I just got a new batch of beans and am having trouble brewing a cup with a decent finish. The flavor on my cups just seems to disappear in a matter of seconds after actually drinking.
I searched online and that seems to be an indication of under extraction. With that in mind, I ground a bit finer which, despite massively increasing drawdown time, didn't fix the issue.
I'm using James Hoffman's recipe of 15g/250g, 45 sec bloom
Some notes on the beans, which I suspect might help:
Brazilian origin (yellow/red catuai)
Natural process
Floral/citrus notes, which I kinda get, but not much
Roasted Jan 20th
Should I just push the grind finer still? Are the beans just more conducive to a quicker finish and I just discovered that they're not my favorite? Something else?
It should be noted that with my previous brews this didn't seem to be an issue. So I doubt that my grinder, albeit cheap (crushgrind colombia) is the culprit.
What I did try already, with varying degrees of success:
Making sure the water is as hot as possible by reapplying heat when waiting for the bloom and pouring straight from the boiler
Increasing the ratio by about 10% (my scale only has 1g sensitivity)
This added some finish to the coffee, but not near what I get with different beans.
The more I experiment, the more I'm convinced I'm just not a fan of this particular bean profile flavor because I'm starting to get some bitterness which would indicate that I'm actually overextracting now.