You have invested in great beans and a quality grinder. But if your water temperature is off, your coffee will suffer. Heres why it matters and how to get it right.
The Science
Water temperature affects extraction — the process of dissolving soluble compounds from ground coffee. Too hot and you over-extract, pulling out bitter, astringent compounds. Too cold and you under-extract, resulting in a sour, thin cup.
The Sweet Spot
The Specialty Coffee Association recommends a brew temperature of 92-96°C (197-205°F). This range extracts the desirable sugars, acids, and oils while leaving behind the harsh compounds.
Practical Tips
- No thermometer? Boil your kettle and wait 30-60 seconds before pouring
- Dark roasts: Use the lower end (92°C) as they extract more easily
- Light roasts: Use the higher end (96°C) as they are denser and need more energy to extract
- Cold brew: The exception to the rule — room temperature or cold water with a 12-24 hour steep time