I thought the whole 'water temp for pour over' thing was just coffee snob talk

I mean, I used to just boil my kettle and go for it. Then last month, my friend in Seattle loaned me his fancy variable temp kettle and made me try a light roast at 205 degrees versus just off the boil. The difference was crazy, the coffee tasted way sweeter and less bitter. I had to admit he was right. Anyone else have a simple change that made a big difference in their cup?

3 comments

3 Comments

sullivan.spencer12d ago

Right? I used to think it was all nonsense too until I tried it. My first "proper" cup tasted so good I felt personally called out by my old kettle.

elliot_thomas8211d ago

Exactly what @sullivan.spencer said. It's like the kettle was holding back the whole flavor. I had the same shock moving from a blade grinder to a cheap burr grinder. The coffee went from bitter dust to actually tasting like the fruit notes on the bag. That one change made more difference than any fancy machine I bought later.

skylerrobinson12d ago

See it with coffee, saw it with bread making too. The small details you ignore are usually the ones that matter most.