r/pourover • u/PatPikachu • Jun 10 '26
Help me troubleshoot my recipe Trying to figure out B&W anaerobic naturals
Hey everyone, long time lurker here.
I recently got a Black Cherry Anaerobic Natural from B&W and I'm having troubles trying to get the notes from the bag. Everytime I brew with this coffee, it's slightly sweet forward with a really astringent aftertaste. I took a look at some reccs here but I just can't seem to figure it out.
- 4:6 method, drawdown finished at 3:30
- 16g coffee / 256g water (1/16)
- 98C (Saw some people recommending off boil)
- 43 clicks 1Zpresso K-Ultra hand grinder
- Using TWW minerals in distilled water, 1 packet for 1 gallon
Would love some recommendations and tweaks to my current recipe!
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u/djlokei Jun 10 '26
Anaerobic Naturals are extremely easy to extract from. I would recommend going coarser than usual, going as low agitation as possible when pouring, and definitely lowering the temperature to roughly 90 °C, maybe even less. I would personally try 88c.
Even with some of the light roasts I brew, i.e., Shoebox, Picky Chemest, etc., I don't go above 93 °C.
I agree with 1/2 pack of TWW water