It's winter, hand coffee is recommended with a thermometer.

Why the acidity of Kona round beans after hand flushing is more distinct than before? after detailing the thickness of the powder and the speed of flushing, she was surprised to find that she had not used a thermometer and placed it for a few minutes after boiling the water. Now the room temperature is low, and the natural water temperature after a few minutes of placement is lower than before. Friends who are used to hand flushing will know that when the temperature of water injection is slightly lower. The acidity of the coffee will be released more completely, which is why this hand-made Kona beans will show more obvious acidity than the previous one.

At this point, I have to talk about the thermometer. Friends who are fond of hand flushing have a note.

It is suggested that it would be more appropriate to have a thermometer. If you simply rely on the boiling water for a few minutes to estimate the water temperature, as the seasons change and the room temperature changes, your estimated water temperature will rise and fall. It's hard to taste uniform coffee every time.