Sorry, maybe I should have quoted the next line as well:

> Pabst echoes that advice: “My recommendation for people at home, without knowing anything they are doing, 90% chance that if you use less coffee and grind a little coarser [your coffee] will actually taste better.”

So it's not just about consistency, but also quality.

Reproducible is necessary but not sufficient for consistently good coffee. If you can’t reproducible what you did, you aren’t able to make changes to improve over time.

This is why I think the Aiden is underrated. It way more consistent than I was when doing pour over but still lets me tweak variables.

Good is totally up to the person's tastes, anyway. Turbo style shots are the end-all-be-all for a lot of people who enjoy espresso. For other people, they hate it, for a multitude of reasons.

A pet peeve of mine is when people mention "weak" coffee. What does this mean?