Unpopular opinion: The 195 degree brew temp rule is a trap for new people

I keep seeing folks at the shop and online swear you need water at exactly 195 degrees for pour over. I ran a test with my Bonavita kettle last month, brewing the same Ethiopian beans at 185, 195, and 205. The 205 brew was way more balanced and sweet, not bitter at all. The 195 rule is for old, dark roast supermarket beans, not the lighter roasts most of us buy now. Using cooler water just makes your fancy coffee taste sour and weak. Anyone else done a side by side test and found the same thing?

2 comments

2 Comments

park.joseph14d agoProlific Poster

Totally agree and I'd take it even further. I mean, idk, maybe it's just me but I treat that old rule like a starting point for bad coffee. You gotta just taste and adjust for your own beans and grinder, not follow some chart from 2005.

caseyg6514d ago

Chill out man, it's just coffee.