☕ High-altitude brewing and the agonal gasps of niche Internet

I thought my kettle was broken when it beeped at 95°C even though I had set it to boil but then I remembered that we are now mile-high and the water will boil at a lower temperature. I imagine this will cause even more headaches for our family’s baking recipes, but the most immediate concern is how this affects my preferred brewing method. There is always tweaking to be done, but the gist is: get the water as hot as possible and compensate for lower temperatures by grinding slightly finer (one notch lower on my Baratza Virtuoso grinder) and steeping slightly longer (which is a natural extension of a finer grind but is important for those using an Aeropress or — shudder — a French press). Be prepared for dry air to mess with the bean freshness. Try not to expect too much of light roasts. This is also more or less what Kagi’s LLM response gave me, [Note: Kagi, unlike free search engines, doesn’t shove half-baked LLM responses down your throat at any opportunity. Rather, it only provides…