To sum up, the recommended temperature for hot water for each roast level is:
- Dark roast: 88°C
- Medium-dark roast: 90°C
- Medium roast: 92°C
- Light bake: 94°C
8 common roast levels of coffee:
Dark Roast: Italian/French Roast; Medium-dark roasting: city-wide/urban roasting; Medium Roast: American/High Roast; Light Roast: Cinnamon/Very Light Roast.
The order of the coffee ingredients extracted during the pour-over coffee process:
When hot water is poured into coffee, various components such as bitterness, sourness, and sweetness are extracted.
However, all of these components are not extracted at the same time;
"Sour", → "sweet", → "bitter", → "off-flavor"
Sour/sweet
The sour and sweet components are extracted first, as they dissolve easily in hot water.
Sour components are not easily affected by water temperature and can be extracted even at low temperatures, but some sour components are difficult to extract unless the temperature is high, so high-temperature extraction will bring out a more complex sour taste.
By the way, the sour ingredient is extracted first, so it is impossible to "avoid" it. If you want to reduce the sourness, extract at high temperatures to emphasize the bitterness rather than suppress the sourness itself.
Bitter/miscellaneous
Bitterness is second only to sour and sweet. Secondly, there will also be miscellaneous ingredients such as astringency.
Over-extraction can lead to bitter and other unpleasant tastes, making it difficult to drink.
Recommended hot water temperature for each coffee roast level
The balance of bitterness and acidity in coffee beans varies depending on the degree of roasting, and the extraction efficiency varies, so the water temperature needs to be adjusted according to the degree of roasting.
- Dark roasted beans have a lot of bitter components, so they are easy to taste. Since the water content of the beans is low, the water absorption rate is correspondingly high. → extraction efficiency is good.
- Lightly roasted beans have a lot of sour ingredients and are difficult to taste. Due to the higher moisture content of legumes, they have a lower water absorption. → poor extraction efficiency.
Beans with good extraction efficiency can be extracted at low temperatures, while beans with low extraction efficiency can be extracted at high temperatures for a balanced taste.
Suitable for dark or medium dark roasts
Dark roast: 88°C
Medium-dark roast: 90°C
- Dark roast contains mainly bitter components (bitterness and miscellaneous flavors are likely to occur)
- The coffee liquid falls slowly from the filter cup, and the extraction efficiency is good (prone to bitterness and miscellaneous tastes).
Therefore, it is best to extract at low temperatures to avoid excessive bitterness and unpleasant tastes. Brewing at low temperatures reduces bitterness and makes it easier to drink.
For medium roasts
Extraction temperature: 92 °C
- Bitterness and acidity balanced
- The rate at which the coffee liquid falls out of the filter bowl is average.
The roast degree has a well-balanced bitterness and acidity, so it brews at a temperature between a dark roast and a light roast.
It can also be used as a base at 92°C, and if you want to emphasize the bitterness, you can brew at a higher temperature, and if you want to emphasize the sourness, you can brew at a lower temperature. It can also be adjusted to your liking.
For light baking
Extraction temperature: 94 °C
- Light roasting, mainly sour ingredients (less likely to produce bitter and unpleasant tastes)
- The coffee liquid falls quickly from the filter bowl and the extraction efficiency is poor (it is difficult to produce bitter and unpleasant tastes)
Lightly roasted beans are mainly sour and have poor extraction efficiency, so they should be extracted effectively at higher temperatures.
It effectively extracts sourness and sweetness while adding a slight bitterness for a firmer taste.
Finally, the above are just some recommendations, and there is no set standard for water temperature. Friends can adjust the water temperature accordingly according to their bean conditions and taste preferences. It's OK to brew it and drink it comfortably~
Part of the picture is from the Internet: invasion and deletion contact