I feel like venting, quickly. Luke warm coffee sucks. Sort of hot coffee sucks. That’s why “coffee labs” suck.
This morning, I ventured into Cartel Coffee Lab in Phoenix to work. I asked for a 20 ounce “Whana Rasuna,” a $6, black coffee featuring beans sourced from North Sumatra. The first few ounces were served in a mug. The strawberry notes came through loudly and deliciously. The remaining portion was served in a flask with a rather large opening.
By the time I drank the contents of the mug, I’d be sipping cool coffee. No thanks. I asked for a to go cup and a top. From blackbearcoffee.com:
The brewing temperature of the water used is very important. It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water (212 F – 100 C) should never be used, as it will burn the coffee. Water that is less than 195 F (91 C) will not extract properly. Keep in mind that if frozen beans have been ground, the aggregate will drop the temperature of the water upon contact. In this instance the temperature of the water being added to the aggregate should be right at 205 F (96 C).
Whatever. We all like our stuff the way we like our stuff. I boil my water and pour it (as hot as I can get it) over my coarsely ground beans. If I’m burning my coffee, I like burnt coffee.
Okay, I’m done. Enjoy your day.