Spring events are unpredictable. One minute it's calm and sunny, the next a gust flips your menu board and drops the temperature by ten degrees. That's when pour-over goes sideways. You're juggling a kettle, a timer, and a line of customers who want coffee before the first talk starts. The result? You grind too fine to rush the brew, the water's not hot enough, or you skip the bloom because you're in a hurry. Before you know it, the cup tastes flat or harsh, and you're making excuses about the weather.

I've seen it happen at every market and festival. The brewer gets set up facing the wind, the kettle loses heat between pours, and the drawdown takes forever. That's the 'before' picture: inconsistent, stressed, and not the coffee you intended.