In-cone temps

For quite a while now I’ve been measuring the water temperature in the kettle before I brew a V60, etc, at home (as well as grounds weight, time, and brew weight), and I usually start with a reading of somewhere between 92-93C, and adjust from there if needed. I’m using a relatively cheap but quite effective Comark PDT300 probe thermometer that reacts in under 6 seconds, and measures to 0.1C. Today I thought It’d be interesting to know the actual in-cone brewing temp that this starting temp in the pouring kettle translates to. I measured two brews in my one cup V60. The first brew read 86-88C throughout the main part of brewing, and the second read 85-86C. The first cup was delicious (the best cup of La Fany I’ve had this year – great sweetness and fruit too, along with the usual chocolate, and the second cup was also good (I used 15g per cup @ 60g per litre, and brewed for 2 mins 30 each). I had expected some temp drop-off, but was still a little surprised at how low the temps where…  But, the cups where good (which is what matters!), the temps where reassuringly stable throughout the whole of the main part of the brew, and I’ve had lots of other successful cups using these sort of start temperatures. The placement of the thermometer in the cone was not great (especially in the small V60 when keeping the brew quite low in the cone), and I’m not convinced it was able to give an accurate reading. I’d like to get a thermocouple and meter in there instead at some point, and get a better idea of whether these readings are ‘true’ or not. Perhaps this temp is right and good though – I guess if you measured the temperature in a cafetiere over 4-5 minutes it would get quite low as well… Or should I be using a higher start temp..? More tests!

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