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Does 2 Degrees Actually Matter in Coffee?
Description
I used to stress over a two degree swing in my water temperature more than I stressed over my pour or my grind. Two hundred degrees, two hundred and two degrees, I treated that gap like it was the difference between a great cup and a wasted bag of beans. In this episode I walk through what actually changed when I stopped chasing that level of exactness, including a small brew ratio experiment I ran across 1:15 to 1:17 and what it taught me about extraction, and why the swing that actually moves the needle is a lot bigger than most of us think.
You'll learn where water temperature genuinely does affect flavor, why I've shifted to measuring my brews weekly instead of daily, and how loosening my grip on the numbers made my coffee more interesting instead of worse. If you've ever wondered whether your scale, your refractometer, or your two degree kettle setting is actually earning its keep, this one's for you.
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