Definitely 90-91c has been the most consistent for me. All my brews are 30g:450ml. Grind is set at 17 on a virtuoso and sifted down from 33g. I use 50ml of bypass and the brew ideally takes 2:45 (no bloom) through a origami/Kalita. Your videos have made the biggest difference by far in my consistency. 🙏🙏🙏

Bubbles for the two videos looked about the same to me - maybe you need to do side-by-side replay of the videos. I've settled on 200 F for dark roasts; 195 F for light/medium roasts, and have been happy

I tend to favor lighter roasts and I usually start with boiling water. But I’ve been trying lower temperatures and I’ve been enjoying brews in the 200-205F range (93-96C). I’ll try going a little lower tomorrow and see how it goes.

91 is great for most coffees. From my experience 90-91 works great except for lighter roasts. In such case I always use boiling (or almost boiling) water for better results. Vince's single pour works great on the V60 but i also do single pours on the Melitta and works great just by adjusting grind size.

Fav grind size & temp: A little bit finer than medium (coarser than yours) for a more gentle bloom and faster brew time. 92,5 temp just because I like the number 🤣

great visual demos thanks! 100% my brews are looking just like the high water temp video here, so will try leaving the water a bit longer before brewing next time to see if I can calm it down! super useful to see the difference like this side by side

It also depends on the roast level of the beans...darker ones need to go far lower

I don’t doubt the science behind higher temperature water causing more gas and therefore less controllable extraction, but your side-by-side demo was really misleading. The high temp was poured much higher and more aggressively which will naturally cause more agitation and gas. The lower temp was poured closer to the coffee grounds with smaller circular motion therefore with naturally lower agitation causing less gas. :/

Well dang! My water temp has been waaay too high! I've been grinding more on the medium side of medium-fine and my water temp has been 98ºC. My wife likes the flavor, but she said it has a campfire feel to it. I'm definitely going to have to lower the water temp and slow my initial pour. Maybe decrease the grind size a smidge to be tiny bit finer. We'll see how that goes. The campfire taste could also be coming from the fact that the beans are charcoal roasted (Sumiyaki). I think lowering the water temp will make it taste even better, as I usually have to add about 1/2 teaspoon of raw sugar to get the taste to be just right for me.

You mentioned sifting...is that 500-700 range, or 700-200 range to cover medium fine and remove extra fines below 200?

Can you give me some more details about what a medium fine grind is? How many microns would you say? I’m using a Baratza Vario calibrated to 2Q. I feel like the coarsest it will grind is still what I would call medium.

Interesting !

2nd!

First comment :)

Your videos would be much better if you get rid of the background music. It’s so annoying.

i see no difference