temperature
If you add sugar to cold water, it dissolves very slowly. But if added to hot water, it will dissolve quickly. Of course, this truth also applies to coffee, the higher the water temperature, the faster the extraction speed. In other words, if your coffee tastes too bitter, but you want to keep the time and abrasion the same, you can try lowering the water temperature. If your coffee tastes too sour, you can raise the water temperature appropriately.
In addition, some substances in coffee are only extracted at high temperatures. According to Tristan Stephenson in TheCurious Barista's Guide to Coffee, "Compounds that bring a bitter flavor are only extracted in water close to 100ºC (212ºF), which is why we recommend avoiding water temperatures above 95ºC/205ºF as much as possible." ”
The SCA (American Specialty Coffee Industry Association) recommends a brewing water temperature of 90ºC to 96ºC (195ºF-205ºF). In order to enhance the flavor of the coffee, the water temperature can also be selected according to the flavor characteristics. If you want to highlight the acid, you can use 60–71ºC of water, the alcohol thickness, and the sense of balance is good. Want to highlight the sweetness with 38ºC water, clean taste.
With this article you can make a big fuss with these parameters, but be sure to try to change the water temperature one last minute. In general, adjusting the brewing parameters starts with the adjustment time and abrasion.
