You're on the road, it's 40°F outside, and you just unpacked your RAMI pour-over kit in a hotel room. The coffee smells great, but the cup is flat, sour, and nothing like your morning ritual at home. Sound familiar? This isn't a bad batch—it's a cold-weather brewing problem, and it's fixable.

The usual suspects: water temperature, grind size, and how fast your gear loses heat. When the air is cold, your kettle cools quicker, your brewer chills faster, and your extraction goes sideways. Here's how to diagnose and fix it, based on real trial and error with the RAMI ceramic dripper and gooseneck kettle.