What is the Ideal Pour-Over Coffee Extraction Temperature? Pour-Over Coffee Water Temperature Requirements Are as Strict as an Exam Proctor

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FrontStreet Coffee - Introduction to Pour-Over Coffee Water Temperature

In a cup of coffee, water accounts for 94-98% of the proportion. Beyond this, water temperature (including minerals in the water) also affects the sweetness, bitterness, and acidity of coffee. Controlling brewing temperature is very important for those who enjoy pour-over coffee. Unfortunately, this temperature aspect often has negative effects due to insufficient staff training or the use of incorrect equipment.

Many chemical reactions occur during brewing. Water extracts chlorogenic acids, acetic acid, malic acid, caffeine, oils, and so on. These substances are also released at different time points. For example, caffeine and fruit acids are released in the early stages of brewing, sweetness in the middle stages, while bitterness is released in the later stages.

So what does this have to do with water? The higher the water temperature, the faster substances are released. Since each substance affects a certain flavor, brewers must carefully control the substances extracted at each time point. "When the temperature is higher, extraction becomes more difficult to control. Some unpleasant substances are quickly released. Terms like 'too strong' or 'burnt' are typically used to describe coffee whose flavor has become out of control due to high-temperature extraction."

Brewing Water Temperature Should Be Inversely Proportional to Roast Level

Actually, this can be understood as follows: dark roast beans have severely damaged fibers with loose and fragile structures, so they should be treated gently with slightly lower water temperatures to avoid extracting too many highly bitter and astringent components. Conversely, light roast beans have less damaged fibers with denser structures, making them harder to extract than dark roasts. They should be treated more assertively with slightly higher water temperatures to avoid under-extraction.

I typically control the temperature between 88°C-92°C. Basically, the darker the roast, the lower the extraction temperature, around 87°C-89°C. The lighter the roast, the higher the water temperature, around 91°C-92°C.

High Temperature vs Low Temperature Extraction

Above 90°C is high-temperature extraction, which tends to increase extraction rate, enhancing body, aroma, and burnt bitterness.

Below 90°C is low-temperature extraction, which inhibits extraction rate and reduces burnt bitterness.

Knowledge Point

Pour-over coffee has strong adaptability. Dark-roasted espresso blends can also be used for pour-over, but if you truly want to experience the charm of pour-over coffee, we still recommend selecting specialty beans with cupping scores above 80 points.

In Summary

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