What is the effect of temperature on a cup of coffee? How to pay attention to this influence

Professional coffee knowledge exchange More coffee bean information Please pay attention to coffee workshop (Weixin Official Accounts cafe_style)

In a cup of coffee, 98% is water, and the temperature of the water also determines the taste of the final coffee.

During the brewing process, water and coffee undergo some complex chemical reactions, and the temperature of the water directly affects the extraction rate of different components in the coffee during brewing. Water extracts quinic acid, amino acids and tannins, caffeine, oils and other substances contained in coffee. Different stages of brewing produce different reactions: caffeine, for example, is extracted early in brewing; fruit acids are extracted early, then sweet, and then bitter at the end.

Water temperature is very important for coffee, not only before brewing, if there is no special brewing scheme, we also want coffee brewing to maintain consistency, consistency of water temperature, consistency of water flow thickness and speed, etc.

Unlike cold extraction, hot brewing is difficult to compensate for the low temperature by brewing time or grinding thickness. Because the compounds extracted first are mainly acids, if the temperature is not enough, it is difficult to extract oils and balance the sweet and bitter flavors of coffee.

However, anyone who has tried super-cold extract knows that it is known for its smooth, sweet taste and low acidity. Although extended extraction times are used to compensate for low water temperatures, certain compounds are not extracted at certain temperatures.

So water temperature control is crucial. Pay attention to the temperature of the water to make the coffee taste better.