Okay, so I spent 4 months trying to dial in a light roast Ethiopian on my V60. One side says you need super hot water, like 210F, to get the fruit notes. The other side says that just burns it and you should stay at 195F. Which is it?

Ugh, been down this exact road. Honestly, your grinder matters way more than a 15 degree water swing. If your grind is uneven, super hot water will just over-extract the fines and make it taste bitter. I'd start at 200F with a solid medium-fine grind and only change the water temp if you still taste grass or sourness after that.

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terry_owens435mo ago

Honestly the 195F crew has it right. That super hot water just kills the delicate flavors you're trying to find.

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emery_hall4mo ago

200F gang here, and @hayes.lee is spot on about the grinder making more difference than my kitchen thermometer knows what to do with.

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