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The water
1 min read
Just off the boil, around 92 to 96 °C. Boiling water scorches robusta and makes it harsh as well as bitter, and you can clearly taste that in a black coffee.
No thermometer? Boil the kettle, open the lid and wait about thirty seconds. Warming the glass first helps more than you would think, especially for the hot recipes. A cold glass takes a lot of heat out of so little coffee.
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