How can temperature impact coffee flavor?

Brewing coffee at the correct temperature is crucial to achieving the desired flavor profile. When the water used for brewing is too hot, it can extract bitter compounds from the coffee grounds, leading to an unpleasant, overly bitter flavor. Conversely, if the water temperature is too low, it can fail to extract the full range of flavors, resulting in a sour taste because the acids in the coffee are not properly balanced with its sweetness and body.

The ideal brewing temperature generally falls between 195°F to 205°F (about 90°C to 96°C), which allows for a balanced extraction of both the soluble compounds that contribute to sweetness and those that add acidity and bitterness. Thus, temperature plays a significant role in managing the extraction process, directly affecting the overall flavor of the coffee.

Understanding this relationship between temperature and flavor extraction is essential for mastering coffee preparation and enhancing the tasting experience.