You know the routine. You bring water to a boil, then brew your coffee. So many people brew coffee this way, because it’s quickest and easiest. But is that boiling water hurting your brew?
When brewing coffee, the sweet-spot for water temperature is around 202-206 degrees Fahrenheit. Most of us do not have a temperature-controlled electric kettle at home, but water boils around 212 degrees Fahrenheit, so we rely on the telltale whistle of the kettle.
Since boiling water is a little too hot, pouring the boiling water directly onto the coffee grounds can cause them to extract too much too early, leaving a bitter taste in your cup. Violently bubbling water also agitates the grounds unnecessarily, which can lead to uneven extraction.
So next time you’re brewing at home, let that boiling water chill out (literally) for about 30 seconds. This will bring the temp down towards that sweet spot and help you get a gentler, tastier extraction. Happy brewing, coffee heads!
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4 comments
I pour my water from the kettle into my large coffee mug and then use that water format press
What is a water format press? Thanks, I am starting to learn more about the water ‘factor’ in my coffee formula.
For me at least, using a thermometer every time I brew coffee to keep track of my water temperature is easy enough. I like to keep control over as many variables as possible when perfecting a brew so why not?
Holy molly! This is a goldmine. I never thought that I’ve been hurting my brew. Thanks for this. I can now get a gentler and tastier extraction. Cheers!