Which is the best temperature for making coffee?

Which is the best temperature for making coffee?

You can check the answer of the people under the question at Quora “what is the perfect temperature for coffee

0 thoughts on “Which is the best temperature for making coffee?”

  1. It depends on what kind of coffee you are making. And sometimes you have different purposes.
    The first thing to establish when it comes to coffee is that 100 degrees celcius will have a negative effect on how the aromas blend with the water. Some coffee places make coffee at 97 degrees, but that is a little bit to hot, often it is made that way because the coffee is gonna sit in a thermos for a while and then the temperature will drop. However the aromas are already affected.
    So for most brewed and pressed coffee the best temperature that I know of is 87 degrees. And when it comes to espresso/milk based coffee the milk should be 66 degrees, otherwise the risk is high that in frothing the milk will burn or be so warm that you burn your tounge. The es…

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  2. To make coffee it’s approximately 190 degrees. After you’ve made the coffee drop the temperature to 180 or 170 degrees. It will be very hot, be careful. This is the temperature we use on our truck’s with ground coffee. I do know that the water has to be at least 180 degrees to make it. We just do it at 190 and drop the temperature after it’s brewed.

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  3. Do you mean the weather, or the water? If the latter, around 90 degrees C. But such a temperature is impossible to achieve with any precision, because even as you pour it the water is losing heat. So a good rule of thumb is sufficient: wait until the water in your kettle has settled and stopped bubbling, use a splash to warm your cup or mug, and then make your coffee. That’s close enough. What you really want to avoid is pouring boiling water onto your coffee, because it will affect its flavour negatively.
    If on the other hand you do mean the weather, well, any time is good.

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  4. I see more and more information coming out lately about the exact procedures of the best way to brew coffee. Specificity about brew temperatures, IMO, are irrevalent to making a better cup of coffee. The most important aspect to making great coffee is to only use freshly roasted (within 3 days is best) and to only grind just before brewing. Getting caught up in exact brew temperatures when making hot or cold coffee is much less important!
    Most hot brewed coffee uses water just off the boil. Most cold brewed coffee uses water at room temperature. Those are basic guidelines that should be adhered to. Combine that with coffee that is freshly roasted and ground immediately before brewing……..and you have a recipe for success. Try it!

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  5. Which is the best temperature for making coffee?
    That depends on the coffee, the brew method, and the grind size. There’s no “best” temperature, only the most appropriate set of conditions for bringing out the desired flavour characteristics.

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  6. My answer is for the typical American “cup of joe.” It’s what I drink so it’s what I’ll answer.
    Generally I’d say “very hot.” I’m hesitant to even give an actual temperature because if you are using a thermometer to measure your water temperature for a cup of joe the battle and point is lost.
    Closer to boiling is great if you plan on adding cold creamer or milk. I drink mine black and make it with my instant hot water dispenser which I think is in the 208 range with variability.
    I defy anyone to really taste the difference between a cup of joe brewed at 210 versus 195. The sheer snobbery involved would be nothing but show.

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  7. America’s Test Kitchen has done extensive testing of brewing coffee. And the results clearly show that Jamie Huang is correct. The range of acceptable temperatures for brewing coffee is between 195°F (91°C) to 205°F (96°C) .

    From their website:
    When brewing coffee, using good water is key. We used fresh spring water in our testings.
    For a good brew, it’s crucial that water temperature stays between 195-205 degrees for the majority of a machine’s brew cycle.
    Design is important. Ease of use and intuitive programming settings are characteristics that should not be overlooked when purchasing an automatic drip machine.
    Notable Quote: “The Technivorm Moccamaster did a fabulous job. It spent 87% of its brew cycle in that sweet spot of 195-205 degrees—that’s exactly where you want the water temperature. And that was reflected in the coffee, people really liked it.”—Adam Ried
    Our Winner: Technivorm Moccamaster 10-Cup Coffee Maker with Thermal Carafe

    Whether you make pour-over coffee, cold coffee, brewed coffee, french press, or any other preparation method, that’s the temperature you want.

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  8. “Just off the boil”….. and we all have different calculations of that. Automatic espresso makers and the better drip machines can get very precise, but most of us making press or drip do some variation of a hand pour and if you’ve settled on 95C and your fancy gotta have gooseneck kettle loses 2.4 degrees during the pour and contact with the not-95C coffee ground and not-95C filter paper/filter mechanism whadda you do?
    And then you have the problem of cold brew. I’m not going to bet a lot of money on it but I think “cold” doesn’t mean 95C. And you have the very popular boilable methods used in making Turkish Coffee. Coffee boils at a HIGHER temperature than water, and the Turkish (coffee) fanatics I know have never complained that their coffee was burnt.
    The testing done is similar to wine testing. Some arbitrary individual or individuals established what a good Burgundy should taste and look like and scientists test to see if it meets those standards. Coffee Geeks have established a criteria for coffee and that particular taste profile is drawn out at the magical must-be temperature of 95C. Except for the people who prefer 91C. Or the ones who prefer 93C. There’s a barista chain here called “94C”. And then you have to explain why cold brew is so desired and so “better compared to any hot brewing method” to hear its devotees talk.
    Only have a French Press but prefer the taste of a filtered coffee? Try steeping it at a heart-stopping (for coffee snobs) 85C. You’ll live…. and it’s a pretty good cuppa. A friend of mine swore by this method and I finally tried it. Works just fine. Ya see,in a press (French or Aerobie) the grinds are steeping in that very hot 91 to 95C water. Why would the temperature recommended for expressing for 20 seconds be ideal for that method. I love the Youtubes with the pour-over instructors and their laboratory thermometers.
    In short, a lot of this is arbitrary. The supposed “highest standards” that are being measured were arbitrary to begin with. Remember that kid in grade school who enjoyed eating lemons? To people who can’t abide “sour”, he/she was a freak. What makes them wrong and others right? Taste. It’s all arbitrary. Higher/lower temperatures extract different things from different roasts. You can’t honestly claim that any one specific temperature is ideal except for your own preferred taste profile. I know my espresso (a fine machine, La Pavoni) makes a great espresso base at 94C. I also know that my French Press tastes better at about ten degrees(C) below that. You? Start somewhere in that wide range (cold press to boiling Turkish at 101C) and play with it.

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  9. Question I answered: Which is the best temperature for making coffee?
    The ideal temperature varies from 4F (refrigerator temp) for cold brew, all the way up to ~212F (boiling temperature) for Turkish coffee. It depends on the extraction method you are considering, the blend, and your personal taste (in most cases, higher temperatures tend to highlight bright, acidic flavors, higher temperatures tend to highlight bitter notes). For example, the same identical blend, ground with the same grinder and brewed with the same espresso machine, will require slightly different temperatures by two people with different tastes. But those 2 people will also very likely prefer slightly different sizes of grinding, and possibly the amount of coffee grounds in the portafilter, making it impossible to answer the question without knowing a lot more about the extraction, coffee blend, type of grinder and your personal taste
    As you can imagine, asking a question like this is similar to asking “what temperature should i use to cook vegetables” (in this case ranging from cold for salad all the way up to 250F for vegetables that benefit from a pressure cooker method).
    If you provide more info on the brewing method, coffee blend, and an idea of your tastes, it might be possible to at least provide a reasonable range to experiment with

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  10. Everyone seems to be focused on the hot brew method and is fixated on the 195°F(91°C) to 205°F (96°C) temperature range which is found in nearly all studies.
    However I propose a “lazy” method to brewing that I have found works really well for me, and doesn’t require much equipment to start off. It does require more time to brew but if you’re a regular coffee drinker your routine can be modified to follow my method. This is from my own trials over 3–4 years and given that I’m no professional I believe this will appeal to a wider crop of home brew enthusiasts. The method below only takes me 2 minutes a day start to finish to get a decent cup.
    Method – I use a modified cold brew method using water at 108°F(42°C) to 118°F (48°C) . if you don’t have a thermometer, like I did in the beginning this can be equated to ~20 seconds in a microwave at high settings or a nice bath temperature (not a steaming hot bath) (there is no visible steam from the water at a room temperature of ~30°C / high humidity). Coarsely ground coffee is then added to this warm water and refrigerated for 18-24 hours . Another key step to go that extra mile is to mitigate oxygenation of the coffee which makes it taste stale – use an air tight container (definitely don’t leave the container cover open in the fridge I cant even start to elaborate on how that’ll totally ruin your flavour). Also ideally your container should be nearly the same volume as the coffee being brewed so as to remove as much air as possible.
    Reasoning – Both Temperature and Time are equally important in brewing coffee but I rarely see people bringing in time to the equation. High temperatures tend to extract coffee more fully, bringing out bitter notes along with other nice flavours in the coffee, varying the time component here can really ruin your coffee IMO, its also probably why those espresso machines are so expensive. Lower temperatures are said to bring out the sweeter/cocoa/fruity flavours. I took low temperatures to an extreme and increased the time component a lot combining it with the method of cold brewing. I find that straight cold brewed coffee is too mild in taste, low in complexity and variation between coffee varieties overly dictate the outcome.
    Taste – The coffee comes out sweet with low bitterness (much lower than hot brews) and tons of flavour (much higher than straight cold brew). I have never liked the taste of coffee black , but for the first time in over 15 years I actually found the taste (somewhat) appealing. I actually tasted sweetness with little bitterness, bitterness is something that I always associated with black coffee. I realized why some coffee aficionados (snobs) swear by coffee black. However, I only do this to test by batches and for full coffee enjoyment I still stick to adding milk and sugar and protein (yes, coffee is my only breakfast). I do find that acidity using this method is higher, a compromise I’m willing to accept for the hassle-free method.

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  11. For most hot brewing methods (pourover, french press, drip, espresso, etc), the ideal temp is between 195–204.
    Higher temps will often scald the coffee, creating sour/bitter notes.
    Lower temps will not allow a proper extraction.
    An aeropress is a bit different. It is unclear as to why, but the flavors are better when the brew temp is actually lower than ideal – about 180 or so.
    Cold brew is generally done at room temperature, for 18–24 hours. If it goes long, that’s ok.

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  12. Coffee should never be made with boiling water. My machine is set at 95 degrees ans I froth/texture my milk at no more than 62 degreees because higher temperature start to burn the protien in the milk and you will a poor drink.

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  13. Different coffees and different preparation styles of coffee require different brewing temperatures. This means that there is no single “best” temperature for brewing coffee.
    A good barista knows that coffee variety, roast level, and grind level will dictate the actual temperature they will want to use to pull the best shot of espresso.
    If you are making coffee at home with coffee you purchased in the grocery and are using a drip maker or French press, you will do well to shoot for a range between 195–200 degrees Fahrenheit (90–93 C). Most home drip-style coffee makers do not consistently achieve this temperature range. You might try heating your own water in kettle and doing your own kind of pour over brew using the basket and filter of the machine, but not it’s heating element. It might surprise you that this higher temperature might improve your cup.

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  15. You never want to brew your coffee in water that is too hot or water that is not hot enough.
    Water that is not hot enough will result in an under brewed coffee which will taste watery. If you’re to brew your coffee in water that is too hot, it results in a burnt, bitter tasting coffee.
    The temperature of your water is very important when it comes to making a good cup of coffee. Your waters temperature should be 195°F which is 91°C. If you can get it to 205°F which is 96°C that’s great! But you have to be careful because water that is 212°F which is 100°C should not be used to make coffee at any time. This will result in burnt coffee, something nobody wants.

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  16. All hot drinks work best at certain temperatures….. Coffee is no exception….. personally, I prefer my coffee not to have a burnt taste so I add the milk before putting the water in or just use milk as a base, heating it and then adding coffee to that……
    I found this on the internet…..
    The brewing temperature of the water used is very important. It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water (212 F – 100 C) should never be used, as it will burn the coffee .
    Black Bear Coffee Micro Roastery › resour…
    How to Brew “The Perfect Cup” of Coffee | Black Bear Coffee
    Enjoy your brew…..

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  17. What is “Best”?? convenience,? speed? Do you mean instant ? The “best” if you like italianesqu coffee is one of those householed expresso machines. Try one of those they are not very costly if that is the type of coffee you like

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  18. At least 190 degrees. And the absolute maximum is 205. What I do is heat it to a boil, then wait 30 seconds to 1 minute, then pour it over the grounds. If you use boiling water you overextract the grounds and get a lot of the oils that are not appealing. So just off the boil.
    Steve

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  19. I am unable to change the temperature in my coffee machine, so I don’t know what temperature it maintains. The “best” temperature depends on the coffee and your taste. If you want to experiment, I would start from the Specialty Coffee Association’s cupping standards for judging coffees. They require the water temperature to be 200°F ± 2°F (92.2 – 94.4°C) when poured on grounds: Coffee Standards — Specialty Coffee Association
    From what I have read, in general, higher brewing temps lead to higher extraction yields, increased sweetness, bitterness and body while slightly reducing acidity. Some more discussion from my local roaster:
    Some like it hot | Five Senses Coffee
    Brew Temperature and its Effects on Espresso | Five Senses Coffee

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  20. Depending on the method that you use, it should always be less than boiling (unlike with tea). If espresso:89 to 93°C; if plunger or French press then water that’s definitely off the boil works best.

    Peet’s

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  21. The accepted range is 195°F to 205°F, but, at least with espresso, that range is an entire world of difference. Cooler extraction tends toward sourer and acid notes, and hotter extraction tends toward bitter and robuster notes. Thus a dark roast, already tending toward bitter, is often benefited from the cooler side of the extraction temperature range (I usually prefer 197–199°F) while a med-to-lighter roast, already tending toward brighter notes, is often benefitted from the higher side of that range (I often prefer from 200–203°F). The precision temperature control (PID) on my machine even goes down to 190°F. And I adjust with every new batch of beans to “dial in” to what tastes balanced and good to me for that batch—and it varies a lot based on terroir of the beans and freshness of roast, not just the lightness/darkness of roast.
    That said, extraction temperature is not the same as serving temperature. For dairy-strong drinks milk is usually naturally sweetest-tasting around 150–155°F—and cappuccinos and cortados in Europe often can be around 140–145°F as an ideal standard, which brings the serving temperature well down into what many Americans think is a bit “cool”— though it is often more flavorful.

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  22. It seems like every machine, technique is different but I am surenthere is a consensus on line:
    The brewing temperature of the water used is very important. It should be between 195 F ( 91 C ) and 205 F ( 96 C ). The closer to 205 F ( 96 C ) the better. Boiling water ( 212 F – 100 C ) should never be used, as it will burn the coffee.

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  23. I’ve read that 70~90 C is the optimum temperature for flavour, but personal taste should generally be the deciding factor. Whichever temperature you prefer will be the best one.

    Dunkin’

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  24. In my opinion best temperature for coffee brewing is somewhere over 185 degrees fahrenheit or under 45 degrees. If you choose to go below 185 and above 50 degrees you will not be able to unlock the flavonoids that make coffee taste like it should for several minutes to hours depending on the themerature while unlocking the acids and other off flavors and chemicals that make coffee taste bad.
    Some people think some coffees that are light roasted and fruity are best brewed in a cooler temperature water of 185 to 200 degrees to highlight the higher acids and brighter notes while a dark roasted full bodied roast such as a French or New Orleans would be better highlighted by a higher temperature and longer brew time. of somewhere over 200 degrees. I tend to agree mostly but there are exceptions and some folks have found that a dark roast in a low temperature brew is less upsetting to their stomach too. To each their own I say.
    Thanks for the A2A Tim Sandle

    Victor Allen’s

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  25. It’s easy to make coffee predictably at about 80–85 degrees centigrade. It’s something I’ve been playing with, doing blind taste tests and the results so far are promising.
    You can still get full flavor, but a) because extraction takes longer, you can adjust between 8–15 minuted to get get the right time. And b) because the temperature doesn’t drop off as dramatically during a soak (say in a temperature resistant carafe), the temperature variance isn’t as big an issue.
    It’s just harder to screw up. Slower though. Try it 🙂

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  26. This is a large argument amongst the cognoscenti. Usually the number given is about 195–198F.
    I’ve never paid a lot of attention to the arguments. Aside from espresso, which the steam is delivered in pressure at 9 atmospheres/bar, which DOES make a difference, the real issue with temperature measurement is WHERE EXACTLY are you measuring the temp? Out of the kettle? In the filter? Dripping from the filter?
    A Bunn for example uses a reservoir at about 200F and dumps the whole reservoir into the filter at once, so the coffee grounds are heated very quickly to nearly 200F. But if you use a temperature probe at the exit, it comes out of the drip at about 195 or less.
    An auto countertop drip, puts the heated water in the grounds at both a lower temp, and because it delivers such a small volume often exits the grounds near room temperature.
    My manual filter technique comes out of the kettle at about 210, BUT the mere act of pouring it 6 or so inches drops that temp by almost 8 degrees. And of course contact with grounds and filter holder at room temp, lower it instantly another 3 degrees. It exits the drip at about 195.
    So anybody who tells you “You MUST make it at 197.329 degrees F” had best tell you, several other variables:
    what is room temp?
    what is the temp of the grounds? Do you refrigerate them? (Don’t laugh, a very scientific coffee shop I was in in Vermont kept their grounds refrigerated, and when I pointed this out, all I got was bafflegab and dirty looks and irritation for my questioning their high science approach. Room temp in that shop was above 75 however.)
    what is the water temp on contact with grounds and holder and what is temp 1 minute later.
    Suffice to say, my real answer to your question is “meh, around boiling.”
    Over to you and your highly scientific making technique.

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  27. IMHO 198–205°F depending upon which beans and how they are roasted. I use higher on darker roasts, lower on lighter ones. I also use about 200°F for Blue Mountain and for Yirgacheffe.

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  28. You want to brew coffee with water just off the boiling point.
    Bring the kettle to a boil and once it’s there, turn off the heat, let the active boil (bubbles) settle down, then brew.
    The target temps are 91–95°C. Using water that is too hot will possibly overextract the coffee and also likely extract less-pleasant flavors.

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  29. To add to Jamie Huang’s excellent answer, the temperature used to brew your coffee also depends on the process you’re using and the roast level of the coffee itself.
    At the end of the day, there is one natural enemy to a good cup of coffee: too much acidity. Now, unless you’re cold brewing, acid will always be a by-product of brewing under heat, and can sometimes be used to your advantage depending on the roast level and origin of the bean… this is one of the biggest challenges but also joys of roasting and brewing your own coffee. The temperature you use to brew, though, will play a role in how much acid is drawn out of the beans at a certain roast level.
    We know that lighter roasts are always more acidic, and darker roasts are usually more bitter. When you add the heat for brewing, a lower temperature supports more acid, a higher temperature draws out more of the bitterness. So, if you want to get the most out of certain coffees, a light roast should be brewed at a higher temperature and a dark roast at a lower temperature.
    Further to that, the process you’re using plays a huge role. If your grounds are in contact with water for a very long time (like a French Press) you don’t want to scorch the flavour out of them with heat, but you also don’t want to wind up with a vat of acid. It’s safe, in my experience, to boil water and leave it off heat until it drops to about 199F… it seems this range is the best of both worlds for longer brews like a pour-over or Press, as it supports some acidity without creating too much bitterness.
    For short-term contact the temperature is usually automated but you are safer at higher temperatures to avoid too much acidity but not scorch the flavour.
    Hope this helps!

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  30. As has been said before, you can make very good cold brew at room temperature.
    I’ll assume you mean hot coffee, though. The answer is quite a large range – if you look at the recipes from the World Aeropress Chamionship and the World Brewer’s Cup Championship, water temperatures between 80C and 95C have been used.
    This range of temperatures is due to differing fineness of the grinds, coffee solubility and length of extraction.
    Espresso is simpler – most specialty shops running light roasts coffees have settled on 93–94C
    JP

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  31. 98.6, any thing above this you’ll have a hard time standing upright, witch could cause a coffee spill. Witch would be bad form. Anything lower than this temp, and you won’t want to wait for the coffee, witch could a spill. More bad form. My experience has shown that bringing the water to boil works just fine. If you’ve got a Mr Coffee machine, or a Kuerig machine, due to the marvels of modern science, the machine does it for you. My absolute best way is either a aluminum percolator with the little glass thingy on top, or a “camp type blue speckled porcilin coffee pot”. Basic point is, boiling water. Roiling boiling water.

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