PSA: That 200 degree water rule for pour-over isn't that important

I read this article from a coffee science blog last week that tested extraction temps with a refractometer across 50 different beans. Turns out water at 195 vs 205 only changed extraction yield by like 0.8% on average. I've been stressing over exact temp for years and now I just boil and wait 30 seconds. Anyone else find other sacred coffee rules that don't hold up to actual testing?

2 comments

2 Comments

dianal941d ago

Oh man, that's actually really interesting. I remember watching a video where a pro barista said the grind size matters way more than the exact water temp, and now I just kinda eyeball it after the boil.

brian_rivera591d ago

Lol yeah that's basically what I do too. I swear some of these coffee nerds act like they're running a science lab instead of making a morning cup. I once watched a guy time his pour over with a stopwatch and weigh every single bean. Like bro it's 6am just drink it. But hey whatever makes them happy right? As long as it tastes good I'm not gonna stress over 2 degrees of water temp.