Coffee Extraction II - Water Temperature

Posted by Cristina Dias on

Continued from "Coffee Extraction - Grind"…. 

Another key factor that affects coffee extraction is water temperature. Water temperature plays a crucial role in determining the taste and quality of the final brew.

Never use boiling water! It will scorch your coffee. We recommend the use of filtered (or soft) water. If your water is tasting like chlorine, it will negatively affect the taste.

The ideal water temperature for coffee extraction is between 90°C and 96°C (195°F and 205°F). Water that is too hot (ie. boiling) will extract too much of the coffee, resulting in a bitter taste, while water that is too cool will not extract enough, resulting in a weak and underwhelming flavor.

When the water is at the ideal temperature range, it will extract the desirable compounds from the coffee beans, such as caffeine and flavor compounds, while leaving behind the bitter compounds. This results in a balanced and smooth taste.

If you don’t have a kettle with a thermometer, there is a hack for getting your water temperature to the ideal level (about 94-95°C). Boil the water as you normally would, then set aside and wait for a full 2 minutes prior to making your pour-over or French Press. That should cool your water just enough for a perfect brew!

It is essential to consider the water source and its temperature when brewing coffee. Once brewed, try to enjoy your coffee as thoughtfully as it was prepared - take in the aroma, and notice the flavors in each sip. Many people have been instrumental in bringing it to your cup.

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