is he going to conclude that Adler's method was actually best?
Doesn't Adler advocate a lower water temperature than most?
In the video he talks about this and says that on anything but a light roast 80 degrees would probably be best, but on a lighter roast, there's a just about noticeable improvement going just off the boil.
@peter_h started
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is he going to conclude that Adler's method was actually best?