I might have crossed my wires, it was probably just a forum post I misread. I happened to have new ceramic burrs so I went ahead and installed them.
I got closer to a perfect pull this morning after adjusting the right lever! Unfortunately I'm out of that coffee now so the process restarts with the next bag.
We water by soaking the plants in the tub, then letting them sit on towels before going back on the shelf. A bit tedious but only has to be done every 1-2 months.
You think teams or zoom are annoying? This is much worse. The worst part is with some default meeting settings, a loud chime would play every time someone joined. People kept this on for meetings of 300+ people, then they started talking over the beeps once "the popcorn slowed down."
Extraction is heavily controlled by amount of water, temperature, grind size, and time.
To get an under extracted brew, you would use more water with a shorter brew time with a course grind at a lower temperature. This should give you something that's sour, weak, watery, with a thin mouthfeel.
Overextraction would be the opposite. Boiling water in a preheated brewing device, fine grind, less water, steeped for a longer time. This should taste dark, bitter, burnt, strong, with a soupy grimy mouthfeel.
You can make one cup of each at the extremes to taste the difference, and then use that information to tweak your regular brew one variable at a time. Look up the coffee compass to help understand what you're tasting and which direction to move.
Radar from MASH