Wednesday, May 18, 2011

195 in the Slurry!

As a good barista will tell you, it's freaking hard to hit proper brewing temps in a pour over slurry. Heat loss from the kettle, the dripper itself and the open-air bed combine for far less than ideal brewing temperatures. We tend to compensate for this with higher doses of coffee, but that really only disguises the problem.

Cole McBride went back to basics and eventually devised a hot plate-enabled pour over process that does consistently hit 195-200F in the slurry. He found he used less coffee to yield a more balanced and flavorful cup.

I thoroughly enjoyed both his presentation and the resulting drink. Check out the video below:

Questions? Comments? Get in touch with Cole through his twitter or with me below.

- Nate

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