Spent the weekend re-organizing my pour-over parameters.

• Water: 92°C, down to 88°C for dark roasts
• Ratio: 1:15, or 1:16 for a lighter cup
• Bloom: 30 seconds, twice the coffee weight in water

It always came out sour; turns out the grind was too fine and I was over-extracting. One click coarser and it's instantly smoother.

Coffee has too many variables — change one at a time.

Iced next week.