Temperature Curves
The relationship between heat and extraction in coffee brewing.
Temperature is a powerful variable in coffee extraction. Understanding how heat affects solubility and extraction kinetics can help you dial in the perfect cup for any coffee bean.
The Science of Temperature
Higher temperatures increase the kinetic energy of water molecules, allowing them to extract compounds from coffee more quickly and efficiently. However, temperature also affects which compounds are extracted.
Different flavor compounds have different solubility thresholds. Acids extract at lower temperatures, while sugars and oils require higher heat. This is why temperature control is crucial for flavor balance.
Optimal Temperature Ranges
- Light Roasts:200-205°F (93-96°C) to extract delicate flavors and bright acidity
- Medium Roasts:195-200°F (90-93°C) for balanced extraction
- Dark Roasts:185-195°F (85-90°C) to avoid over-extraction and bitterness
Temperature Stability
Maintaining consistent temperature throughout the brew is just as important as the starting temperature. Temperature drops of even 5-10°F can significantly impact extraction and flavor consistency.
Pre-heating your brewing equipment helps maintain temperature stability. Rinsing your filter with hot water not only removes paper taste but also warms the brewer, reducing heat loss during extraction.
Experimenting with Temperature
Try brewing the same coffee at different temperatures to understand its flavor profile. Start at 200°F and adjust in 5°F increments. Keep detailed notes on acidity, sweetness, body, and aftertaste at each temperature.
A simple digital thermometer is an invaluable tool for temperature experimentation. Variable temperature kettles with precise controls make consistent brewing much easier.