Today, I ran an experiment: I brewed coffee at 70C instead of 100C.
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Today, I ran an experiment: I brewed coffee at 70C instead of 100C.
And there was a substantial change to the flavour profile.
Instead of tasting bold and bitter, it now tastes subtly grassy and sour. Kind of like a lemon water.
I actually like the taste, but your mileage may vary.
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Today, I ran an experiment: I brewed coffee at 70C instead of 100C.
And there was a substantial change to the flavour profile.
Instead of tasting bold and bitter, it now tastes subtly grassy and sour. Kind of like a lemon water.
I actually like the taste, but your mileage may vary.
@atomicpoet That's a great tip.
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@atomicpoet That's a great tip.
Steven Rosenberg Yeah, the reason I tried this is because that method actually works for green tea as well. 100C causes green tea to be bitter. But if you keep it to 70C, it remains grassy and sweet.
Temperature really changes how hot beverages taste.
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Today, I ran an experiment: I brewed coffee at 70C instead of 100C.
And there was a substantial change to the flavour profile.
Instead of tasting bold and bitter, it now tastes subtly grassy and sour. Kind of like a lemon water.
I actually like the taste, but your mileage may vary.
@atomicpoet Iβve always done this with pour-over. We have a tea kettle that makes a click sound when itβs cooled down enough for tea. Boiling water isnβt ideal for most teas. Ofc cold brew takes this to an extreme that I like but not everyone is a fan.
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@atomicpoet Iβve always done this with pour-over. We have a tea kettle that makes a click sound when itβs cooled down enough for tea. Boiling water isnβt ideal for most teas. Ofc cold brew takes this to an extreme that I like but not everyone is a fan.
πππ No, coffee really is one of those things where personal preference verges wildly.
Personally, I do not like super dark Arabica roasts. It seems like the entire point is to just be bitter and one note. However, other people swear by them.
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πππ No, coffee really is one of those things where personal preference verges wildly.
Personally, I do not like super dark Arabica roasts. It seems like the entire point is to just be bitter and one note. However, other people swear by them.
@atomicpoet oh yeah I'm not camp espresso here. I even like the fruitier light roast Arabicas.
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@atomicpoet oh yeah I'm not camp espresso here. I even like the fruitier light roast Arabicas.
πππ I can do Robusta if itβs a cold brew or brewed from a ca phin. But Robusta is a completely different world from Arabica.
Which reminds me: the dominance of Arabica has really held coffee back. Thereβs way more variety out there that we here in North America are completely unaware of.
But then again, thatβs true of food in general. Thereβs lots of bananas out there, but we all just buy the Cavendish.
