Dial-In Guide

You probably need more extraction. Grind finer first. If it still tastes sour, use hotter water, add a better bloom, or increase contact time.

For very light roasts, do not be afraid of near-boiling water in pour-over. Dense light roasts often need it.

You probably need less extraction or gentler extraction. Grind coarser first. Then try cooler water, less stirring, less swirling, or a shorter steep.

For darker roasts, bitterness can come from the roast itself. Do not chase acidity by over-extracting a dark roast.

If it tastes pleasant but weak, use a tighter ratio: more coffee or less water.

If it tastes watery and sour, keep the ratio and grind finer. That means it is both weak-feeling and under-extracted.

Fast drawdown usually points to coarse grind, too little coffee, weak pouring, or a filter bed that never settled.

Slow drawdown can come from too fine a grind, too many fines, heavy agitation, or a clogged filter. Grind coarser and pour more gently.

Write down recipe, coffee age, grind setting, water amount, brew time, and taste. You only need a few words.

A tiny log turns brewing from guessing into learning. That is the whole point of dialing in.