Interesting! 14g of Karatina ground in Porlex set 9 clicks from lock-up.
t=0:00 Grinds into inverted aeropress with 30ml of 88 degC water and left to bloom
t=0:50 Added another 210ml of water
t=3:45 Onto mug #1 and plunge halfway
t=4:00 Invert again onto desk
t=6:45 Onto mug #2 and plunge so that air just meets top of grounds
t=7:00 Start tasting (trying to compare at similar temps)
Mug #1 is orangey, sweet and tasty but mug #2 is much brighter and juicy. It's almost like the orangeyness of mug #1 is from zest; more oily flavours than the water-based juice from the segments in mug #2.
The puck was almost completely stratified; the top ~15% (away from the paper) was almost all fines and the rest was coarse sand texture.
I read somewhere that compounds in coffee extract in order: fruit acids, Maillard compounds, sweetness, generic bitterness/roasty flavours. How did mug #2 end up with higher acid/sweetness and acid/bitterness?
I can only think that the coarse grinds need the time between 4-7 mins to give up their fruit acids properly, and the flavour of mug #1 is dominated by the fines that have overextracted and do not let their fruit acids shine.