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A barista in Portland told me the water temp for pour-over is more about the beans than the method
He said 'start at 205 for light roasts, drop to 195 for dark' while making my cup, and it actually fixed my sour brews. Anyone else adjust temp based on roast, not just the brewer guide?
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diana_flores2520d ago
Totally makes sense, lighter roasts are denser and need that extra heat to pull out the flavors. I was using the same temp for everything and my dark roasts kept tasting bitter and flat. Dropped it down to like 195 and it was a night and day difference, way smoother. That barista gave you solid advice.
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sage5220d ago
Actually 195 is still pretty high for a dark roast. I usually go down to 190, sometimes 188, to really avoid that burnt taste.
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