I might extend a bit longer into the second crack then. I like the french roast whereby the beans get alittle oily.
I think you need good water that is heated to 195 degrees or so and a good means to drip it through a filter.
I love the combo of the Wilfa and the Chemix large carafe. They make a cotton filter cloth that filters beautifully and is usable. No more paper filters.
I also bought a 16 ounce Zojirushi thermos that keeps the coffee hot forever. I’m done by 8 am on weekdays.
I do use good water, heated to just barely boiling. I do use the paper filter in the Melitta. Good enough for me.
I have taken to drinking 'dessert coffee' with my home-crafted ice cream. It's the pre-staled Cafe' Bustello with molido Espresso, so I only use one heaping tablespoon of that. I only do that a couple of time a week.
For my coffee I generally use 2 heaping tablespoons for the stuff I roast and grind.
I may get another grinder, since the one I use also gets used for spices. If I don't do a good job cleaning it, I find out what coffee and finely ground Comino (Cumin) taste like.
Do not want. ;)
/Johnny