When brewing "funky" [[Coffee|coffee]] [[Coffee Beans|beans]] (that is, [[Natural Process|naturally processed]] or with heavier fermentations, uncommon processes like [[Lactic Process|lactic process]], [[Anaerobic Natural Process|anaerobic process]], etc), I found two tips that help me approach these beans better when brewing [[Filter Coffee|filter]]: - **Grind coarser than usual**, for two different reasons: 1) the funky flavors can be overpowering and detrimental if too strong (and some of these coffees tend to be really bitter), and 2) it is easier to spot the flavors offered from a lighter brew. I usually brew these coffee the first time 1-2 clicks coarser than I would brew a [[Washed Process|washed]] one. - **Lower the temperature**, following the same rationale. It is a much more subtle change, but adding 2ºC less to the coarser grind helps make the brew surely conservative to approach the taste. This is, however, something to do for the first brews: after that, **tune the brew accordingly** to your taste. I just found that it's easier for me to spot what I like in a coffee from this starting point than from overpowering bitterness or very strong funky flavors.