> It's also hard to brew coffee if you tend to use off-the-boil. The best you'll get is about 93 C.
That sounds ideal for off-the-boil coffee brewing? At sea level I (and all the speciality coffee shops round here) aim for 91C, and I'll drop that to 88-89C for medium roast and lower if it looks on the dark side. Brew methods: Aeropress and cafetiere.
This is true, and even with black tea where you'd normally want hotter, I don't think anyone really pays attention
Thinking about it, we also had some "fancy" packet ramen from Momofuku. Good example there - those noodles take forever to cook compared to the deep fried ones. You'd have to soak, nuke in the microwave and still wait ages.
Most of the coffee we took down were light roast and how well the beans survived shipping/storage, how well they were roasted mattered much more.
There are a bunch of cafetieres as well, but I don't like the silt even with some of the techniques designed to minimize it.
That sounds ideal for off-the-boil coffee brewing? At sea level I (and all the speciality coffee shops round here) aim for 91C, and I'll drop that to 88-89C for medium roast and lower if it looks on the dark side. Brew methods: Aeropress and cafetiere.