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Saw a thing about water temp for pour overs that blew my mind
I always just boiled water and poured it straight over my beans. Read an article from a shop in Austin called Fleet Coffee that said 195-205 is the sweet spot. Used a thermometer this morning at 198 and the taste was way less bitter. Anybody else find that small changes hit different?
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reeseperez7d ago
Keep experimenting with that temp range, that's where the good stuff lives. Try dropping down to 195 for darker roasts and bumping up to 204-205 for light roasts. The difference is wild - light roasts at 205 bring out more sweetness and fruit notes, while dark roasts at 195 chill out the bitterness and let the chocolatey flavors come through. Same thing works for brew time too, draining a little faster or slower can totally shift what you taste. Once you start dialing in both temp and time, you'll wonder why you ever just boiled water and called it done.
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carter.laura7d ago
The whole temp thing sent me down a rabbit hole because I got a fancy variable temp kettle for Christmas. Now I'm that person with a stopwatch and a scale on my counter, my wife thinks I've lost it. But last week I forgot to preheat my mug and the water dropped like 10 degrees before it even hit the grounds, total disaster. Makes you wonder how many cups we've ruined over the years without even knowing what we were doing wrong. Ever try measuring your actual slurry temp instead of just the kettle?
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