I just read this… how I wish that in high school physics was taught in a more practical way.
Food Science is fascinating to me, and I know I would have enjoyed it more if this was what was taught to us.
That said, I use a Cuisinart electric drip machine for my daily cup. But on the weekends the French press or Melitta cone comes out for a more relaxed morning ritual.
I also enjoy nerding out over some aspects of food, though for me there’s a fine line between understanding what makes something works and pushing the “science” over flavor or practicality 
.
I’m not big on pour-over coffee because it usually seems to combine with very acidic third wave beans, not my flavor jam.
But now I’m curious how the pour-over science might translate to traditional Viet or South Indian coffee makers, which don’t use a filter, but a perforated container. I much prefer their product (or that of a stovetop italian espresso maker which “steams” the grounds).
I agree that some aspects can get too “fussy” and that can suck the enjoyment out of it.
The Italian espresso maker (Moka pot/Bialetti) is a favorite of mine too; my grandma used it often. I just chalk it up to different methods produce different results. Choose the one you like the best and stick with it. Honestly, I’m never going to take the temp of the water I use to make coffee, but I do appreciate knowing how the process works.
I’m a firm believer that good, fresh beans make the best pot of coffee, no matter what the other factors are.
