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  1. #11
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    The SCAA recommends 200F water for brewed coffee, and with an espresso machine, the extraction temperature is usually between 194F and 202F depending upon the espresso beans. 176F seems extremely low. The SCAA recommends the same temperature water for french press as for brewed coffee - 200F (average temperature). The recommended temperature range over the brewing time is not less than 197.6F and not higher than 204.8F with the ideal temperature being 200F.

    Higher temperatures cause the coffee to taste bitter, while lower temperatures cause the coffee to not extact fully making it taste thin, weak, and sour.
    Last edited by buckhorn_cortez; 02-03-2013 at 04:48 PM. Reason: typographical error

  2. #12
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    nice recommended.. is it applies to all types of coffee and the origin of coffee?

  3. #13
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    Quote Originally Posted by vanjait View Post
    nice recommended.. is it applies to all types of coffee and the origin of coffee?
    The 200F recommendation is for brewed coffee. The extraction of flavor from the beans is through the interaction of the water with the ground coffee is the same no matter what the bean origin. Roast level will have far more effect on coffee flavor than water temperature.

    However.....when the Clover coffee machine was available (it brewed one cup at a time) and gave control over water temperature on a cup-by-cup basis, the few coffee shops using them found that the flavor of the coffee could be improved by "tweaking" the water temperature from the recommended 200F. In reading about the use of the Clover machine, the water temperature for peak coffee flavor seemed to be in the 198F to 202F range when tweaked for a specific bean - tracking the recommendations of the SCAA for water temperature.

    The difference with the Clover machine was that the water temperature could be changed easily as it was individually heated for each cup, so it was not difficult to test the brew temperature for each bean. Now what you get into is - who is making the judgement of what tastes "best"? And, is that opinion correct for everyone? What I think is optimum flavor may not be your opinion, which may be different from the next person's.

    Espresso is a whole different story. I have a manual espresso machine and expirement with each batch of espresso beans to find the "correct" temperature. On a manual machine, this involves "temperature surfing" the water down to a certain point, letting the boiler momentarily reheat the water - and then pulling the shot. There is a difference in flavor between a "cool" pull and a "hot" pull, and finding the optimum point without the benefit of a dual boiler with PID control of the water boiler / group head heat is a lesson in how variable coffee flavor can be when the water temperature is changed by only 2-3 degrees.

    But, that's part of the fun of coffee - everyone's taste is different and you find out what you like and work to make the coffee you like best.
    Last edited by buckhorn_cortez; 02-03-2013 at 07:49 AM.

 

 
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