astronut wrote:Not only are there no steeping altitude compensation tables I can find but there seems to be minimal discussion of high altitude coffee brewing. IMO it would be nice if there were even approximate guidelines or discussions that showed up in my past Google searches.

With a few exceptions the issue is temperature, not altitude. There are charts that show the relationship between brew temperature, steep time and extraction -- for a specific grind of a specific coffee brewed in a specific way. I'm not sure that's what you want or not. Brewing coffee isn't the same as cooking a turkey.

astronut wrote:I just recently even found a write up of a couple of coffee specialty shops at ski resorts which are doing boiled coffee then filtering it to get the maximum possible brewing temperature for their brewed coffee but they are at about 7000+ feet which means a water temp of about 192 F.

At 7000 feet water boils at around 199°F.

I stand corrected! Must have mis-read the table.