48 hours drying is key, most people rush it lol

My buddy Dave got his eaten at a 7-Eleven in Tulsa twice.

47 batches is a crazy amount of patience, but here's the thing nobody talks about: your grinder wasn't just making bad grounds, it was making your notebook useless. Think about it. You logged all those temps and times and pours, but every batch had a different mix of dust and boulders, so none of your notes actually matched each other. It's like trying to find a pattern in dice rolls where the dice change shape every throw. Once I got a burr grinder, my old brew log went from random noise to something I could actually read, cause the only thing changing between batches was me. So yeah, fix the grind first, but also go back and redo a couple of those 31 bad batches, you might be surprised how much of your old data starts making sense.