I never had a good pour over so far from any of the coffee shops.
Most of the folks working in the coffee shops may not have had an opportunity to develop their skills either through a formal training or through practice.
They would have been taught how to pull a shot from their set up.
Recently, I went to a coffee roaster also running a coffee shop in London. They had shown me the roasted beans stored in the IKEA 10 KG plastic containers in a very well lit store room. A lot of their bagged coffee beans were 1 month to 2 months old. A few of them were 1 - 2 weeks. The good part was they had a roast date. The coffee shop was reasonably crowded. I didn’t have a chance to speak freely.
They made an espresso, which was not only sour but left an unpleasant bitter after taste.
They asked how the coffee was, I told what I had thought and they were very polite and apologetic. They offered a refund of the coffee or make another one. I politely declined as I didn’t want them to lose however small the money may be.
There we go:
In a nutshell, a lack of skill and/or awareness!