I've been working on my V60 pourover technique, and am doing what scott rao recommends in his book Everything but Espresso (ie: 4-5 short pours slowly over the entire brewing time).
The problem I have is that the water filters through too quickly....I usually get a steeping time of 2 minutes, when I'm aiming for over 3 minutes. This results in a thin, weak coffee with little flavor or body.
I've tried to compensate by grinding finer (on my vario), but it doesn't make a difference at all. Additionally, my coffee has started to develop an astringent, unpleasant taste. I assume this is from the fine grind. I've been using a 1:15-17 brew ratio, and typically make a 250ml cup in my 2cup v60 cone (which I have heard is fine to use).
Can someone tell me how to slow down the process (especially since I need to coarsen up the grind to match the extraction)?