you do know they differnce between brewing and serving temp, right?

The top quality coffee is probably espresso. It is not scalding hot right after
extraction. Heating up and holding coffee at scalding temperatures degrades the
complex oils and flavors and turns it into a bitter, burnt off tasting mess.

the "free refill" they advertize costs them money. in typical resturants people
average two cups of coffee per meal. by heating the coffee up to scalding they cut
down on the number of second cups of coffee saving themselves a lot of money.



"BenignVanilla" wrote:
site after site that preach temps of over 185 degrees for
brewing coffee properly. Properly brewed coffee should be HOT.
How do we know this?

I still don't understand this statement. How does make less coffee hotter,
make them more money?