Three things make the biggest difference: fresh beans, the right grind and the right ratio. Buy beans roasted in the last month and grind them just before brewing.
For a pour-over, use 15 grams of coffee to 250 ml of water just off the boil, with a grind like coarse sand. Pour slowly in circles and aim for a total time of about three minutes.
The Ethiopian beans with this method are amazing.
J'ai essayé, beaucoup mieux !
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