Help me understand why this happened so I can brew better.

Bean: Kamwangi Kenyan Washed from SEY roasted on 8/11/26
Brew: V60, abaca filter, Third wave water light profile. 93 degrees. Did the Coffee Chronicler method of 25% bloom, 25% high pour for agitation, then remaining pour very slow and close to not agitate.
First grind size was 5.5 on ZP6, 20g coffee to 320g water.

So after doing this, it seemed sort of fruity, but also seemed like it could get more. Like the flavors of cranberry and raspberry weren’t there. It was sort of a blurry mix of something sweet, but also bitter

So I ground to 5.0. Process was same. This had no taste. I thought that was odd.

So I ground to 6.0 thinking it needed to go the other way. This was also tasteless.

Why did going finer and then course using the same process make the brew not have any flavor?

I went back to 5.5 today and actually did 19g of beans to 320g of water and this seemed to offer a little more flavors. I may try 18 g tomorrow.

But I want to understand what happened as far as the lack of flavors when going finer and courser? And why is less coffee giving more districting flavors?

And if anyone has other tips to try to really get everything out of these, please let me know.