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In this episode, I dive deep into one of the most overlooked aspects of coffee brewing: water temperature and how it dramatically affects your cup's flavor profile. I share my personal journey from being a high-temperature brewer (205-212°F) to discovering my sweet spot at 190°F (87°C), and why I've been consistently brewing at this temperature for months.

I explain how my pursuit of sweetness in coffee led me to experiment with lower temperatures, moving away from the harsh acidity and astringency that higher temperatures often produce. Through personal experiments and taste comparisons, I discovered that 190°F allows me to extract the elusive sweetness that makes coffee truly magical while maintaining the right balance of acidity. By listening to this episode, you'll learn how to identify your own temperature preferences, understand the relationship between brewing temperature and flavor extraction, and discover practical techniques for fine-tuning your coffee brewing process to match your personal taste preferences.

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