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dbr
@Stonehedge
We're spending the next few months living somewhere where the boiling point of water is only about 93 degrees.
Dialled the brew temp down to 93 degrees on our Sage machine because higher than that caused the grounds to be pressure wash out of the basket on a test brew. Slowed down flow rate and ground the beans a bit finer too.
The result is a not terrible cup of coffee but it's definitely a bit flat.
Anybody here have any high altitude coffee brewing tips?