Can You Make Good Coffee at 160 Degrees? Let's Find Out!

It Smells Better Than It Taste — a quiet coffee newsletter where I share what I’m learning about coffee, curiosity, and daily rituals, this channel is an extension of that space: https://www.itsmellsbetterthanittaste.com/ #CoffeeExperiment #SpecialtyCoffee #CoffeeBrewing In this video, I take on a wild challenge: brewing coffee at 160 degrees Fahrenheit. Does it even work? We’re about to find out! Using the Hario V60, Chemex, and different filter types, I explore how coffee extraction and flavor are affected by this unusually low temperature. This is all about experimenting, learning, and pushing boundaries in coffee brewing. ☕ Key Highlights: Brewing rules: No stirring and maintaining a consistent grind Testing different filters: V60, Chemex, and fast filters How extraction, sweetness, and body change with lower brewing temperatures Comparing TDS readings and flavor profiles Reflections on learning through experimentation Have you ever tried brewing coffee at a low temperature? Let me know your thoughts in the comments! Timestamps: 0:00 - Introduction & Challenge Explanation 2:15 - First Brew: Hario V60 Method 4:30 - Chemex Experiment 7:45 - Fast Filter Test 10:30 - Tasting & TDS Results