What is the appropriate water temperature for brewing coffee? how to control the water temperature of coffee to stabilize it?

Professional coffee knowledge exchange more coffee bean information please follow the coffee workshop (Wechat official account cafe_style)

Theoretically, in the whole process of brewing and extraction, the hot water temperature in contact with coffee powder should be kept at 91-94 ℃, which is called the optimum extraction water temperature. The temperature range of 91-94 ℃ means that if the water temperature is lower than this range, the coffee will show obvious sour and astringent taste, and if it is higher than the water temperature, the coffee will show a more obvious bitter taste. The temperature range of 91-94 ℃ also means that the water temperature of good extraction should be lower than the boiling point of 100 ℃. In that case, "brewing coffee" in the professional coffee extraction knowledge system often represents a mistake-good coffee can not be brewed.

Of course, the optimal extraction water temperature above is only a theoretical range, and we need to refer to other factors in practice. For example, if the coffee beans are roasted deeply, the temperature should be low; if the coffee beans are lightly roasted, the best temperature should be close to the lower limit, or even slightly higher than 94 ℃.

The water temperature of brewing coffee should be inversely proportional to the degree of baking.

All kinds of brewing method extraction water temperature is not consistent, American electric drip rate kettle due to different brands, mostly controlled in the constant temperature extraction range of 92 ℃-96 ℃, espresso machine can be based on the baking degree used by each store, the water temperature is set in the range of 88 ℃-93 ℃, basically, the deeper the baked, the lower the water temperature is, about 88 ℃, and the shallower the roasting is, the higher the water temperature is, about 93 ℃.

The fiber quality of deep-baked beans is seriously damaged, and its structure is loose and fragile. It is appropriate to be gentle and extract at a slightly lower water temperature, so as not to extract too many bitter ingredients with high coke.

On the contrary, the fiber damage of shallow baked beans is lighter, the structure is more dense, and it is not easy to extract than deep baking, so it is appropriate to dominate and use a slightly higher water temperature to avoid insufficient extraction.

If the shallow roasted coffee is brewed at a water temperature below 82 ℃, it will only extract low acid, unable to extract enough sweetness and a small part of high sweet bitterness and fragrant wood ingredients, resulting in a very uneven and irregular dead sour taste.

Brewers had better have a certain degree of understanding of the coffee itself (through the accumulation of their own experience or books to find information), according to it

There will be flavor differences in varieties and producing areas, and the promotion and retention of flavor will be determined according to its baking degree, and then the above two points will be combined, and then two points will be determined according to the thickness of its ground beans:

The level of "brewing water temperature" and the length of "brewing time"

Only in this way can we really solve the problem of coffee extraction!

High temperature extraction

It will be difficult to control the extraction, and some undesirable flavors and ingredients will be released quickly. High temperature cokes the fine coffee powder quickly, and [charred coffee] is usually used to accurately describe coffee with defective flavor control under high temperature extraction.

Low temperature extraction

If the water temperature is not enough, the coffee can not be extracted correctly, and the extracted coffee will have a little astringent and sour taste. But low water temperature also has a way to make good coffee, which is to prolong the soaking time of water and coffee powder.

END