Watch out for that 'just off the boil' advice for pour-overs

I keep seeing people wreck their light roasts by using water that's way too hot, like 210 degrees. It pulls out all the bitter stuff and kills the fruit notes. Anyone else measure their water temp and find a sweet spot?

2 comments

2 Comments

barnes.brian10d ago

Totally agree, that advice can ruin a good bean. My gooseneck kettle has a built-in thermometer and for most light roasts I start at 205 degrees. Found that lets the fruity notes come through without the harsh bitterness.

sagea8810d ago

205 degrees for light roast? That's way too hot.