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Let it rest. Taste it before seasoning. Savor the taste and mouth feel.

How to Drink your coffee...

That's right, you've been doing it wrong.

Just don't, at least not without tasting if first.
Most coffees have a natural sweetness that can not be tasted when hot (see below).
So hold off on that sugar, you might be missing out.
Half and half or cream...ok, I can get behind that.
Artificial flavored chemical stuff, NO!
In the words of Liam Neeson, "I will find you."

While coffee may be consumed at a broad range of temperatures,
the range for brewing it is relatively narrow.
The water should be between 195 and 205°F.
When the water is above 205°F, it can scald the grounds and create a burnt taste...below 195°F, the brewed coffee is under-extracted.
We like to shoot for 200°F.
Coffee is best enjoyed when it is between 120°F and 140°F.
Any temperature above 150°F, it is difficult to taste the coffee itself.
The heat overpowers the coffee’s flavors and can give a bitter taste.
Let it cool.
Coffee’s notes come out between 120°F and 140°F.
The subtle flavors noted by the roaster will shine within this range.
When coffee falls below 120°F, don’t reheat coffee,
it changes the flavor profile of the coffee.
Instead, enjoy a cool cup, which exhibits enhanced sweetness and acidity.

Our preferred brewing method is pour over with either a 15,16 or 17 to 1 ratio.
This will make what most would consider a "strong" cup of coffee, try it. :-)