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Heard a barista in Portland say something about water temp that stuck with me
She told a customer their pour over tasted bitter because the water was too hot, maybe 210 degrees. Said to try 195 for a lighter roast, 205 for a dark one. I tried it at home with my own setup and it made a real difference. Anyone else mess with their kettle temp for different beans?
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grantnelson8d ago
That barista was onto something. I used to scorch my light roasts and wondered why they tasted so sharp. Dialing the kettle back to 195 turned a sour, bitter cup into something sweet and fruity. It's a small change that fixes a big problem. My dark roasts finally taste like chocolate instead of ash now too.
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hannah_craig8d ago
Honestly that temp tip is a game changer, especially with how cheap light roasts can get. I used to burn them all the time and couldn't figure out why my coffee tasted like battery acid. Dropping the temp made it taste like the actual fruit notes they print on the bag. It's wild how such a simple fix gets overlooked.
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