What are the ideal temperatures for brewing tea and coffee?

What are the ideal temperatures for brewing tea and coffee?

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0 thoughts on “What are the ideal temperatures for brewing tea and coffee?”

  1. Lots of coffee people on here! I’ll add one for the tea portion of this question.
    It is meaningless to talk about water temperature without talking about duration. Generally speaking, duration and temperature have an inverse relationship, i.e., the hotter the water, the shorter the steep, and the cooler the water, the longer the steep. Using water that is too hot for too long results in bitterness and astringency. Using water that is too cool for too short a duration results in weak flavour. Using various combinations yields a variety of flavour profiles. Some people brew their tea cold (infusing the tea for a very long period of time using only cool water) to great effect.
    Furthermore, all teas (even teas in the same oxidation category) are different depending on varietal, quality of processing etc. Therefore, my advice is to experiment with the tea you have on hand to find the ‘ideal’ brewing parameters for the tea to suit your taste.
    As a rough guide to start off your experimentation, with the way most people brew tea (that is, brewing in the minutes, anywhere from 3 to 5), green teas would require cooler water (60-80°C), oolongs may take water between 80-90°C and black teas can be steeped at a full rolling boil of 100°C.

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  2. I’m not into coffee, so I’ll talk about the tea.
    Black tea : 100°C aka boiling water.
    Green tea (Japanese) : 70°C – 80°C water.
    Green tea (Chinese) : 80°C – 90°C water.
    White tea : 70°C – 80°C water.

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  3. I would have to argue that you can definitely brew coffee and tea above 92 degrees Celsius/197.6 degrees Fahrenheit, it just depends on the coffee and tea being used.
    With coffee, a good starting point for temperature is going to depend on the roast level of the coffee you are using. If you are using a dark and oily bean, like a French or Vienna roast, or really anything past second crack, you will typically want to brew at a lower temperature, around 195-198 degrees. For lighter roasted beans, or basically anything between 1st and 2nd crack, ideal brewing temperatures are typically between 198-205 degrees. If you doubt that coffee can be brewed this high, run some taste tests! Anything above 205 will most likely result in the extraction of unfavorable bitters in the cup, and anything below 195 may result in not bringing out the sweetness and complexity that the bean might have to offer.
    With tea, typically herbal teas can be brewed close to boiling and be delicious. Black teas are usually best at around 200, and green teas are probably best at around 180 degrees. Of course there are exceptions to the rule and you can play round with parameters for each tea, but this is a start. Happy brewing!

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  4. Not going to comment on the coffee, but with Tea, it totally depends on the type of tea and the quality of it. A black tea or a rooibos, you want to steep it at a hotter temperature than a white or green tea. Also, the better quality of the tea, you usually have to steep it at lower temperatures. I usually steep green tea around 80 degrees (Celsius), so I let the kettle cool off for a bit before I steep it. I don’t really drink black tea, but you usually should do that around 100 degrees (Celsius), so right after the kettle has boiled.

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  5. I don’t drink tea, but I drink a LOT of coffee. I make coffee with a Yama Vac pot, French press, Technivorm and Aeropress. For all of these methods except the Vac pot, I heat my water to 203 F. This allows for the best flavor extraction as the water cools to below 200 F.
    For the vac pot, I heat the water to about 195 F over a low flame. Then I seal the top to the bottom, and let the magic begin.

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  6. Haven’t any idea about the brewing of tea. But making coffee does require careful monitoring of the temperature according to how you brew your coffee.
    For example, filter coffee etc, requires slightly cooler temperatures, as does the French press pot. If you use water that has just boiled, you risk cooking the grounds, not extracting coffee. The result is a flavor that is ‘stewed’, bland, lacking characteristics (except heat!) of flavor and smell. Why would you want to do this to your coffee?
    When using a Moka Pot, the temperature should be higher because you are using pressurized hot water for extraction through coffee grounds. For expresso makers, extraction occurs from extra pressure in the steam.

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  7. The ideal temperature for brewing coffee is 92 degrees celsius. Tea, on the other hand, varies. Oolong tea (one of my favorite Chinese teas) is 88-92 degrees.
    For coffee, anything exceeding 92 degrees Celsius would result in a burnt flavor, which destroys the distinct characteristic of the coffee itself. Likewise for tea.

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  8. For tea it depends on the delicacy of the leaf and the tannin content. Tannins dissolve at 80C+, so a good traditional British cup of black tea should always using freshly boiled water.
    Commercial fruit and herbal teas often contain hibiscus, so those and mint tea need infusing with boiling water to release their flavour.
    For green tea it depends on the type. You don’t want it as full of tannin as black tea, so around 80C is good, or 70C for a more lighter more delicate leaf.
    This is why you get filthy tea in coffee shops. Coffee machines make hot water at 92C, which is too hot for green tea, and not hot enough for a decent cuppa!

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  9. Black tea should be steeped in freshly boiled water for about 4 minutes, depending on how strong one wants it.
    Green tea should be steeped in water around 150-160F, or water that was boiled and cooled for a few minutes, for maybe 2 minutes.
    Oolong should have water between that for green and black, around 190F.
    White tea should be about 200F, for up to 7 minutes due to the lightness of its flavor.
    Herbal teas can be brewed in freshly boiled water for several minutes.

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