How does temperature affect coffee flavor?

Netizens asked: the water used to extract coffee, how does the water temperature too high or too low affect the flavor of coffee? Once tried a type of coffee, coffee is newly opened, freshness can be guaranteed, but somehow the aroma, mellow, acidity can hardly be felt, the initial guess is the cause of the high water temperature, but can not be sure, about the effect of water temperature on coffee flavor, want to know in more detail.

Um... (contemplative) Eggs feel that this problem can not be solved by temperature, but temperature is indeed a part of the impact, and can not be separated from others.

It is true that the temperature of the water affects the extraction of coffee juice, but the reason why it is good or bad cannot be attributed to the temperature of the water, but to the fact that the brewer does not know anything about coffee. As the saying goes, "it is not the knife, but the person." water is just a tool to be used.

Brewers had better have a certain degree of understanding of coffee itself (through the accumulation of their own experience or information in books). According to its variety and origin, there will be differences in flavor, and its baking degree determines the promotion and retention of flavor. Then synthesize the above two points, and then according to the size of its ground beans to determine two points:

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!

Let me give another example to dispel everyone's myth about temperature: "Ice drop Coffee" is completely cold-extracted coffee, this kind of coffee can also achieve the purpose of extracting coffee juice by soaking in cold water for a long time, so I get a concept: the lower the water temperature, the longer the soaking time to extract reasonable coffee juice.

From a scientific point of view, roasted coffee beans can be magnified under a microscope to see numerous fibrotic holes in which coffee essence is attached, and under the immersion of water, the essence and water are mixed out.

And I once read a Japanese experimental report that it grinds coffee beans to a very fine degree, and each coffee powder is even smaller than a small hole (that is, there is no hole). After soaking in water, the effect of extraction is very poor, so blindly pursuing fine powder is not the best way, and it is easy to coke in coffee because it is too fine to encounter high temperature.

The relationship among water temperature, coffee thickness and soaking time can achieve the best performance through the accumulation of knowledge and experience, so why do we always see hand baristas smell and touch coffee after they get the coffee?

It is recommended that beginners master that if the bean powder is thicker, the soaking time can be longer; otherwise, it will be shorter. Second, if the water temperature is high, the beans will be thicker and the soaking time will be shorter. Third, the water temperature is low, the beans are ground finer, and the soaking time is longer. Fourth, shallow baked beans are finer than deep-baked beans, with good taste and extract a little more regional flavor of beans. According to my suggestion at four o'clock, the beans are not easy to scorch, the flavor of the beans is easy to highlight, and the failure rate is lower.

Even if you say to the above, the low water temperature should not be lower than 75 degrees, and the high water temperature should not be higher than 95 degrees, preferably.

(PS: the control of soaking time depends on the amount of water and the speed at which it flows out.)

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The author introduces: egg IN Beijing

The author of Taiwan food travel book "picking up Taipei-Real Taste" and "picking up Taipei-Heart Travel"

Founder of CafeDeSOFA sofa coffee shop