If you’re a coffee lover, you’ve probably wondered about the ideal water temperature for brewing the perfect cup. It sounds like a straightforward question, but the more you delve into it, the more complex it becomes. In this article, I’ll explore three different approaches to finding the ‘perfect temp’ for brewing coffee and share my own perspective.
The Three Schools of Thought
When it comes to the optimal coffee brewing temperature, there are three main theories worth considering. Each approach has its reasoning and can yield excellent results.
#1: Use Boiling Water for Coffee
The most recent theory, popularized by Australian barista prodigy Matt Perger, suggests using water as close to boiling as possible. This approach has gained support from many coffee gurus. The main arguments for this method are:
- Efficiency: The hotter the water, the more efficiently it acts as a solvent, extracting the flavors from the coffee grounds.
- Heat Loss: Water temperature drops significantly when poured over coffee due to heat transfer. Preheating the brewing device mitigates heat loss, but using boiling water ensures consistency.
- Consistency: Boiling water allows you to visually determine if you’ve reached the right temperature, even without a precise thermometer.
#2: One Perfect Temperature
The old school way of thinking is that there is one ideal temperature for brewing coffee. Many coffee enthusiasts believe that temperature is around 200°F or 93.33°C. This temperature is easy to remember and falls within a convenient range for most coffee makers. While some claim that hotter water ‘burns’ the coffee, lowering the temperature slightly can avoid this issue.
#3: Adjust Temperature According to Brew Type and Beans
The most flexible and nuanced approach suggests that there is no one-size-fits-all ideal temperature for brewing coffee. Instead, the temperature should be adjusted based on the bean type, roast degree, and brewing method. This is the approach that I personally endorse. Here’s why:
Water temperature plays a crucial role in the extraction process. Different compounds are extracted at different temperatures, and the mineral composition of the water also affects the flavor profile. Consider the following guidelines:
- Light Roasts: Brewing light roasts often requires water close to a boil. These beans are more difficult to extract, so using almost boiling water can enhance the extraction process.
- Dark or Medium Roasts: Lower the temperature to around 200°F/93°C or even lower to avoid extracting bitter flavors from dark roasts.
A Few Examples
Sticking to one temperature only limits your brewing possibilities. Coffee, like cooking, offers various methods suitable for different ingredients and recipes. Let me share an example that illustrates the importance of flexibility:
A few years ago, I tried cold brewed espresso for the first time. It defies expectations—it’s brewed with ice-cold water, and yet, it tastes fantastic. The lower temperature brings out new flavors that aren’t experienced in traditional hot brewing methods. This demonstrates that there are unique flavors to explore beyond conventional temperature norms.
Brew Methods Matter
Consider the World Aeropress Championship and its winning temperatures over the past decade. These winning temperatures range from 75-85°C/167-185°F—far from a rolling boil. It wasn’t until Wendelien van Bunnik from the Netherlands won in 2019 using 92°C/197.6°F plus Aesir filters that we saw a temperature closer to the recommended standard. This highlights that different brewing methods have different optimal temperatures.
Temperature is Important, but Experimentation is Key
In the end, there is no definitive answer to the ideal coffee brewing temperature. It depends on your preferences, brewing style, and the beans you use. Don’t blindly follow rules and advice. Instead, experiment and find the temperature that works best for you.
For more coffee-related content, visit Marmalade Cafe. Happy brewing!