People ask this every week, so here’s the cheat sheet we use at the roastery: starting grind sizes for espresso, AeroPress, V60, flat-bottom drippers, Chemex, French press and cold brew, plus what to change when it tastes sour or bitter.
Start there, then adjust one step at a time.
Water matters more than people think. Filtered tap or a mineral recipe?
How old is the bag? Anything under five days off roast fights back for me.
Trying this tonight.
Try a 30-second bloom with twice the coffee’s weight in water.
This recipe worked great for me today, thanks for posting it.
I had the same thing with this coffee. A slightly longer ratio fixed it.
Following. I’m fighting the same issue with my setup.
Trying this tonight.
Drop the temperature a degree or two and see if the harshness goes away.
Try going two steps finer and keep everything else the same. Change one thing at a time.
The grind size cheat sheet in Dial-in Help helped me with exactly this.
Bitter and sour at the same time usually means channeling. Check your distribution.
Same grinder here. Burr alignment was my problem, worth checking.
I’d go finer before changing the ratio. Sour plus fast is usually a grind problem.
Appreciate it, everyone.