Just realized most of my friends are using boiling water for their pour-overs

I was at a friend's house yesterday and watched him make coffee. He heated his kettle until it was whistling and poured it right over his grounds. I asked him about the temp and he just shrugged. I've been using a thermometer for about a year now, aiming for 205 degrees Fahrenheit, and the difference is huge. Boiling water, which is 212 degrees, can really scorch the coffee and pull out a lot of bitter flavors. It makes the whole cup taste sharp and burnt, especially with lighter roasts. I started doing this after reading a guide from a roaster in Portland, and it made my morning cup so much smoother. How do you all handle water temperature without making it too complicated?

2 comments

2 Comments

blair_gibson781mo ago

Boiling water is a rookie move. My kettle has a temp setting, total game changer.

alicecooper1mo ago

My old barista in Seattle swore by just-off-boil water for most pour-overs. I've found a full rolling boil works great for my medium and dark roasts, gives them a richer body. It really depends on your gear and the specific beans you're using.