What results from brewing coffee at too low a temperature?

Brewing coffee at too low a temperature typically results in an overly acidic flavor. When coffee is prepared at lower temperatures, the extraction process is not optimal, leading to the soluble compounds in the coffee grounds not dissolving effectively. This under-extraction can highlight the acidity present in the coffee while omitting the richer flavors and aromas that would typically balance this acidity.

The balance of flavors in coffee is crucial, and when brewed adequately, the acids present contribute to a complex flavor profile. However, when the temperature is insufficient, these acids can dominate, resulting in a taste that many perceive as overly sharp or noticeably acidic. Understanding the impact of brewing temperature on flavor helps ensure that coffee is brewed within the recommended temperature range for optimal taste.