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I finally stopped ignoring my local roaster's advice on water temp
For like three years I was brewing my morning batch at 212 off the boil because I figured hotter meant more extraction right? This old guy named Jerry at a shop in Portland kept telling me I was scorching the beans. I laughed it off. Then last month I actually tried his suggestion of letting the water sit for 45 seconds after boiling and using a thermometer to hit 200 exactly. My Ethiopian Yirgacheffe went from tasting like burnt toast to having actual blueberry notes. I felt like an idiot for wasting so many bags of good coffee. Has anyone else had a stubborn coffee habit that took years to unlearn?
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kai4636d ago
Oh man, how long did it take you to finally listen? Honestly I had the exact same thing happen with my grinder. For like two years I was using this cheap blade grinder thinking it was fine because hey it makes powder right? Then I got a burr grinder and my coffee went from bitter mud to actually tasting like fruit and chocolate. Ngl I felt so dumb when I realized how much better it could be. Jerry was right all along, I guess the pros actually know what they're talking about.
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