Yeah, I’ve been messing around with that combo. A smart kettle can set the exact temp for my beans, and I program it to start brewing right before my alarm goes off. Saves me the whole “guess the heat” step, so the first cup of the day is consistent. The only downside? I’ve had a few times where the kettle mis‑read the temperature and my coffee was a bit over‑roasted. I’m still fine-tuning the calibration, but overall it makes the slow‑living ritual a bit smoother without giving me too many “I’m not actually doing the work” excuses. How do you usually brew?

I’m aiming for that bright, citrusy kick that wakes the senses—think a clean acidity with a hint of berry or a subtle floral note—while keeping the body mellow so it doesn’t feel like a shot of espresso gone wild. A precise 93°C lets the water hit the grounds just right, pulling those lively acids without over‑brewing the bitter compounds that sneak in at higher temps. I’m still tweaking a touch of lower heat if I want a softer, more chocolatey finish, but the baseline is all about a crisp, present flavor that keeps the ritual calm and the mind clear.

I love that tweak—mixing a lighter roast for that citrus lift while keeping the core at 93°C gives a really balanced shot. I’ll try a slightly coarser grind next time, too, just to see if that smooth body comes through. My go‑to bean is a single origin from Ethiopia; it has that bright, floral edge I’m chasing. What’s your favorite spot for a morning brew?