4 Temps, 7 Coffees: What I Learned

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In this episode, I dive deep into how temperature dramatically changes the way coffee tastes and feels. I conducted an eye-opening experiment using seven different Brazilian coffees, all roasted to my preferred dark roast level using my Kawa roaster. I tested each coffee at four different brewing temperatures: 190°F, 200°F, 205°F, and 212°F, using my Deep 27 brewing device with a consistent 1:15 ratio (10 grams coffee to 150 grams water).

What I discovered completely changed my perspective on coffee brewing. While I had been comfortable brewing at 190°F to mitigate acidity in medium and light roasts, I found that this temperature was actually muting the spectacular flavors in these dark roast Brazilian coffees. At 205°F, the coffees became incredibly juicy and approachable, with 200°F and even 212°F revealing surprising fruitiness that I never would have experienced at my comfort zone temperature. By listening to this episode, you'll learn a simple yet powerful method to unlock hidden flavors in your coffee by stepping outside your brewing comfort zone, and discover how to efficiently dial in any coffee using minimal beans while maximizing flavor discovery.

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