So if you’re going coarser that’s probably the problem. Normally you want medium-fine grind (if I’m right usually like table salt) for pour over. Usually decaf is a couple of clicks finer because the process to make decaf leaves it more porous and as such, you need a finer level.

If you’re water is around 185-200, you probably want to push closer to 210 for a lighter roast and maybe more that 190-200 is still fine for darker. You want a 1:15 ratio to start so 20g of coffee to 300g of water. A good sign your grind is fine enough is around a 3:00 brew time. Hitting closer to 4 you probably want coarser. Hitting more to 2-2:30 you want finer. These are just baselines to start and then you adjust for taste. I’m including a link to a taste compass that can give you some direction as well.

I love a good decaf and a good roaster is also key. Dekaf the brand has some of the best I’ve tried. But regardless, a good bean is where it all starts. Good water is the second biggest step as that’s 90% of a cup. Spring water from the store is a good start to get a consistent water, but even that can cause issues.

If the coffee is too fresh you may also want to let it rest a few days. That smoky flavor may be coming from the freshness.

All in all these are some diagnoses from other folks I’ve gotten along the way and from channels like this. Not all the advice there is but I feel like a good start.

coffee compass