I recently bought some Full-City roasted Burundi Gaharo
The flavor profile is:
Strong caramel, tropic fruit juicy flavor, moderate body, great balance of sweetness and acidity and bitterness.
Here are the brewing tips it came with:
Using a siphon pot is recommended to accent the caramel feature of this bean.
Medium Ground 1:15 beans/water ratio.
High temperature water recommended, just slightly lower than boil.
I am instead using an Aeropress. How can I modify my brewing process to minimize the acidity while accentuating the caramel taste? I brewed once already with fine grounds, inverted and 3m total brew. The result was a big slap of the citrus flavor.