Bryan Simmons wrote:
Doug Freyburger wrote:

I like to brew my coffee hot because it tastes better brewed hot. *I do
not like to drink my coffee hot because it does not taste any better
that way. *"Searing pain with a lingering aftertaste of burnt flesh on
the inside of my mouth" is not my idea of a good flavor. *I pour my hot
brewed coffee over a few ice cubes to push it towards body temperature
before I drink it. *That does not effect the flavor of the coffee as
long as I drink it in the next half hour. *Except that it removes pain
from the equation.

I could not have said it better. The only temperature I do not like
coffee at is really hot.

To many it's a mystery because the hotter the coffee is brewed the
better the flavor. That's why Starbucks can take mediocre beans, push
them through a high temperature express machine to make esspresso and
it's popular. It's easy to think that coffee that is brewed very hot
needs to hot the mouth very hot.

Many associate coffee that is tepid at the moment it hits the mouth with
coffee that was brewed at a tepid temperature. They thus think that
tepid coffee is bad because coffee that was brewed tepid is indeed bad.

The key to me is the rapid temperature change. Brew extremely hot.
Push the temperature down as fast as possible to shock the solution and
keep its chemistry from changing. Then drink in the next half hour so
it's gone before the solution chemistry has time to change. Better
coffee through chemistry!