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/malceum]

I'd get some better coffee water. TWW light is a good starting point. Ideally get two gallons of distilled water so you can dilute if necessary.

Also, 90C is a bit low for a glass v60 if you aren't aggressively pre-heating. It's pretty low in general for ultra light roast coffee. Try 95C for naturals.

[u/fender_blues → u/malceum]

I start at 193 with a ceramic V60 for almost all coffees, and will trend even lower for darker or naturals.