The relationship between the water temperature of hand-brewed coffee and the freshness of coffee beans the fresher the water, the higher the water temperature.

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Water temperature and water dissolution of hand-brewed coffee:

Refers to the process of dissolving soluble molecules in coffee cells in hot water. Determining the water temperature is the most important step to extract the flavor of coffee. Coffee beans 2/3 are made up of insoluble cellulose and 1/3 are soluble odor molecules that are dissolved in order according to the size of the molecules when they come into contact with water. The first small molecules dissolved include acidity and aroma, then the sweetness of middle molecules, and finally the bitter taste of macromolecules, which is where the different levels of coffee taste come from.

Relationship between water temperature of hand-brewed coffee and freshness of coffee beans:

Take the filter paper dripping method as an example, a large amount of carbon dioxide is stored inside the freshly baked beans, the best flavor is not developed, and the taste is not so easy to dissolve, so it needs to be cooked with [higher water temperature]. The water temperature is 1-2 degrees higher than the usual water temperature, and the powder layer is very exuberant when it encounters hot water, forming a layer of air bubbles on the surface and showing an obvious hamburger shape when steaming.

If the beans are past the best drinking period, the water temperature of hand-brewed coffee is recommended to use [low water temperature] and prolong the extraction time. The first flavor substances lost are mainly flowers and fruits, volatile acids, spices and herbs, while nuts, chocolate, caramel and other flavors are relatively not volatile, so rough grinding and long-time extraction can be chosen. Or fine grinding, shorten the extraction time, this is a dynamic adjustment process, try several times to find their own way.

Related recommendations: steaming and water injection of hand-brewed coffee data of water temperature and powder-water ratio of hand-made coffee