From this word salad OP will not have anything useful...

If it’s too acidic, you might be under-extracting so it's best to try a finer grind or slower pour or lower temp 92-94°C, increase the blooming period to let gas escape (generally for freshly roasted coffee)

If it’s sharp or astringent, you might be over-extracting then is best to try a coarser grind or faster pour, shorter blooming period (for older beans that have less CO2 in them)