with my cheap grocery store beans that need the extra extraction, not the good local roasts. Is anyone else holding onto a complicated routine just because it feels like it should be better?

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