adam_thompson53•22d agoProlific Poster

My local shop in Portland keeps brewing their light roasts way too hot

I've seen three places this week use water right off the boil for their pour-overs, which just burns the delicate notes out of a good Ethiopian Yirgacheffe. The head barista at Coava Coffee told me they aim for 200 degrees Fahrenheit to let the fruity flavors come through. How do you guys handle it when you see a cafe making this kind of mistake?

3 comments

3 Comments

paigem4521d ago

Ugh, that's the worst. I just politely ask if they can use slightly cooler water, like maybe 200 degrees. Most of the time they're cool about it and just didn't know.

tylermartin21d ago

Yeah, asking for cooler water around 200 degrees is smart. I read that too hot of water can actually burn the coffee grounds and make it taste bitter. Some coffee shops have their brewers set way too high by default. A good barista should know to keep it between 195 and 205 for the best flavor.

thea_mitchell2021d ago

Honestly I used to think hotter was better but that "burn the grounds" thing changed my mind.