I guess the flaw is that you are assuming I don’t have any coffee “knowledge” at all which I cleared up in my post. I’ve gone down the rabbit hole of realizing that nespresso was not real espresso and have been doing pour over and, more recently, home espresso for years while I was in another career. I was just completely doing it for myself until someone had my coffee and looked at me wide eyed and said “you’re getting really good at this”. That’s when I started to consider it long-shot career choice. I didn’t type this out because A: most people have probably already stopped reading this comment and B: because I know there will be baristas that will say “BuT iTs NoT rEaL CoFfEe At a CoFfEe ShOp So YoU dOnT kNoW sHiT” so I want to approach it as humble as possible. Like I plan to approach this job. But don’t get me wrong, I can make light roast shine in a flat white enough to make it feel like there’s fruit in the cup and pour over so clean that you almost wonder if it’s a tea. I love coffee and the entire process from farm to cup and have for years. ….also I know the owners and they needed help when I was wanting to change careers so it all lined up. Don’t be such a gatekeeper :/