/ck/ - Food & Cooking

Today's cuppa: light roast organic Ethiopian. I fucked it up and it's too weak and watery tasting. Does anyone have any tips on dialing in grind size or temperature? Those seem to make the biggest difference in terms of flavor, but I can't get them consistent. Grinding finer always seems to make it bitter immediately.
Also what techniques do you guys use for pourover? I like the Hoffmeme recipes, but those are for either 500 grams or 250 grams. I can do very well with those amounts, but today I made 400 grams, and I don't know how to adjust.