I would like to see what others are changing when you start a new bag of coffee. I will preface that I only do pourover.
I keep my ratio the same as well as my brew temp/# of pours. I really only adjust my grind size to aim for similar brew times and then from there adjust grind size based on taste/astringency.
Yeah, temp should be 205F for most pour over applications. Shouldn’t need to fool around with that. I don’t let time bother me at all on the chemex, can take a while sometimes. I just mainly focus on keeping a nice even bed while I’m pouring.