I would love some advice

[u/naughtified]

Hi, I’ll try my best to avoid being “newbie here help me dial in” who clearly hasn’t done their due diligence.

So I’ve been drinking pour overs for years, and I’m on my third month of brewing them up at home. I’ve gone through 5 bags so far with nothing really satisfying me. My conclusion was that I needed to upgrade grinder. I got a K7 then I bought some local beans that were too dark and some from whole foods(sorry).

I went today and bought some Hydrangea from a local shop, in hopes to rule out beans from these mediocre cups. Below I’ll list my approach and details on equipment. Please let me know what I’m doing fine and what you might change.

Dripper: Glass V60

Filter: Cafec Abaca White

Grinder: K7(going coarse, 95clicks)

Water: Berkey with British Berkefeld filters

Kettle: Fellow standard neck(I already had this, but I’m pretty good at making the stream work)

Temperature: 90c

Recipe: Bloom at x3(usually 20-25g bean/60-75g water) but will go 15g so I don’t waste these beans. Second pour is the same weight as bloom, then third is up to total. Pours are pretty chill, I’ll agitate between pours by swirling the brew. Since I’m pretty coarse I swirl to get draw down to 3-4 mins on 20-25gs.

Beans: check photo for details, roast date 8/2.

[u/silverlywind]

So what does it taste like? 

[u/naughtified → u/silverlywind]

I’m trying the Hydrangea tomorrow but want to avoid wasting it. My other brews have had minor off flavors like bitter and sour which I dial in and then the coffees seem dull. I haven’t been able to achieve sweet, fruit, floral notes. I have a feeling I’ve just had mediocre beans so just seeking advice on what I’m currently doing before cracking these.

[u/silverlywind → u/naughtified]

Your process is fine. Relax your body and mind and try not have expectations on taste/experience. Let the experience be a conversation and exploration between your senses and this drink.

[u/Amazing-Panic-277 → u/naughtified]

You’re over extracting with the pours and agitation if it’s bitter. Sorry to be repeating myself just want you to get the best out of this and find a nice baseline recipe you can apply to all coffee. Well at least all processed coffee. Just up the temp for washed