Me and my co workers are having a dilemma. Me (ssv) and a green bean, a week out of training, both eerie tops you’re not supposed to level scoops out with anything. That’s why it’s called a “starbucks scoop” when you do a pour over and not just a “scoop”. Same thing with like Matcha, malt powder, vanilla bean, those sort of things. But an experienced barista believes it’s supposed to be leveled out? like scrape it flat, like if you were scrapping flour flat for baking. We can’t find anywhere what the standard is, and we were all trained by different people at different times? Is there a standard? What do y’all think or do?