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TIL my morning brew was bitter because my water temp was way off
I overheard a barista at a shop in Portland last week telling a customer that most people brew coffee too hot. I always just used boiling tap water straight off the stove, figuring hotter meant stronger flavor. Turns out boiling water around 212F can scorch the grounds and pull out all the bitter compounds. I grabbed a cheap $10 kitchen thermometer and checked my water temp. It was sitting at 208F after I let it sit for 30 seconds, which is still too high for most beans. Dropped it to 195F and the difference was huge. My morning cup went from tasting like ash to actually having notes of chocolate and fruit. Anyone else check their water temp or just go by feel like I used to?
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susan_ward9d ago
A food science blog I read said the sweet spot for extraction is around 200F, which changed my whole routine.
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