How managing the temperature of water improves your coffee (And leaves you wanting for more!)

I must admit, as much as I love the NZ summer, I do love the transitioning into Autumn even more…
It is my favorite season. My appetite comes back, and the temperature is just perfect, not too hot or cold, not humid, and not too dry. In such a comforting climate, I tend to enjoy my coffee even more.

Talking about temperatures
 I want to share with you another tip on water today for when brewing coffee.

Different hot beverages have recommended brewing temperatures to bring the best out of them. The Japanese Sencha is best brewed with 80degrees, yet a Gyokuro tea is 70 degrees. 
Traditionally, we manage these temperatures by transferring the hot water into the teacups and back into the Kyusu (teapot), which creates the desired temperatures for the tea’s actual brewing. When I was little I always watched my grandmother, aunties all doing this so swiftly, sitting down by the kotatsu and with little Japanese sweets to accompany the tea (the sweets were my priority, of course)  I do miss these qualities times I shared with them, especially my grandmother…

So how about coffee??
Well, you’d be happy to know that it’s much more simple with coffee (I love simple)
Well, that’s if you have good beans, of course.

Good quality beans need water near-boiling. It helps to extract the great flavors out of them. So no tricky handling of adjusting the temperature. Just boil some good fresh filtered water in the kettle and use it straight after it’s boiled. 

Happy Brewing, everyone! 
 
P.S I’ll give you a little tip if you have some coffee sitting in your cupboard for some time. DON’T use near-boiling water; instead, use something lower like 80 degrees. It prevents it from extracting the old/stale and not-so-fresh flavors. It disguises the taste a little bit. 

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