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rhb
My office has boiling water taps that aren't quite boiling. With all things being equal - coffee, grind, equipment - I cannot make a coffee at work with an aeropress that tastes as good as I can at home where I have control over water temperature. Anything I can do with immersion time or grind to improve the coffee when the water is probably in the high 80s rather than 95 degrees or so? No matter what coffee I use it all just kinda tastes the same. At home that is absolutely not the case.