I have been playing around with brewing temperature over the weekend. It is well known that the colder the water the brighter (or more sour) the cup.
0.5C difference is just a completely different experience. I varied by 1C in total. Quite a nice trick to make the same beans taste different for a variation.
Btw, apparently Italians define espresso at 88C!!! I really think 95.5C is far more optimal. The crema is also much nicer at 95.5C.
Any thoughts?
Eward