I would like to see what others are changing when you start a new bag of coffee. I will preface that I only do pourover.
I keep my ratio the same as well as my brew temp/# of pours. I really only adjust my grind size to aim for similar brew times and then from there adjust grind size based on taste/astringency.
I like Lance Hedrick’s pourover recipe for requiring less dialing in *between *brews due to the fact that you’re adjusting the agitation on the fly *during *the brew.
I will also tweak any or all other variables, depending on what seems like it will help or if I’m just feeling like messing around. Dialing by ratio is very underrated, I think, because it’s a good way of targeting bitter/sour balance. Bypass brewing is also cool and something that I’m trying to make use of more often.
If coffee has bitterness that resists other adjustments, then dropping the temperature by 5+ degrees can really help.
