Hit 200 degrees exactly on my pour over for the first time today

I've been messing with my kettle temp for weeks, trying to get a consistent brew. Finally grabbed a decent thermometer and nailed it at 200 degrees on the dot. My usual was around 195 or 205 depending on how fast I poured. This cup tasted way smoother, no bitterness at all. Anybody else notice a big jump in quality just by getting the temp right?

2 comments

2 Comments

grantp282d ago

190 degrees was my go-to for months because I thought hotter meant better extraction, but I was just burning everything. Your post made me actually check with a real thermometer and yeah, dropping to 200 evened out all that harsh bite I blamed on my beans. The difference is so obvious now I can't believe I fought it for so long.

jake_wilson122d ago

Congrats, you finally joined the "don't burn your coffee" club. Next step is realizing 200 is just a suggestion and your beans might like 198 better, but hey, whatever makes you feel like a scientist. The bitterness thing is real though, I had the same moment where I went from drinking burnt dirt to something that actually tasted like fruit notes.