They have a thermometer with multiple sensors in it that finds the core temperature of the food you're cooking automatically, and predicts the rise in temperature over time. So the alarm goes off when it's time to pull and rest, which is absolutely amazing.

But I would say I know I'm also weird in that food temp really doesn't bother me all that much. I enjoy my coffee even as it goes from hot to cold.

A steak for me can be more easily messed up. But then I've not tried instant coffee so maybe I've just never tasted the bottom of the barrel for coffee.

I've tried good coffee. At least that's what people told ne on multiple accasions where I was taken to "the right places" in multiple countries. On two sides of the globe (Brazil and Vietnam if we are talking about producers, not to mention countries that import the beans).

Thing is: no matter where it grows, no matter how they prepare it, fermented or not, different frying, different brewing techniques - all the same to me.

I can tell the difference. Some times small, some times very huge. But still for this difference is like a cat piss from some street cat and a cat with a pedigree.

It may have the ideal temperature, ideal acid levels, zinc amounts or whatever - still tastes like cat piss. The fact that it has a pedigree does not make it better.

Tea is whole different story for me though. But I do accepts that people are fine with whatever they love in their "english breakfast tea" or a nameless teabag.

I don't like coffee. Can James Hoffmann change that? https://www.youtube.com/watch?v=Z-iNAyu-ejo