Shoutout to the person who taught me I was overextracting my pour-over for 6 months

I hit 200 grams of coffee beans ground through my hand grinder last week (I keep a tally, nerdy I know) and realized I'd been using water that was way too hot the whole time. My brews went from bitter to actually sweet and fruity overnight after I dropped from 205 to 198 degrees. Has anyone else had a simple temp change fix their whole coffee routine?

2 comments

2 Comments

jade22617d ago

205 degrees? Yeah that'll scorch the beans (ask me how I know). 198 is the sweet spot for sure.

fionaa3517d ago

Oh man @jade226 did you ruin a good batch too or just get lucky on the first try?