Temperature Management
This week we’re talking about temperature management. This element is important because it is a key part to consistency and that is what we need to be able to replicate the exact same cup of coffee. Let’s dig into why it’s important and how it impacts the flavor of your coffee. Being able to control as many elements of your coffee as you can, will allow you to make an adjustment or two with every cup you make. Moving you one step closer to that great cup of coffee you are looking for.
In the coffee industry, the general temperature range to make coffee is between 195ºF - 205ºF. The temperature of your water greatly impacts what flavors are extracted from the coffee. Water that is 205ºF will extract different flavors than water that is 195ºF. Often times, if you make coffee with boiling water (212ºF) you over extract the coffee and this will lead to an unpleasant bitter taste. So being able to control your water temperature is a great place to start making a better cup of coffee.
Lets focus on the low end of the spectrum first. Water that is 195ºF will extract less flavor than that of 205ºF. Even though you extract less volume of flavor, the flavors that you extract will be much smoother and tend to be less bitter. If you find that the flavor of the coffee is good but the overall strength of the cup is weak, you can correct this by increasing the amount of coffee in your brew ratio.
Now for the high end of the spectrum. Water that is 205ºF will pull a larger range of flavors than water that is 195ºF. These flavors are usually much stronger and bolder in flavor, while not being over extracted by the temperatures of boiling water.
If you have never adjusted your water temperature, my recommendation is to start in the middle of this range. A good starting point would be 200ºF. If you find that you want a little smoother cup, drop 2ºF on your next cup. Similarly, increase by 2ºF if you want a stronger and richer flavor in your next cup.
When I was starting my own journey down this road all I had was a digital kitchen thermometer similar to this one and it worked perfectly. As time went on and I wanted to make the process a little more efficient, not to mention automated, I purchased a Fellow Stagg EKG Electric Kettle and I have never looked back. It is a little bit more expensive but after several years, mine is still standing strong and still works great! They also have a Stagg Pour-Over Kettle for the stove that has a thermometer on the lid. This is a less expensive option that still has a goose-neck style spout for pour-overs. This style of kettle will give you more control over how quickly you add your water, which is another element in making a great cup of coffee that we will talk about in the weeks to come.
