Energy (Temperature)

It has been found that a temperature range of 90–96°C is ideal for making a good cup of coffee. To explain this, we need to understand the effect of heat on coffee extraction.

A clear indication of energy is heat; the hotter a body is, the more energy it possesses. Also, heat transfers energy from molecules that have more of it to those that have less.

This applies to coffee brewing because the heat used in the brewing water has a significant impact on extraction. A higher extraction temperature increases the extraction rate, as most compounds are more soluble at higher temperatures.

All of this leads to the conclusion that the temperature of the water used in coffee preparation is very important. If the water temperature is too low, the resulting cup will be thin (low body), flat, and have a less defined flavor profile.

As the temperature increases, bitterness, acidity, harshness, burnt notes, body, and flavor intensity all increase.