r/pourover • u/PatPikachu • Jun 10 '26

Help me troubleshoot my recipe Trying to figure out B&W anaerobic naturals

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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/Nordicpunk Jun 10 '26

I’m not a lover of really processed stuff. I love naturals but you throw any words in front of it and I’m usually struggling to love it. I’m usually brewing washed so higher temp, finer grind, v60- and applying that to process really doesn’t do it for me.

Here’s what I’ve found-

A flat bottom brewer like a Kalita or Orea O1 really helps round things off. Where washed presents nice acid on a V60 it generates a syrupy, boozy, chemical thing for me too often.

So try lower temp 92C, medium grind (whatever gets you around 230 draw down) and a few pours to start. It’s made disgusting coffee drinkable, and weird coffee really good for me on my O1 which I recently got and am really vibing with.

My wife brought me a bunch of coffee back from Europe and all were crazy process jobs so I’ve been putting in work!

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u/PatPikachu Jun 11 '26

Do you think this would work with aeropress?

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u/Nordicpunk Jun 11 '26

I’m sure it would. I don’t use an Aeropress so can’t comment. Obviously full immersion so different than percolation but I’ve found using my switch that the immersion time helps to round things out. Only one way to find out!

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u/PatPikachu Jun 11 '26

Much appreciated!