SCA Barista Intermediate Practice Test

The water temperature during brewing plays a crucial role in determining the flavor profile of coffee. This is because the solubility of the various compounds in coffee changes with temperature. Higher water temperatures can lead to more efficient extraction of flavors, oils, and acids from the coffee grounds, enhancing the overall richness and complexity of the brew. Conversely, if the water is too cool, it may not extract enough of the essential flavors, resulting in a weaker or underwhelming cup of coffee.

While other factors like the type of coffee cup can influence the perception of flavor through sensory aspects like aroma and heat retention, they do not have a direct impact on the chemical extraction process during brewing. The time of day coffee is brewed might affect a person's subjective flavor experience due to factors like alertness or mood but does not influence the coffee itself. The color of coffee beans can indicate roasting levels but does not directly affect the flavors extracted during brewing.

Thus, the water temperature is the most significant factor among the choices provided that directly influences the coffee's flavor profile.