Update: my starting point for water for coffee with these notes (i.e., should be a light roast, so start at 100C with the pour happening at 95C) is probably wrong. I tried 88C (i.e., clearly this is a medium-dark roast, so 85C at pour is probably better)... rockerest/1583521956900397057
…in reply to @rockerest
... and the coffee is marginally (10%?) less burn/ash tasting, but the described fruit/honey notes did not suddenly burst forth, which is very disappointing. Anyway, the problem is still a very bad over-roast.