Quote:
Originally Posted by berettafan
Does this mean for any given time a hotter water temp will be less sour?
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That's a good question. If I recall the monologue Hoffman gave in this videos there may be some inversely proportional wiggle room there, but for the most part it is a dance between so many factors such as pressure - which has at least three variables attached: rise, sustain, and falloff; water temp - similar variables, not to mention water quality; grind and grind quality and consistency; portfilter quality, fitment, and even size; tamp pressure of your puck... just such a god-awful array of variables, it's a wonder it works.
The video where they hacked the espresso machine with a bunch of measuring tools was the most informative on these relationships.
Ultimately, you can "pull" a coffee with cold brewing and not have a sour coffee, but at the hot end, 205°F is as much as coffee can take before no shortness of brew helps, or so say rhe supertasters.