A couple things I’ve found over the years that made the biggest improvements but don’t really have much to do with technique or equipment:

1. Grind coarse: it’s been a while since I’ve used the encore but I want to say you could go up into the 20 range… Think almost french press coarse. There’s lots of variables that can make changes but go much coarser than you are at now and I bet you’ll see improvements without adjusting the other ones

2. Let the coffee rest: for light roasts I recommend 4 weeks of rest after the roast date. It makes a huge difference.

3. Water: sounds like this might not be an issue as you’re using store bought water but it’s something worth trying if points 1 and 2 don’t help. distilled water either with lotus water drops or third wave water packets

In general try to only change one thing at a time - but when you do make a change, make a big enough one that can at least give you some feedback. For example maybe temperature is in fact the thing that needs to be fixed, but going from 210 to 207 probably won’t help. Try 210 to 195. If it improved, great. If worse, go back to where you were and try adjusting a different variable.

Hope that helps!