Remember my aunt's "antique" coffee table from a garage sale? Thing looked solid until my cousin plopped down a heavy textbook and a leg just SNAPPED clean off. Dry rot had eaten it from the inside, just a hollow shell. Seeing @sage_reed's comment about changing their view totally reminds me of that moment. Sometimes old wood isn't rustic charm, it's just secretly tired and waiting to fail.

Good call. A lot of those charts overcomplicate it. I started using about two thirds of the coffee they suggest for my pour-over. The taste is cleaner and way less bitter, you know? It took some getting used to, but now a full scoop tastes crazy strong to me. Why follow a rule if your own way tastes better?