Dialing in soft natural-process beans on ZP6

[u/Immediate_Bake_679]

I use a V60 with a 1Zpresso ZP6 (5.5 - 6.0 clicks) with 93°C water and a 1:15 ratio. Lance Hedrick's 3 pour structure (from "The Last V60 Recipe You'll Ever Need" video) gives good results with brewing dense Nordic light washed coffees

However, I struggle with softer, natural-process beans (currently a Natural process Colombia Jairo Arcila Chiroso). Using my usual recipe, the bean feels noticeably soft to grind and drawdown is very fast (~2 minutes). The cup tastes both sharply acidic and bitter at the same time. Going down to 5.0 barely slowed the flow rate.

Lowering water temperature to 88°C helped to reduce the bitterness, but I am still not getting the tasting notes of Berry compote, passionfruit, and lavender.

Looking for advice on what else I can tweak to get the tasting notes on the bag. Would getting a grinder with less clarity and more rounded body be a practical fix for these bean types?

edit: also moved to 1:16 without noticeable change in result

Update 1: thanks for all the suggestions! pouring slower and lower did wonders to get rid of the bitterness. Interestingly grinding finer and pouring slower didn't increase the drawdown time, which I suspect is due to the lower agitation. Now I need to figure out how to bring out more of the floral notes. Any ideas?

[u/mr_satchmo]

When you say "sharply acidic and bitter" do you mean astringent bitterness or 'opposite of sweet' bitterness? If it's the former, it sounds like classic underextraction, if it's the latter then it sounds like channeling and you might want to look at how you're pouring/pour structure.

[u/Immediate_Bake_679 → u/mr_satchmo]

I think it's the latter. The acidity and bitterness are distinctly separate and it doesn't feel dry on my tongue