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My money is on the difference in temperature. I get that woody, fibrous taste with dark roasted coffee brewed at temperatures that are too high. When I brew the same coffee at lower temperatures (lower than 200°F) the woody, fibrous taste goes away. If your roast was on the light side, then temperature is probably not the problem though. I never get that ...


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A south indian filter coffee maker, made out of stainless steel.


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