That was my thought at a zero waste stall. Why use, what use a bamboo coffee scoop?
I take the point from the little experiment carried out by James Hoffman, consistency if take care, but consistency of what, an unknown, unknowable scoop of coffee? And it would vary with grind size and the coffee beans, for example if the beans were peaberry.
I brewed a pour over using an April brewer. I followed the recommendation of Patrick Rolf, 12g of coffee, 200g of water, first pour 50g circular pour 50g centre pour within 10 seconds, wait 40 seconds, repeat. Total brew time two minutes thirty seconds. How to without digital scales and an accurate timer? Not possible using a scoop.
I cannot see any use for a scoop. I cannot see why provided with an Aeropress. It leads to sloppy brewing, lack of consistency.
Zero waste shops: Refill shampoo bottles, loose nuts, rice, cereals, spices. But never buy loose coffee. Stale oxidized beans of unknown provenance, roasted who knows when. Always buy coffee from specialty coffee shop or reputable coffee roastery.