Hey!
The testing I did leading up to this video consistently showed greater cups of coffee from 95 and up with lighter coffees (aromatically, balanced, etc). BUT there was always a smidgeon of astrigency. The darker the roast, the more noticeable negative attributes became at higher temperatures.

Try this out and let me know your experience!

Dr. Samo Smrke is the Chemist referenced. He worked on an unpublished study with Simonelli, so I cannot link the article. Everything I said quoting him was from text exchanges we had re: this topic. He is usually readily available on IG, so check out his page:
www.instagram.com/samosmrke

Here is an article close to this subject matter, as well!
"Brew temperature, at fixed brew strength and extraction, has little impact on the sensory profile of drip brew coffee" by Batali, Ristenpart, and Guinard
shorturl.at/dflUW

LINKS
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