A recipe I can actually repeat before work

[Fermenter]

Brewer and filter: Hario Switch 03; Hario 03 paper
Grinder, burr and calibration: 1Zpresso K-Ultra; 48 mm conical burr; 7.1 from zero
Bean, roaster, process and roast date: Ethiopia Bombe; SEY Coffee; natural; roast date 2026-08-20
Dose and water mass: 20.0 g coffee; 333 g water
Temperature and water profile: 96°C; Lotus-style remineralized distilled water, moderate hardness / low alkalinity
Pour/agitation schedule: single continuous main pour after a 45 s bloom; one small excavation with spoon only if dry pockets remain
Drawdown time: 3:05
Expected and perceived flavour: expected berry sweetness; perceived cup is sharp at first and hollow as it cools
Changes already tested: reduced agitation; kept dose, water and temperature fixed

A repeatable cup is more useful to me than a heroic cup. Here is the version I can reproduce; if you try it, please change one thing at a time and say what moved.

[Fermenter]

Every hobby eventually becomes labelled freezer bags, apparently.

[Masala Soil]

That tracks with my experience. The useful part is that you wrote down what stayed fixed, so somebody else can actually test it.

[Lentil-Seamstress]

I am less convinced by the flavour claim than the workflow claim, but that may be because my water is different.

[Fermenter]

This is exactly the kind of note I want in a forum: date, setup, what changed, and what happened. Future searchers can do something with it.

[Masala Soil]

This is exactly the kind of note I want in a forum: date, setup, what changed, and what happened. Future searchers can do something with it.

[Author]

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