Brewing
Grind size changes more than you think
Most flavor problems at home are not solved with a different coffee, but with a different grind.
When a cup tastes bitter, the impulse is to shorten the brew time. When it tastes sharp and empty, the impulse is to increase the dose. In both cases, the answer usually comes earlier: the grind.
Particle size determines how much coffee surface touches the water. Finer means more surface and more extraction in the same time; coarser means the opposite.
Change one thing at a time. Adjust the grind, repeat the exact recipe, and record the result. Two iterations are usually enough to find the right point.
Uniformity matters as much as size. A grinder that produces too many fines extracts two coffees at once: one over-extracted and one under-extracted, in the same cup.
