Pour Over Despair: Why My Coffee Lacks Brightness & How You Can Help!

Fellow coffee lovers, I'm in a pour-over predicament!  Despite using high-quality beans promising bright, citrusy notes (think lime, green apple, and juicy citrus from Costa Rica, Peru, and Ethiopia), my brews consistently deliver a muted, chocolatey roundness—the opposite of the vibrant acidity I crave.  I'm experiencing the frustrating reality of countless failed attempts at achieving that perfect, tangy cup. 

My setup includes a ZP6 and K-Ultra grinder, Cafec Abaca filter, Fellow Stagg EGK, demineralized water (with Lotus Drops, experimenting with both 'light & bright' and 'simple & sweet' recipes), and a Hario Switch used as a V60. I've meticulously adjusted grind size (extremely fine to coarse), water temperature (80-100°C), bloom time, agitation, and even tried drinking it hot and cold.  I'm experienced in pour over, yet nothing seems to work! The only bean that delivers the desired acidity is Kenya SL28. 

This isn't just about technique; it's about rescuing my coffee experience from this flavor-less abyss!  The recent surge in popularity of specific coffee origins (like the much-discussed Ethiopian Yirgacheffe) and brewing methods makes this even more frustrating.  Is it the beans? My equipment? Or am I missing something fundamental?  Help me reclaim those bright, acidic notes!  Share your tips and tricks – let's solve this together! #pourover #coffee #coffeesolutions #brightcoffee #acidity #coffeehelp #baristaproblems #coffeelover #specialtycoffee #ethiopiancoffee #peruviancoffee #costaricacoffee