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Used boiling water on my French press for 3 years and a $12 thermometer in my kitchen drawer finally called me out
So I've been brewing with a French press every morning since like 2019 and I always just dumped boiling water straight from the kettle onto the grounds. I thought I was being efficient, you know, hot water equals good extraction. Then my roommate got one of those instant read thermometers for baking and left it in the kitchen drawer, and one morning I was bored and checked my kettle water right after it boiled. It was sitting at like 208 degrees. I started reading up on it and apparently that's way too hot for a French press, it scorches the grounds and pulls out all this bitter harsh stuff. I tried letting the water sit for about 45 seconds first and the same beans I'd been using for weeks suddenly tasted sweet and chocolatey instead of ash. Same grind, same ratio, same press, just one little pause before pouring. I honestly felt kind of dumb because I'd been blaming my beans and my grinder this whole time when it was me and my kettle being impatient. Anyone else figure this out way later than they should have, and did you land on a temp that works better for you?
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