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In this episode, I dive deep into my current obsession with brewing coffee at 190 degrees Fahrenheit (88 degrees Celsius). I share how I discovered this temperature through various brewing experiments and why it has become my go-to for achieving the perfect balance of sweetness and clarity in coffee. I discuss my journey from being a 205-degree brewer to experimenting with lower temperatures like 180-185 degrees, and how I found that 190 degrees consistently delivers the flavor profile I'm chasing.

I explore the science behind why this temperature works so well for extracting sweetness from coffee while maintaining complexity, and I'm honest about the drawbacks you'll encounter when brewing at this temperature. You'll learn practical tips for adjusting grind size and brewing techniques to overcome these challenges, plus insights from my perspective as both a coffee roaster and enthusiast. By the end of this episode, you'll understand how to use temperature as a tool to unlock the flavors you want in your daily cup, whether you're chasing sweetness, acidity, or that perfect balance between both.

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