Selection of water temperature for filter paper dripping method

When using the filter paper dripping method, the taste balance can be best achieved at the water temperature of 82 °C ~ 84 °C. Exceeding this temperature will make some flavors particularly obvious, and if you don't reach this temperature, you won't be able to extract enough delicious ingredients.

Water temperature

The effect on taste

Above 88 °C

If the water temperature is too high, it is easy to produce bubbles, resulting in incomplete steaming.

88 °C ~ 84 °C (suitable for deep and moderate baking)

The taste is strong and the bitter taste is obvious.

84 °C ~ 82 °C (suitable for all baking degrees)

The taste is even.

82 °C ~ 77 °C (suitable for deep baking)

It can suppress the bitterness.

Below 77 °C

The water temperature is too low, steaming is not complete, and the extraction is insufficient.

The freshness of beans needs to be adjusted accordingly:

Freshly baked beans. At this time, the beans are still emitting a large amount of carbon dioxide, and if the coffee powder is injected with hot water above 90 °C, it will emit a lot of foam and destroy the steaming layer. Therefore, freshly baked beans should be slowly extracted at a temperature below 80 °C. Beans baked for more than two weeks. At this time, the beans are not fresh enough, and the high temperature above 90 °C is needed to effectively extract enough active ingredients.

The water temperature also needs to be adjusted with different baking degree:

Usually deep baking is suitable for slightly low temperature (75 °C ~ 79 °C) or medium temperature (80 °C ~ 82 °C), and shallow baking is suitable for medium temperature or slightly high temperature (83 °C ~ 85 °C).