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What is the best temperature to brew coffee?
Sun, 2006-01-15 22:13 — Daniel
According to the SCAA, the optimal water temperature for coffee is 92 - 96C (197.6 - 204.8F) for 90% of the contact time.
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There is an interesting
There is an interesting discussion regarding flat & ramped brewing temperatures on commercial espresso machines...
https://www.espressoquest.com/Blogs/6/43.html
The author discusses how starting a lower temperature of 92C and finishing at 88C and can produce "smoother, richer and more chocolaty" espresso. He suggests that the high flat brew temperature of commercial espresso machines (even high end machines) within the 92-96C range are "too hot and too stable".
I have a related question,
I have a related question, and can not seem to find the answer online:
What is the ideal hold temperature for coffee, if such a thing exists? I suspect that the electric hotplate warmer on our office coffee maker is running too hot. 15-20 minutes after brewing the coffee tastes burnt.
I have begun to leave the warmer off and simply microwave tepid coffee, which seems to have made this a non-issue, but my science background won't let it rest. I would like to know the ideal hold temp, and if possible what specific chemical degradations are causing such a strong burnt flavor.
Cheers!
~Mike
Hold temp.
If one uses Two(2) filters (paper) you will have no "burn" at the 2 hr. mark. I use one mesh & one paper filter.
It's not the heat so much but the sediment that burns.
RE:Hold temp.
This may work for your tastes but you are also trapping most of the oils that give coffee a coffee flavor.
RE
The coffee is most likely being burnt. That and too hot brewing will turn the coffee bitter. Too cool will leave it weak and acidic. The flavor will start to deteriorate after about 45 no matter what. If you keep it in a thermal container (thermos, insulated carafe) it will stand a better chance of lasting than a hotplate. I use a French Press with RO filtered water @ 190 deg (just when bubbles start to rise should be close if you don't have a thermometer) for 5-6 minutes before separating the grounds. Then pour into a thermal cup. Can't do much better than that for good flavor. Even Maxwell House tastes good if it is brewed right. Most auto drip units won't do well brewing and then burn the bejezzes out of it. Look into a Bodum Santos unit if you want automatic brewing at its best. Comparable results to a press but I still prefer a $15 press any day.
Cheers
coffee too burnt
The older coffee makers burn the brew as noted. One method [seen at a surplus electronics store] is to find and locate a 'muffin fan' safety cover/screen. Clip off the side spokes, leaving only a wire structure that looks like concentric circles and to be set on top of the elemen. The glass pot sits on top of that screen and provides some buffering to lower the temperature to a more reasonable level. Looks goofy at first, but the coffee wont burn right away.
re: coffee too burnt
That's a good idea. I had never thought of that. If you prefer something you can get at a well stocked kitchen store look for a stove element diffuser (not sure if that is the exact name). I use one for my vacuum pot on the stove and it works well.