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TIL my water temp was off by 20 degrees for years
A barista at a shop in Portland told me my 212 degree water was scorching medium roasts. I fought it for a month before I tried 195 like she said. First pour over after that change tasted way less bitter. Anyone else find out their water temp was way higher than it should be?
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faitha4015d ago
Wait, 212? Like boiling? That's what I was doing too (I figured hotter=faster extraction, you know). I'm genuinely shook that 20 degrees colder fixed your bitterness because I've been blaming my grinder for months. My morning coffee had this weird burnt taste that I thought was just normal for home brewing. Maybe that's why my V60 always tasted harsh compared to the shop's version.
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