Same here. Simple design, comes to the exact temp I want and holds it there. Mine lasted about three years until I got it wet and the readout went out. Weirdly it still worked fine but I eventually replaced it.

You might try the Toddy cold brew method. You take like a pound of beans, grind them up and soak in like a gallon of water that slow filters through a special filter they sell (reusable for 10 uses). Then you keep it in the fridge until you use it. It’s a more mellow, less acidic brew in general.

I have that same kettle, it’s so simple but great.

It develops pretty gradually and is a much bigger game than it seems from the cover but it also gradually adds things to automate a lot of the things that you have to do manually and just keeps growing. I’m just over 35 hours in and about 75% complete (I think). Even though there’s a lot to do in a day there’s no real time pressure because time doesn’t really pass except when you do start a dive or open the restaurant. You always get two dives in the day (and an optional one at night) and then open the restaurant.