I finally stopped boiling my pour over water

Been doing pour over for about 2 years now. Always just cranked the kettle to full boil and poured right away. Read somewhere that water temp matters a lot but never bothered. Last week I grabbed a cheap thermometer from the grocery store for like 8 bucks. Waited for the water to hit 205 before pouring on my light roast beans from that shop on 7th street. First cup came out way smoother. No bitterness at all. The fruity notes everyone talks about actually showed up. Now I'm wondering if I need to get a real temp controlled kettle or just stick with the thermometer trick. Anyone else skip the fancy gear and find a cheap fix that worked?

3 comments

3 Comments

the_avery5d ago

Actually, 205 is a bit high for light roasts, you might want to try 200-203 instead.

lopez.simon17h ago

205 works for some beans but 200-203 is usually safer for lighter roasts without burning.

emma_clark5d ago

That's actually a great starting point, but I've found light roasts bloom best at 203-205.