How Does Brewing Temperature Affect The Coffee Flavor?

The ingredients in the coffee ground are extracted at different stages depending on the water temperature of the brew. During brewing, hot water extracts most of the compounds in coffee. The warmer the water, the easier it is for the compounds in coffee to be extracted.

As a coffee lover, do you prefer cappuccino, mocha or latte? Do you know the difference between cappuccino, mocha and latte?

The more molecular interactions, the more extraction. When this happens, the water molecules dissolve more compounds from the coffee molecules, which affects the taste and smell we experience in coffee.

If we use low-temperature water extraction, we will not be able to extract the full coffee flavor, which contains these fascinating volatile compounds.

However, the study notes that this changes when coffee is brewed at low temperatures, such as when coffee is extracted at low temperatures (from room temperature to zero) for several hours.

It produces complex flavor characteristics because this extraction method alters the extraction balance of most compounds. It contains sugars, organic acids, chlorogenic acids, caffeine, and other insoluble compounds that require more extraction time.

Do you like cold brew coffee? Do you know the difference between regular coffee and cold brew coffee?

Long time low temperature extraction, let the sugar fully extracted, make cold brew coffee more sweet, more like caramel. Coffee, by contrast, is less bitter and astringent.

Usually, the temperature of brewed coffee is around 90°C. However, this temperature can be too high to cause burns, and the taste and aroma of coffee may not be available at this temperature range. The best way to drink coffee this way is to sip or sip. You just need to inhale a small amount of coffee solution and inhale air to quickly cool the drink.

When the temperature exceeds 70 degrees, the flavor and aroma of coffee become more pronounced and can be perceived by humans. At this temperature, the coffee releases a lot of heat, which can increase the aroma experienced, but inhibit the taste of the tongue and affect taste. At this stage, volatile compounds are released more quickly and evaporate more quickly.

Brazil is one of the largest coffee exporters in the world. Do you know what climatic factors affect coffee growing in Brazil?

A strong aroma is felt at a temperature of about 70°C, and it lasts until about 60°C. Tasting at this stage is often challenging, especially if the coffee is very delicate. In fact, studies have shown that different coffees brewed to the same degree can taste very similar at higher temperatures.

What we experience at 70°C is mainly bitterness and aroma, while the flavor part usually only smells of baking.

These flavors will last until the coffee cools again at 10°C. At this temperature, we might find an increase in bitterness. Some say coffee's bitterness is strongest at around 56°C.

What extra flavors do you like to add to coffee when you brew it every day?

At temperatures below 50°C, the flavor and aroma of coffee change markedly, with the aroma becoming less pronounced, mainly due to the reduction of steam produced as the coffee cools.

The bitterness is reduced, allowing the body to experience more complex flavors. The maximum flavor is felt between 31 °C and 50°C, mainly in relation to acidity and sweetness. The highest sweetness is about 44°C, while the least bitter is about 42°C.

Interesting small changes may occur between 31 and 37°C. Volatile compounds associated with sweet, fruity, floral, herbaceous, acidity and nutty flavors are more pronounced in this temperature range. At this point, you can really experience the flavor characteristics of a cup of coffee.

As a coffee lover, do you know the difference between iced, cold drip, and cold brew coffee?

Acidity is best at lower temperatures, such as 25°C, compared to 44°C or 70°C. A cup of Kenyan coffee at this temperature, for example, will bring the taste alive and the acidity brighter. It allowed us to taste the full range of flavors of this single-origin coffee and showed us that the same coffee might have different flavors at different temperatures, and that the same cup of coffee would taste worse at higher temperatures.

Whether you prefer your coffee hot or cold, it's important to understand the effect of temperature on the flavors and aromas you experience.

The next time you enjoy your coffee, take note of the flavors and aromas you experience at different temperatures, and try to find the temperature range between sour, sweet, bitter, and sweet. It will help you find out what kind of coffee you like.

As a coffee fan, you must have had a latte. So, do you know what a Spanish latte is?