Haven't brewed a good V60

Hello everyone.

Why do the coffee gods hate me?

I've done everything, yet I haven't even produced one delicious cup of V60.

I'll explain.

Here is what I have: - 3 different bags of coffee (Costa Rica Mirazu (raisin honey), Ethiopia Guji/Hambella (natural), and Colombia Narino (washed)), all between 3-4 weeks past their roast date. - KINGrinder K6 - Gooseneck kettle with a thermometer - 0.1g MHW-3BOMBER coffee scale. - 10-step water filtration + RO + remineralization system under my sink (giving me a TDS of around 20), which I use to make my own water (using Alex Levitt's recipes in A Waste of Coffee website and Coffee Ad Astra's favorite recipes) because on its own, it gave me battery acid cups

Here's what I've done: - Every recipe (from 1-pour to 5-pours) including Hoffman's, Hedrick's, Rao's, Perger's, Vibrant Coffee Roaster's, and a hell lot more - Every ratio (from 1:15 to 1:20) - Every temp (from around 90°C to boiling) - Every water recipe - Every agitation (from none, to swirling, stirring, excavating, laminar flows, turbulent flows) - Various grind settings (50, 60, 80, 100, and 120 clicks on the K6 (my K6's true 0 is around -5, but I count from the stated 0)) --> at 120, the astringency was lower, but water ran through the bloom so fast that it didn't even let me stir it. The bloom was too tall, and dry. - I get drawdowns from 2:15 to 3:30

Here are my results: - Tasteless cups - Astringent cups - Sour cups - A mix of all three

I know the potential of my beans (had them in the roastery). I know what good coffee tastes like. I know what I want from them.

But for the life of me, no matter what I do, I have not made one single good cup of V60.

Would any of you professionals help me achieve a sweet, delicious, juicy cup of coffee? I'd appreciate it WAY MORE than you can even imagine.