OK, so if you are plunging after 30s, you are getting a very low extraction.
Sorry, salt comes in many sizes and I have no idea about the standard deviations in salt particles vs coffee grinds. If 1Zpresso have a recommendation for coarser drip/Chemex/French press, this is where I’d be aiming to start with.
I would suggest using less water/more coffee. If you grind too coarse, the coffee will just be too weak/bland. So grind coarser until this happens, then go gradually finer until things get intense enough in flavour, without lurching into bitterness, or sourness.
To get decent strength at very short steeps I would advise using 1:6.5 (moka pot kind of strength) to 1:11 (weaker end of brewed coffee) kind of ratios. Maybe try 1:9, steep for 1:15 sink crust & plunge at 1:30 to start with?
You just told us that you plunge straight away, so you already know it has nothing to with being left too long. Brewed coffee, separated from the grounds, in a heated/insulated pot deteriorates in flavour, but the extraction doesn’t change from when it was brewed, so it’s not extraction related. Insulated French presses steeped for a couple of hours still taste great however.