If you haven't brewed pour-over since last fall, here's the good news: you haven't forgotten as much as you think. The gear is still in the cupboard, the beans are probably stale, and the internet is full of advice that makes brewing sound like a chemistry exam. Let's clear that up.

The truth is, pour-over is forgiving. You don't need a fancy kettle, a $200 grinder, or a scale that measures to 0.1 grams. You need coffee, water, a filter, and a few minutes. Everything else is optimization, not necessity.