I tried to make my title a bit interesting and hope it works. I’ve got some lightly roasted Kenya AA beans from here.I have a Sette 270 with coarse burrs and a V60. I am trying to get a delicious cup of coffee. I like the fruity and acidic notes. Here are some experiments I made:
1- I tried Matt Perger’s method using a fine grind (10 macro). It took about 2:20. However, I didn’t get the taste I wanted.
2- I tried Tetsu Kasuya’s 4:6 method using very coarse grinds. However, I didn’t get the taste I wanted. Again.
3- I tried a very under-extracted brew (a few grams - a few grams water - 10 seconds). This might be a stupid one, but I still didn’t get a sour or acidic taste.
The temperature is always just off the boil. Also, I don’t use a water recipe or anything. My water comes from a water dispenser in a store.
What do you think might be my problem?