What's your coffee making technique?
espresso machine: 20g double shot with steamed milk. Smooth and creamy please, no bubbles - keep the steam wand just below the surface, too deep and you're just warming it, too high and it will "roar" loudly and bubble up quickly. Pour over: 25g grounds with a small hole dug out of the center, add 75g water, wait 30 seconds, add 250g water. Swirl it around toward the end of the brew so you're left with a nice even bed of dry grinds.