Warm milk instead of water, 20 years of bad pour overs

I made pour over coffee for two decades using water straight off the boil, thinking hotter was better. Last month my neighbor watched me brew and asked why I was scalding the grounds. She handed me a kitchen thermometer and told me to aim for 195 degrees, so I tried it with their tap water warmed just below boiling. The difference in taste was night and day, no more bitter bite, and I could actually pick out the chocolate notes in my usual bag. Has anyone else had a simple temperature tweak change their daily cup that much?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.