Sous vide coffee 1

Yeah. Ok. People have made coffee using a sous vide cooker. I looked it up because I didn't like the coffee I made using really hot water from 160 to 200 degrees F and an Aeropress. Those temperatures produced coffee that had very little flavor, because the extraction time was too short at the lower end or the flavor was burned off at the high end. I've read, 2 hours at 150 F--tried it and it wasn't as bad as before. Another account related that one hour at 180 F made  more bitter coffee, but with the flavor that 2:00\150 made. Maybe dark roasts require different numbers than medium or light roasts.
Today's trial involved a medium roast Seattle Coffee brand cooked for three hours\140 F. Following filtration through the Aeropress, it gets my vote for flavor without bitterness--the taste did justice to the smell of the ground coffee in the bag.