Hit 200 degrees on my French press and got burned literally

So I'm team French press all the way, but I did a test last month where I tried water at 195F vs 205F for the same 4 minute steep. The 205 batch came out bitter and over-extracted, while the 195 was smooth as hell. But then my buddy swears by boiling water right off the stove for a darker roast. Which temp camp are you in for press coffee? Does it really matter that much or am I overthinking this?

0 comments

0 Comments

No comments yet

Be the first to share your thoughts on this discussion.