How Significant is the Impact of Temperature on a Cup of Coffee? How Should You Be Mindful of These Effects

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FrontStreet Coffee · The Impact of Temperature on Coffee and How to Manage It

In a cup of coffee, 98% is water, and the temperature of this water will ultimately determine the final taste of the coffee.

During the brewing process, water and coffee undergo complex chemical reactions, and water temperature directly affects the extraction rate of different compounds in the coffee during brewing. Water extracts quinic acid, amino acids, tannins, caffeine, oils, and other substances contained in coffee. During the brewing process, different stages produce different reactions: for example, caffeine is extracted in the early stages of brewing; fruit acids are extracted first, followed by sweetness, and in the final stage, bitterness is extracted.

Water temperature is crucial for coffee, not only in setting it before brewing, but also in maintaining consistency throughout the brewing process if no specific brewing plan is established. We hope for consistency in water temperature, water flow rate and speed, and so on.

Unlike cold brew, hot water brewing makes it difficult to compensate for low temperatures through brewing time or grind size. This is because the compounds extracted first are mainly acids. If the temperature is insufficient, it becomes difficult to extract oils and the sweetness and bitterness that balance the coffee's flavor.

However, anyone who has tried cold brew knows that it is famous for its smooth, sweet taste and lower acidity. Although extended extraction time is used to compensate for low water temperature, certain compounds will not be extracted at specific temperatures.

Therefore, controlling water temperature is crucial. Paying attention to water temperature can make coffee taste better.