We all know that extraction greatly affects the flavour and aroma we experience in our coffee. The temperature of the water used to make the coffee can also have a big impact on the extraction rate of the coffee.
How does temperature affect coffee extraction?
The hot water extracts most of the compounds that we feel in coffee. The warmer the water, the easier it is to extract the compounds from the coffee.
The more molecules interact with each other, the more extraction takes place. When this happens, the water molecules dissolve more compounds from the coffee molecules, which affects the taste and smell we perceive in the coffee.
If we use low-temperature water extraction, we will not be able to extract the full coffee flavour, which contains these fascinating, volatile compounds.
However, research has pointed out these changes when coffee is brewed at low temperatures, such as extracting coffee at low temperatures (from room temperature to zero degrees) for several hours.
It produces a complex flavour profile as this extraction method changes the balance of most compounds extracted. It contains sugars, organic acids, chlorogenic acid, caffeine, and other insoluble compounds that require more extraction time.
The long, low-temperature extraction time allows the sugars to be fully extracted, making the cold brew coffee sweeter and more caramel-like. In contrast, the coffee will have a lower bitterness and astringency.
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Higher water temperatures will extract flavours and aromas
Normally, the temperature of a brewed coffee is around 90°C. But this can be too high and lead to scalding. However, this temperature can be too high and lead to scalding, and the flavour and aroma of the coffee may not be drinkable at this temperature range. The best way to drink coffee in this way is by sipping or slurping. You only need to inhale a small amount of coffee liquid and breathe in air to cool the drink quickly.
When the temperature exceeds 70 degrees, the flavour and aroma of the coffee become more pronounced and can be perceived by humans. At this temperature, the coffee releases a large amount of heat, which increases the aroma experienced, but inhibits the tongue's sense of taste and affects the palate. At this stage, volatile compounds are released more rapidly and evaporate more quickly.
A strong aroma is perceived at a temperature of about 70° C, which can last up to about 60° C. Perceiving the flavour at this stage is often challenging, especially when the coffee is very subtle. In fact, research suggests that different coffees brewed at the same roast level may taste very similar at higher temperatures.
What we perceive at 70°C is mainly bitterness and aroma, while the flavour part is usually felt only as a roast smell.
These flavours persist until the coffee cools again at 10°C. At this temperature, we may notice an increase in bitterness. It is said that the bitterness of coffee is strongest at around 56°C.
Flavours and aromas after cooling
The flavour and aroma of the coffee change significantly when the temperature falls below 50°C. The aroma becomes less pronounced, mainly due to the reduction in the steam produced as the coffee cools.
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The bitterness is reduced, allowing a more complex flavour to be perceived. The maximum flavour is perceived between 31 and 50°C, mainly in relation to acidity and sweetness. Sweetness is at its highest at around 44°C, while bitterness is least pronounced at around 42°C.
Interesting small variations may occur between 31 and 37°C. The volatile compounds associated with sweetness, fruitiness, floral, herbal, acidity and nuttiness become more pronounced in this temperature range. This is when you can really experience the flavour profile of a cup of coffee.
The acidity is best at lower temperatures (e.g. 25°C) compared to 44°C or 70°C. For example, a cup of Kenyan coffee at this temperature will give a more vibrant flavour and brighter acidity. It allows us to taste the full flavour of this single-origin coffee and tells us that the same coffee may taste different at different temperatures. The same cup will taste worse at higher temperatures.
Whether you prefer your coffee hot or cold, it is vital to understand the effect of temperature on the flavour and aroma you perceive.
The next time you enjoy a coffee break, try noting the flavours and aromas you experience at different temperature ranges and try to identify the temperature range between acid, sweet, bitter, and aromatic. It will help you to find out which coffee you like. Welcome to visit https://roastercoffees.com/ to brew better in daily coffee time at home and learn more about coffee.
