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Realized my water temp was ruining my pour overs for years

I used to just boil my kettle and pour straight away, thinking hotter water meant better extraction. Last month at a shop in Portland, the barista asked if I ever let my water rest after boiling. I tried it at home the next morning, waiting about 45 seconds before pouring, and the difference was night and day. My coffee went from bitter and harsh to smooth and sweet almost immediately. Has anyone else had a similar moment where a tiny temp change fixed everything?

2 comments

2 Comments

angela7289d ago

45 seconds is pretty much exactly what I do now too. I got a gooseneck kettle with a temp gauge and realized I was brewing at like 210-212 the whole time, no wonder it tasted like ash half the time.

jana5099d ago

Hot water extracts more flavor, you're just overthinking it.