zlacker

I'm a hater of drip coffee as it almost always contains under-extracted (outside of cone) and over-extracted (middle of cone) coffee. You're correct about the importance of brew temperature, although I take issue with the strange units you use.

For me, full immersion brewing is the best as it's far easier to control than expresso - you can fine-tune the water temperature, the grind size and the brew time until you get coffee that astonishes people. Personally, I'm a big Aeropress fan, though I don't know why so many people make horrible coffee using french presses. I think most french press coffee I've drunk has had far too little coffee or too much water in the brew.

>>ndsipa+(OP)
If you mean the temperature is slightly too low, then yes. I was going by memory, then subtracted by five second-guessing myself.

Pyramiding the grind works-around the problem well-enough for me, however.

>>nobody+n4
I wasn't complaining about the actual temperature (I tend to 80°C water for my Aeropress brews), but the use of freedom units.

I'm sure there's ways to make quality drip coffee, but all the drip coffee that I've had has been very poor. I've also lost count of the number of times that I see people using boiling water for making coffee.

To my mind, it's easy to get obsessive over making good coffee, but what I'd like to see is just more people knowing how to not make bad coffee. If you're thinking about water temperature and pyramiding the grounds, then you're likely making great coffee.