Walk a sour brew to one clean fix
Sequence a sour pour-over diagnosis so the first adjustment targets the true constraint.
The sour cup Your cone brew tastes sharp and hollow. The numbers are 18 g coffee, 288 g water, 93 C, 2:10 drawdown, and 1.10 percent TDS. You need one clean adjustment before the next tasting pour. Sour-brew diagnosis Temperature -> Flow -> Strength A sour cup can come from cool water, too little contact, uneven flow, or dilution. The order keeps you from fixing the wrong layer. Reflex Sour means grind finer One adjustment targets the mechanism. Taste starts the diagnosis; brew data chooses the lever. 01 Water 02 Flow 03 TDS Decision 1 The kettle log shows 93…
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