@gwnorth, sounds like you have the best of both worlds . . . H does the prep and you get the great coffee! Making the coffee is fairly quick and easy once everything is properly dialed in. I just wanted to spell it all out so people understand what they are getting themselves into if they do choose to go that route. Making excellent coffee becomes a hobby, and if you don’t want a coffee hobby, then it may not be a good idea.
You probably already know this, but the Ratio Six is an automatic “pour-over” machine, very different than the espresso based machines being discussed, and different from the usual “drip” coffee machine. For those who don’t know, “pour-over” is a popular technique of slowly and precisely hand pouring hot water over freshly ground beans without pressure.
Sounds simple enough, but coffee nerds get really into the precise grind, temp and time and amount pouring (for example, grind fresh, saturate the beans, stop for a specified time, then continue at a specific pour rate and amount, etc.) I’ve read that the Ratio Six handles these variables and makes an excellent cup of coffee, but I suppose the purists/hobbyists will not want to give up the simplicity and control of doing it manually.
My one caution would be that you also consider the cost of a quality grinder, which will greatly impact the quality of the coffee produced and may cost you as much or more than the Ratio Six. No reason to commit to pour-over unless you are willing to get the grind right. (Coffee purists/nerds will say you need a flat burr grinder to produce the most uniform grind,)
It depends on the beans, but in my limited experience pour-overs can be crisp, complex, refined, and refreshing, with a much lighter and cleaner texture than espresso or drip coffee. Not something I’d cut with milk. My family and friends mostly drink milk drinks so I’ve stayed away from the pour-over rabbit hole.
If you haven’t, you may want to go to a quality shop and try some before buying.