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Have been using my usual beans (from 3fe - essentially Hasbean in Ireland) a Pacamara and Yirgacheffe both coffees I know I love. I'm using filtered water where possible but have been lazy on occasion and used tap water.
Method wise I've been mainly drinking espresso, I've been neglecting filter for awhile! But was using Chemex for filter.
I'm thinking grind size is the culprit.
birofunk
hangedup
What coffee are you using, what water, and what method are you comparing it to that you prefer?
I’d definitely use 230g+ water and not bother with the diluting part. Once you’ve got it dialled you can control strength with dose and time.