Finally dialed in my pour over after a friend said my water was too hot

He pointed out I was basically burning my grounds, so I got a thermometer and started brewing at 205 degrees instead of a full boil. Has anyone else had a simple tip that fixed a major flaw in their routine?

4 comments

4 Comments

olivia_moore25d ago

Wait, you were using boiling water this whole time? That's wild! I can't even imagine how bitter that must have tasted. Getting a thermometer is such a smart fix, it's crazy how one small change makes everything better.

angela_harris24d ago

My brother told me the same thing last year, he said I was basically making coffee soup. There's a whole science to water temperature based on the roast level. Lighter roasts can handle hotter water, but darker roasts get that burnt taste so easily. It took me a while to get used to waiting for the kettle to cool down a bit.

rose_reed24d ago

Oh man, the water temp thing is huge. But honestly, the grind size matters just as much (maybe more). Too fine with hot water is basically instant bitterness.

sean_cooper581d ago

Man, isn't it crazy how one tiny detail can ruin a whole cup? I totally get what you and @angela_harris are saying about the burnt taste with dark roasts. I used to just pour straight from the boil and wondered why my coffee tasted like ash. So you wait for the kettle to cool, but how long do you usually wait? I still mess that part up sometimes.