If you don't like bitter, but also don't like strong, the key is to brew strong, then dilute. This affects the bitterness/ result more than blooming (pre-wettin

If you don't like bitter, but also don't like strong, the key is to brew strong, then dilute. This affects the bitterness/ result more than blooming (pre-wetting). Then different roasts can be brewed independent of bitterness and strength. The last flavors to leech are the most bitter. But most people don't know any of this type of knowledge, they just know how they do it, and want to tell you why it's the "right way." That's why talking to coffee and tea drinkers is often insufferable. On the otherhand, talking to people with actual knowledge to share can be enjoyable. There's just not an easy way to screen for it.