I just recently stuck into paper filter brewing and was frustated about the brewing process of a different kind of coffee processing method( wine, natural, honey, etc). Can someone please share their experience about the different method of brewing that you think is optimal for each beans processing methode ( grain size, temperature, brewing steps).
In general, you need to adjust your brewing process for each coffee individually and sometimes might even tweak and change it slightly as your coffee ages. Even if some coffees might be from the same region with the same process and similar roast, their optimal brewing process can vary wildly.
For filter (I assume you're using a V60 or something similar), I'd recommend the following parameters as a starting point:
- 97°C Water (Or boiling if your kettle doesn't have precise temperature control - the key thing is that you use the same temperature from brew to brew)
- Grind size such that you get a total brew time of 2min 30s
- 60g of coffee per 1000g (e.g. 15g to 250g) of water
After you've brewed the coffee, there is no way around using your taste to adjust the parameters. For starters, try to keep everything the same except your grind size.
If your coffee is underextracted and tastes acidic, try grinding finer so you increase extraction and extraction time. If your coffee is overextracted and tastes bitter, try grinding coarser so that you decrease the extraction and extraction time.
This compass by Barista Hustle might help you find what you need to adjust to get the kind of taste you want.
There is also an updated and interactive version of that compass available.