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Shoutout to the barista at the diner in Tulsa who told me to stop boiling my water
Stopped at a little diner off Route 66 last month and got talking to the guy behind the counter about my coffee tasting burnt at home. He asked how hot my water was and when I said boiling he just laughed and said that was my whole problem, water that hot scorches the grounds. Went home, waited about 30 seconds after the kettle clicked, and the next pot was smoother than anything I'd made in months. Now I'm second guessing my grind too since he said mine sounded too fine, but I'm not sure where to land. What temp do you all actually pour at?
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