u/Evirua

Following everyone's advice from https://www.reddit.com/r/pourover/s/k40D2nR3aP

Got temp down to 84°C from 97 by decrements of 3-4, and the ratio to 1:15 from 1:20. Tried 4.5 to 4.7 ZP6 clicks. 2:15 brew time.

The result was less water, less bitter and a somewhat smokey aftertaste. Like lingering personality after the sip...I'm bad at describing taste. Definitely better than before, though still not tasting the white chocolate and jasmin it advertises.

I've attached a video of my pouring technique (after the 30s bloom on 40g, or 60g in another recipe I tried) in case that's the problem.

Watery typically means go finer, and bitter go coarser, so...idk what other variable to change.

97°C, 4.6 ZP6 clicks, 2:10 brew time, hario v60 dripper, paper and decanter. 18g beans for 300g cup.

March 21st is the date on the beans bag, columbian, huila origin, honey process, 1710m altitude. Notes: jasmin, hazelnut, white chocolate (I taste none of these).

Recipe: ~40g bloom for 30s, gentle swirl, pour up to 180g, wait 30s, pour up to 300g, gentle swirl.

I've attached some before / after photos...help