[monkeyshine]

It's all about the quinic acid level. You want just north of 4800mg per liter. But if you overboil to get there you release your tannins, bitter. Blech. So I pull a mild vacuum that way I can keep the temperature no higher than 92C. Sumatran beans, with credit to the grind.

[Uncle Miltie]

I use a temperature regulated Breville kettle that heats to and maintains whatever temperature I want. I prefer 205 degrees, a hot cup but not boiling (too acidic). Use Britta filtered tap water, which is pretty good in Tacoma, Wa. But when I really want to splurge, I just dump a bottle of Pellegrino in there. That’s a nice step up.

Finally, the cream: Alexanders A2/A2 6% milkfat Milk, from Northern California. I have never tasted better store boughten milk. It’s far superior in flavor and has nearly as good a mouthfeel as heavy whipping cream in coffee. If you’re going to add something to your best cup of coffee, make it the best milk!