I have been told on several occasions that coffee made in a cafetiere/plunger should never be made with boiling water as this can "scald" the coffee and lead to a slightly unpleasant bitter taste in the coffee...do folks here worry about this when making their brews? I don't usually use a cafetiere (prefer my espresso maker, or a stove-top percolator at a push) and am wondering how to avoid scalding the coffee in these, or if it really matters that much?.....
Don't scald the beans!
- Thread starter ScotPomp
- Start date
I know in a Bodum they don't recommend boiling water either, there are 2 ways to do get a very close correct temp, either buy a thermometer or similar device that lets you know when the water reaches the desired temp, or easiest method is when water reaches a boil shut it off and wait about 30 seconds before adding it to the coffee may not be perfect but its close enough 
The ideal brewing temperature is slightly below boiling, 200 degrees F or a bit below that. You can let it sit for a moment or two before pouring it, but the reality is that with heat loss to the container, grounds, etc. it is unlikely to be a big issue. I usually boil, then turn off the heat while I grind the beans, which is good enough to let things cool slightly.
At work I have a [spare] drip filter machine. I don't actually make the coffee in it, I just use it to get the water to the right temp, and keep it there. I then use a grinder to and my Aeropress to make fresh coffee, as needed.
Works for me, as far as work coffee goes.
I didn't want to bring in one of my espresso machines to work, the small ones take too much time and stuffing around cleaning after every shot etc.
Works for me, as far as work coffee goes.
I didn't want to bring in one of my espresso machines to work, the small ones take too much time and stuffing around cleaning after every shot etc.
Depends on how obsessive you want to be. I've known folks who used a thermometer and snatched the water as soon as it hit 200, believing that taking it to a boil made a difference in taste. I simply take boiling water, let it cool a few seconds (20-30), then use it. Just like the others are saying.
If I had to guess, I'd think most folks drink under-extracted coffee. Supposedly, only Technivorm's brew at the correct temp consistently. Another problem is the time the water and grounds are in contact. A French press addresses those issues nicely. I personally like the brew made from them. However, the rest of the family always bitches about the sludge.
If I had to guess, I'd think most folks drink under-extracted coffee. Supposedly, only Technivorm's brew at the correct temp consistently. Another problem is the time the water and grounds are in contact. A French press addresses those issues nicely. I personally like the brew made from them. However, the rest of the family always bitches about the sludge.
I've never actually measured the temperature, but I've always gone by the rule of thumb of letting the water come to a rolling boil, then take it off the heat and wait for it to settle before pouring it into the carafe.
Those problems are avoided using the Toddy system of cold-brewing. I've never tasted coffee brewed this way...its one of thse things I keep not-getting-round-to, like buying a rice-cooker, but it sounds like something I really want to try.
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