December 20, 2023

Season 1, Episode 10: Experimenting with 200°F Extraction for Bold, Balanced Flavor Profiles

By Oaks The Coffee Guy
Episode Summary:
After providing a quick update on tasks completed including bag design, insurance paperwork, and profit projections for selling on Amazon, I shift to detailing my current experiments with brewing coffee at higher temperatures up to 200°F/95°C. I explain how I've noticed bolder, more vibrant flavors in my personal morning pour overs after increasing from my previous baseline of 193°F. The coffees showcase more sweetness and acidity balance that I want to suggest to customers as an ideal starting recipe. While future testing in 204°F and 212°F increments is planned through 2023 into 2024, 200°F represents a promising sweet spot thus far. I use a recently roasted medium-dark Sumatran coffee as an example that really sings when extracted at the higher range, with pronounced citrus notes.

Admittedly feeling overwhelmed by the workload still required before launching including sorting logistics, securing new equipment and updating inventories, I take some solace knowing that pushing through the growing pains now will pay dividends down the road. Though this episode lacks a cohesive through-line, it provides genuine behind-the-scenes perspective into the upcoming debut of my coffee brand across digital platforms. The takeaways highlight the importance of flavor experimentation and acknowledging the stresses of entrepreneurship as motivators toward eventual success.

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