How the Water temperature of hand-made Fine Coffee affects Fine Coffee

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How does the water temperature affect coffee?

Paul: "the water temperature will directly affect the release of different substances during cooking."

There are many chemical reactions during cooking. Water will extract chlorogenic acid, acetic acid, malic acid, caffeine, oil and so on. These substances will also be released at different time points. For example, caffeine and fruit acid are released in the first part of cooking, sweetness is released in the middle, and bitterness is released in the latter part.

So what does this have to do with water? The higher the temperature of the water, the faster the substance will be released, and since each substance affects a certain flavor, the cook must carefully control what is extracted at each time.

Paul: "when the temperature is higher, it is more difficult to control the extraction. Some substances with bad taste are released quickly. Words such as too strong and scorched taste are usually used to describe this coffee whose flavor is out of control due to high temperature extraction." "

What about the low temperature?

"the best evidence is that people usually say that the cold coffee is too light because the brewing water is too low," Paul reminded me. However, anyone who has drunk it knows that cold coffee is very smooth, sweet and low in acidity. Although lengthening the brewing time can make up for the low water temperature, some substances are not extracted at low temperatures. As Paul said, "the release rates of different flavor components are different at different temperatures."

In addition, because the brewing time and grinding thickness can not make up for the defect of brewing at low temperature, the brewed coffee will have a smelly sour taste and lack of alcohol thickness. Because the substance extracted is mainly acid, there is less fat to increase the thickness of alcohol, and less sweetness and bitterness to balance the flavor of coffee.

Accurate cooking is very important, and controlling the water temperature will give you a better flavor.

It is very important not only to have the correct water temperature, but also to maintain the consistency and accuracy of cooking. As Paul said, "unstable water temperature is like turning the oven on and off all the time while baking a cake, causing the oven to lose temperature, and the result will be very bad."