That's an acceptable variance. One could easily set their max temp. 1°f higher to split the difference.

Another easy solution to water at the correct temperature for Chemex brewing, one I have used many times:

• Preheat Chemex and rinse filter using hot tap water.
• Fill a thermal carafe with fresh filtered water.
• Use a steam wand to boil the water directly in the carafe. When the water starts to boil out of the carafe, it's in a range of 205-210 F (as measured by a thermocouple probe in the carafe).
• Water will remain at the correct temperature by virtue of being in an insulated carafe.
• After brewing, pour coffee into the preheated carafe.

The Pino looks like just about the best electric kettle out there aside from capacity, I don't know why it didn't come up in my searches on Amazon when I was researching kettles this week.

Unfortunately for temp-control fiends, + - 3% for a goal temperature of 200 degrees means the temperature could be anywhere from 194 to 206.

"Unfortunately for temp-control fiends, + - 3% for a goal temperature of 200 degrees means the temperature could be anywhere from 194 to 206."

True - However, I am not clear if that range is error in the temperature measurements reflected on the display (doubtful) or the cycling of the heating element in response to the thermostat (more likely IMHO). Therefore, "temp control fiends" might just wait until the display reads a number they can use.

Agreed, and for a Chemex that would be ideal. In fact I think that makes this the birthday gift I give to a Chemex-using friend of mine.

I just boil the water in my Braun electric kettle. The kettle consistently shuts itself off when the water reaches a rolling boil. I simply wait a short time before pouring from the electric kettle into the coffee.

If I wanted to be scientific about it, I could measure the amount of time I wait to pour. If I always use the same volume of water in the kettle, I should always get the same result, i.e. wait 45 seconds and you get 205F water.

Be aware though: The rate at which you pour, and even the elevation from which you pour affects the amount of temperature loss as the water leaves the kettle and hits the coffee. A thin stream poured from several inches high would obviously have more contact with air and lose more heat. The amount of temperature loss from pouring is surprising. Your perfect 200F water might be 185F in your brewing vessel.

So, to echo what Jim said, there are many variables and it's much easier to focus on the end result than try to control each parameter.

Since I use the Abid Clever Dripper, I can simply have my instant-read thermometer in the brewing cone as I pour. That, to me, is the simplest way to measure how hot the water is while it is in contact with the coffee, which is, after all, what matters here.

All that being said, I notice more cup variance based on grind than temperature. I only get the thermometer out once in a while.

portamento wrote: . . . I notice more cup variance based on grind than temperature. I only get the thermometer out once in a while.

Agreed, this need not (IMHO, of course) be overly complicated, nor overly thought out.