I don't understand, how come you increase the grind size to get less acidity? Isn't overpowering acidity the sign of under-extraction, therefore you should a) grind finer, or b) increase temperature, or c) increase agitation, or d) do multiple pours to prolong the brew? How does this work?
I need to try this recipe. It looks super simple. It's the TALES COFFEE bloom recipe, right? The second cup ground at level 7 definitely looks more transparent and red by eye. It's beautiful. I love how different coffee processing methods end up with coffee of different colors. I always do the Kasuya 4:6 method because it was the first recipe that gave me consistent results. (And when I say consistent, I don't mean consistently good, because it won't always be good, based on grind size). I like to start out at grind level 4 on the ZP6, the lowest setting recommended by 1ZPresso. It usually puts coffee right at the brick wall of astringency. It's a bit harsh, but all the flavor notes of the coffee are present. I like to add a little room temperature bypass water to "stretch out" the flavors a bit and bring down the harshness. It just gives me a better idea of what to shoot for next time I brew. When I grind more coarsely, I'll be able to tell if something is missing.
It was pretty instructive, could you share by your observation the microns per step for your mahlkonig it would help to get a good starting point for our own home grinders, like comandante or ODE gen 2… etc and thanks for the great content
