I've always been an espresso fanatic....drip and other methods were always secondary to espresso, as i felt they were inferior.
That all changed when i tried 3 different chemex pourovers at my local shop here. They changed everything i had believed about pourover. The flavors from the Mexican coffee, the ethiopian coffee and the blend (drunk separately on differnet days) were so intense, so clear and focused it blew my mind. The peach in the ethiopian was obvious and evident. The roasted/ burnt marshmallow in the mexican smacked me in the face. Honestly for the first time i think i understand why some people love pour over.
The shop grinds with a large malkhonig Guatemala lab grinder, which i clearly do not have at home. I have a Vario and a Mazzer mini.
Anyhow, i'm trying to recreate that as best as i can, without spending a boatload of money. I'm ok with manual grind solutions, in fact, that might be preferred if it's a way to get to this level of clarity and taste without forking out for a Guatemala.
I don't have a set budget really...im thinking i could sell the Mini, and add some additional money to get something.
My brewers are a pourover cone, a Brazen and a clever.
Any thoughts or idea as to how to approach what i've drunk at the shop, and what has now ruined me for pourover?