Best Temperature To Brew Coffee

Understanding how the water temperature affects your coffee can achieve some things for you. It gives you the knowledge you need to use a consistent and reliable water without having to think about it again and this gives you the adjustment to make a cup of coffee by using temperature adjustments if you want.

Making a perfect cup of coffee is the most important part in obtaining delicious coffee. Buying the best coffee beans is just useless if coffee making is not done right. We realize you want to get the perfect coffee when you buy a very good coffee bean, the rest is as simple as pressing a button, but all we can say is: it's time to "wake up and smell the coffee". Let the toaster do its part, and you should do your part. If one party drops the ball, a beautiful coffee will not happen.

The first thing to understand is what happens during the coffee making process. Aggregates (particles of coffee) when exposed to hot water to "extract" the essential solute (flavor, solid, and oil) of the particles. The extraction process appears small bubbles in water, creating an infusion we call coffee. In theory, perfect extraction will pick up all that is desired from the coffee beans and into the cup, leaving behind all the undesirables. Is this possible? Right now, only in our imagination. But some methods we can do.

Water quality

The water to be used must be correct or the coffee will not be perfect. The infusion you drink is mostly the water element. The taste of coffee can easily be contaminated by the influence of other substances. The best rule of thumb is, if the water you're going to use does not taste good, then do not use that water. It will not bring up a typical "character", such as sharp or astringent qualities. The unpleasant water also makes the coffee uncomfortable. As a rule, bottled water is the best choice for you. Urban water is usually not good enough for high quality coffee, unless your water uses a good filtering system. Distilled water also should not be used, because all mineral content has been removed. Minerals in water are essential for the extraction process. It is important to note that if you use a certain type of container to store water, then you should often clean the container thoroughly. The buildup of bacteria in water containers used to brew coffee will have a dramatic negative effect on coffee. This is one of the most neglected sources of difficulty when brewing coffee.

Water, And Its Influence to Coffee Extractions

The ideal temperature range for hot brewing is 195 to 205 degrees Fahrenheit. It's hot enough to be extracted carefully and quickly, but not so hot that it's out of control. The boiling water only takes 2-4 minutes to produce a balanced extraction.

-  Water temperatures over 205 degrees Fahrenheit tends to be more than just extracting something from a coffee powder, resulting in a bitter coffee;
-  Water temperatures below 195 degrees have a long time of extraction, which often causes acidic coffee and underdeveloped.

A range of 195 to 205 degrees is not an objective standard of water temperature to make coffee. This is just the range most likely to be used by people in the world because it tends to make perfect and balanced coffee. You are free to set yourself the temperature that suits you from the proven temperature range, but I do not recommend it unless you are an experienced coffee veteran. There are some coffee professionals who use low temperatures to get different coffee results. One of the finalists of the 2013 World Championship World Championships uses water at 176 degrees Fahrenheit. Another major figure in the world of coffee usually uses a temperature of 190 degrees in his Aeropress prescription. This can be done if you have master level control over the coffee variables you make, but most of us like to hold on to the classic range of 195 to 205 degrees. 

There are two basic concepts in coffee making that you need to understand, namely percolation and maceration. Percolation means water is allowed to flow around the particles and through the aggregate of ground coffee. Maceration means ground coffee soaked (or soaked) in water. Understanding the extraction process will allow you to learn how to brew coffee perfectly. First, grinding (the size of aggregate) of coffee is very important. The smoother the grinding results, the surface of the coffee powder will be more affected by hot water. Coffee beans without fine milling, will produce a small surface area, so it is not possible to produce perfect coffee. The tendency is to assume that finer coffee is milled, the better the infusion will be. This is where you can destroy a nice cup of coffee be as smooth as possible. If the grind is too smooth, and the exposure is too long, you will get more than you want. Over-extraction of aggregates will dissolve too many unwanted compounds, commonly referred to as "bitter".

There are important exceptions to "the right brewing time". 90 percent solubles are extracted during the initial phase of the brewing process. It is possible to achieve your best results by grinding a bit on the smooth side, and shortening the extraction time. For example, when I use ground coffee in the French press, or the brew and filter method, I use a 3-minute extraction time. In the same way, you can also use more coffee than usual in a drip brewer with a short extraction time. These are all issues of increasing surface area, reducing extraction time, and getting fewer bitter compounds that take longer to dissolve. It boils down to experimentation, and find your perfect brewing formula.

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