On Friday, May 12, 2017 at 1:07:54 PM UTC-4, wrote:

The 'gold cup' SCAA coffee standard is 45 minutes. A local restaurant
a few years ago had timers and signs, and always had great coffee,
presumably partly because they followed that rule.

With nothing except my own palate to go on, I'd say that 45 minutes is three times to long. 15 minutes is the absolute maximum coffee can stay on direct heat in my opinion. Decanted into a prewarmed insulated carafe, coffee will still be quite potable for many hours with no loss of flavor or gain of bitterness IMO.

My wife and I both drink coffee black, which is why I believe we're particularly sensitive to overly heated coffee.

BTW, the best coffee I've ever had is coffee that's reconstituted from a cold brew concentrate in a coffee machine. I've had this several times in several fine restaurants, and it's amazing - enough so that the first time I had it I had to corner the manager and ask how they "brewed" it. Strong and complex flavors without a hint of bitterness or any defects such as aftertaste. Why this hasn't become a hit in the consumer end is beyond me.

BEST COFFEE EVER

So it's warmed up after cold brewing? I could handle that, make a big pot
and leave it in the frig for days. (As is I often dump 1/3 of the pot down
the sink.) I'll go read about cold brewing.

George H.

The way it was explained to me is that the machine was analogous to getting Coke from a fountain dispenser. The coffee machine was preloaded with the concentrated mix, and when the button was pushed, the machine would mix the concentrate with boiling water and dispense it into the cup. Sort of like a Keurig in operation but with no disposable cups.

Never had a cup of coffee so tasty and smooth.