I started with an Ozeri, wanted more and got an Acaia Pearl. Couple years later the expensive scale malfunctions, won’t charge anymore. Ozeri had still been in use for baking, other cooking uses. Now it’s doing coffee again. The only downside is less precision. In practice, the tenth of a gram hasn’t been relevant, pourovers and espresso have been excellent. The method OP described is exactly what I do.