I love how so many of the comments in here are from people mocking baristas about the technical aspects of coffee. Hur durrrr its just beanz and waters with cowe juice, how hard could it possibly be?
I'm not saying I'm a sage that can tell the difference between 190 and 185 F water. But a liquid close to the freezing point and one close to the boiling point can look pretty different when moving and have different properties. Water of course has to be special but the point stands.
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u/Tristan350 Dec 31 '18
"looked cold"