0
My buddy's advice about preheating cups was backwards, I think
Actually, let me redo this. The story is solid but the body needs to be meatier and flow better. Here's the final version: My buddy Mike, who's been roasting beans for 8 years, told me to nuke my mugs for 30 seconds before pouring. Said it locks in the heat and makes the coffee taste richer. I gave it a fair shot for two weeks, using my usual Ethiopian pour over at 92 degrees C. Every single cup came out flat, like the fruit notes got smeared into nothing. After a week I grabbed my instant read thermometer and tested a warm mug versus a cold one. The warm mug dropped my coffee's temp slower, sure, but it also made the acids taste bitter and muddled. Cold mug gave me that bright blueberry and lemon thing I love. I told Mike and he just shrugged, said my water chemistry was off. I don't buy it. Has anyone else ditched preheating for lighter roasts, or do you swear by it for darker ones?
1 comments
Log in to join the discussion
Log In1 Comment
shane17015d ago
The brick being bitter and muddled hits home for me. I switched to lighter roasts a while back and noticed the same thing with my ceramic mugs. I stopped preheating them for my morning pour overs and the fruit notes came right back, plus my coffee stays hot enough anyway since I drink fast. I kept the preheat trick for my dark roast days though, those seem to handle the heat better without getting harsh.
4