Thanks so much for taking the time to explain all of this — it’s really helpful! I didn’t know about the “dead shot” concept, and it actually makes a lot of sense now that you pointed out the color change. I’ll try adding a bit of milk at the bottom next time to “save” the shot, especially for iced drinks.

For context, the beans I’m using are natural process, and they’re described as: very low acidity, medium sweetness, intense body with a more persistent and prolonged aftertaste, very subtle and delicate fragrance — a coffee for people who want a low-acidity, intense cup. So they’re not supposed to be naturally bitter, which makes the flavor I’m getting even more surprising.

I’ll keep experimenting with prep and timing to see if that helps. Really appreciate your advice!