u/MorkfromPork

Hi! I've got a couple of Ethiopian coffees that I've been making as espresso, long blacks, and pourover. I seem to be able to get more of the floral notes out of the coffees when I make an espresso based drink.

My pourover tastes flat. Pleasant, but unexciting.

This seems to be the other way around to what the internet would suggest.

Any pointers? Ultimately I'm looking to bring out all those clear fruit notes.