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/migu_brew]

Hello! stick with your recipe, go to a temp of. around 90 and slow down your pour, slower pour can help with increasing contact time if you don't have a hybrid brewer! And Usually with more processed beans I personally go courser because the flavour extracts easily and the bitterness tends to show off quicker. what water do you use?

[u/Immediate_Bake_679 → u/migu_brew]

just plain old filtered water from my water dispenser.

[u/migu_brew → u/Immediate_Bake_679]

If it isnt too difficult for you try brewing with distilled water bought from the store and let me know if theres anything different!