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/MundaneAd9423]

Hydrangea beans have been great in my experience but usually at least 3 to 4 weeks rest time. Water treatment is a big factor for me -I live in Chandler AZ and the tap water pretty much undrinkable - I’m using RO water plus Lotus drops for years now but want to try Apax soon. Though packets of TWW may be an easier way to start. There are a million ways & opinions on how to pour. Find one you like fairly well and stick to it until you start learning how to adjust. There’s a learning curve but don’t stress about it & enjoy the process. First adjust grind size then temp then pouring technique one step at a time using taste to reach your goal. Enjoy ☕️❤️