For our Kenya AA roasted to 201°C with a 12% DTR, I’m getting the sweetest, most syrupy cups when baristas nudge water to 94–95°C, give 8–10s preinfusion, and let it run 1:2 in about 33s — acids knit together and milk stays clean instead of chalky. If you’re pulling similarly light profiles, what tweaks are you using on bar to keep clarity without souring when it’s busy — slightly coarser grind, longer preinfusion, or something I’m missing?