I have a related question, and can not seem to find the answer online:
What is the ideal hold temperature for coffee, if such a thing exists? I suspect that the electric hotplate warmer on our office coffee maker is running too hot. 15-20 minutes after brewing the coffee tastes burnt.
I have begun to leave the warmer off and simply microwave tepid coffee, which seems to have made this a non-issue, but my science background won't let it rest. I would like to know the ideal hold temp, and if possible what specific chemical degradations are causing such a strong burnt flavor.
Cheers!
~Mike
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