Pourover extraction temperature: If you had to accept a gradient, what direction is better?

Pourover extraction temperature: If you had to accept a gradient, what direction is better?

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U.S. Coffee Championships 2023 Baltimore Qualifiers Results

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Pourover extraction temperature: If you had to accept a gradient, what direction is better?

Breaking New Ground: A Sicilian Coffee Plantation, Part One

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Why it’s easier for wealthier producers to grow specialty coffee

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The First Women-Only Coffee Championships Held in Costa Rica

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5 Cool Cafés Worth a Try in Chiang Mai

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Pourover extraction temperature: If you had to accept a gradient, what direction is better?

Brewing at Home and On the Road with Darrin Daniel

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The coffee industry’s biggest competition: The story of the World Barista Championship

Every year, the global coffee industry gears up for one of its most exciting and groundbreaking competitions: the World Barista Championship. For more than two decades, the WBC has been one of the biggest catalysts for change and innovation in specialty coffee, and continues to set even higher standards for baristas around the world to […]


How do you roast coffee for milk?

It’s impossible to deny just how popular milk-based coffee drinks (such as the flat white, latte, and cappuccino) are in coffee shops around the world. According to 2020 data from Project Café USA, the latte was the most ordered drink in the UK, and the third-most popular beverage in US coffee shops. In line with […]


Out Now: The February + March 2023 Issue

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Pourover extraction temperature: If you had to accept a gradient, what direction is better?

Pourover extraction temperature: If you had to accept a gradient, what direction is better?

minimum dose size?

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Pourover extraction temperature: If you had to accept a gradient, what direction is better?

A little coffee making puzzle I was trying to figure out. If you are making a V60 pourover with a fairly light roast (pick your recipe of choice). Saddly you cannot get water at your target temperature (say 202 F). Your water will either start warmer and get colder, or start colder or end warmer. Which would you prefer?

I.e. if your recipe calls for 202 F, would you prefer to start pouring at 207 F with your final pour at 197 F or vice versa?

Obviously this is a bit silly, but I'm curious if there is a right answer. My inclination is to start colder and end warmer to prolong the extract, but I can imagine that it's better to start extra hot (since the grinds are cold).

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