Hot take: Brew temperature isn't as important as we think?

I read an article from James Hoffmann's blog that claimed a 10 degree difference in water temp barely changes extraction yield in most drip methods. I've been stressing over 96 vs 93 degrees for years thinking it was make or break. Now I'm wondering if chasing the perfect temp is just a way to feel in control when the real factors are grind size and water quality. Has anyone else tested this and found their coffee tasted the same either way?

2 comments

2 Comments

avery7213d ago

Wait, so you're telling me I've been boiling water with a laser thermometer and adjusting pouring height like a lunatic for nothing? I did a blind test with my chemex last week, 88 degrees vs 98, and honestly both cups were fine. One was maybe a bit more bitter but it could have been the beans. I think my brewing anxiety is just a hobby at this point, the coffee equivalent of checking the oven light ten times when baking.

cameron_craig3d ago

Ha, yeah I've definitely been that guy timing my pour over like I'm defusing a bomb. My coffee tasted the same at 92 and 97, but my anxiety was definitely more caffeinated at the higher temp. Guess I'll put my laser thermometer next to my lucky brewing rocks.