So the more I cup coffee the more I am convinced that we should not be serving any coffee to customers that is over 160 degrees F. When we cup we don't even really taste anything untill it reaches below 160 degrees F. And it is best between 80 to 130F.

SO I keep thinking that we have to figure out a way to have customers only drink coffee that is less than 160F degrees. Sounds crazy but the coffee tastes so much better cooler. When it is too hot people want to add cream and adulterants to cool it down and to make it have more flavor. But as it cools people don't do that.

So I have not come up with a reason yet as to why I should not go ahead and only serve coffee that is below 160 degrees.

Brew it at our normal 204F but then cool it somehow and then store it in the Luxus at around 160 or so.

hmmm.,..