What is the Optimal Water Temperature for Coffee Extraction? The Impact of Water Temperature on Pour-Over Coffee is a Key Factor for Delicious Results

FrontStreet Coffee - Introduction to Pour-Over Coffee Water Temperature Requirements

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Whether it's espresso extraction or pour-over extraction, both have their required temperature ranges to follow. For pour-over coffee extraction, an important factor that cannot be ignored before water temperature is roasting. After coffee beans are roasted, we get what we call "light roast," "medium roast," and "medium-dark roast" coffee beans. However, these roast levels directly affect the water temperature during coffee extraction. Regardless of the roast level or water temperature, the goal is to express the characteristics of a coffee.

Let's use an example to illustrate the factor of water temperature.

We selected Brazil Santos medium roast coffee beans, ground to medium (Fuji #4), and brewed by the same person using water temperatures of 88°C, 90°C, and 92°C respectively. The conclusions were as follows:

Extraction at 88°C: Relatively speaking, there was a noticeable watery sensation, which is what we call "weak," and the flavor was not full enough, somewhat thin;

Extraction at 90°C: We tasted rich nutty flavors, caramel sweetness, and elegant balance. The flavor expression and body were relatively full;

Extraction at 92°C: The coffee concentration was increased, however, the "devil's tail" appeared - bitter and burnt taste, and some flavors were masked.

We know that the brewing time for a cup of pour-over coffee is about 2.5 to 3 minutes, which is why high water temperature is used for extraction.

Practical Parameters for Pour-Over Coffee Ratio

[Bold Flavor] 1:10～1:11 (coffee bean grams to black coffee milliliters) which is 1:12.5～1:13.5 of the Golden Cup Standard (bean weight to raw water milliliters)

[Medium Flavor] 1:12～1:13 (which is 1:14.5～1:15.5 of the Golden Cup Standard)

[Light Flavor] 1:14～1:16 (which is 1:16.5～1:18.5 of the Golden Cup Standard)

Even if the measurements are correct, but the brewing ratio is not right, it's not easy to brew delicious coffee. During the learning process, repeated tasting and concentration testing are needed to discover the optimal pour-over brewing ratio - that is, the ratio of coffee bean amount to black coffee milliliters, between 1:12～1:13. This is equivalent to the four major European and American Golden Cup Systems, where the ratio of coffee bean grams to raw water amount is 1:14.5～1:15.5, making it easiest to hit the "Golden Cup Square" extraction rate of 18%～22% and concentration of 1.15%～1.35% in the golden range, without brewing concentrated coffee with tangled flavor profiles or thin coffee with too much watery taste.

Knowledge Point

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

In Brief

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Important Notice :

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