Finally figured out the right water temp for pour over

I kept getting bitter coffee from my V60 no matter what I did. Tried different grind sizes and ratios but nothing fixed it. Last weekend I actually used a thermometer instead of guessing and found my kettle was way over 205. Dialed it back to 200 exactly and the difference was night and day. Anyone else just wing the temp and hope for the best?

3 comments

3 Comments

kai_ramirez387d ago

Been doing pour over for ten years and never once used a thermometer.

johnson.eva7d ago

Ten years without a thermometer? That is genuinely shocking to me. I used to think my tap water was fine until I checked one day and it was coming out at nearly boiling, which ruined a whole bag of nice beans from a local roaster. Grinding coarser only helped so much once I realized the water itself was the problem, not the grind. You must have some kind of built in temperature sense to get good results by feel for that long.

zarag177d ago

Wing it and hope for the best? Pretty much. I think you're overthinking this whole temperature thing. Hotter water just extracts more flavor, right? Bitter just means you need a coarser grind or a faster pour.

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