How does water temperature affect coffee extraction?

Water temperature significantly influences the extraction process of coffee, affecting both the solubility of coffee compounds and the overall flavor profile of the resulting brew. Higher temperatures increase the rate at which coffee solubles dissolve into the water. When water is heated, the kinetic energy of the molecules increases, allowing them to interact more vigorously with the coffee grounds. This interaction enhances the extraction of flavors, oils, and acids that contribute to the coffee's overall taste characteristics.

The ideal water temperature for brewing coffee typically ranges from about 195°F to 205°F (90°C to 96°C). Within this range, most desirable flavors, including sweetness and acidity, are extracted while minimizing undesirable characteristics such as bitterness. Thus, higher temperatures can help achieve a more balanced and flavorful cup of coffee. If the water is too cold, it slows down the extraction process, resulting in under-extraction where not enough soluble compounds are dissolved, leading to a bland or sour taste. Therefore, understanding the relationship between water temperature and extraction is crucial for brewing high-quality coffee.