I run an espresso bar. No drip. No single serve pour-over. We do serve S.O. french press that we brew up as needed in 1.5 litre pots. This position is not to dis pour-over styles or say they're wrong rather it's to say that our shop serves espresso first and foremost.
Convince me that I'm wrong. Convince me that espresso bars should deviate from their core (the core that has paid the bills for the past however-many-years) and delve into something new and time-consuming...And potentially more expensive with new hot water towers set to temperatures different than our Americanos and FP.
For dialing in roasts we do use Chemex and Clever and Melitta-style and a few other processes so we understand their merits but for the service counter it's espresso-based or FP.
Seriously, why would I want to delve into a new filed when the old one ain't broke?
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