Loading…
15
A guy at a Chicago cupping class said water temp matters more than the bean, and I think he's wrong
I sat in on a cupping class at a roaster on Damen Ave last month and the guy running it claimed that water temp swings of just 4 degrees change extraction more than the difference between a $12 bag and a $30 bag. He said most home brewers obsess over beans and ignore their kettle, and that 90 percent of the bad cups he tastes come from water that's too hot. I get that temp matters but telling people the bean is basically an afterthought feels like a stretch. Am I crazy for thinking origin and roast still do most of the heavy lifting here?
0 comments
Log in to join the discussion
Log In0 Comments
No comments yet
Be the first to share your thoughts on this discussion.