How can high brewing temperatures negatively impact coffee?

High brewing temperatures can lead to over-extraction, which is a process where too many soluble compounds are drawn out of the coffee grounds during brewing. This can happen when the water temperature exceeds the ideal range for extracting flavors, typically between 195°F and 205°F (90°C to 96°C). When water is too hot, it can extract undesirable elements, such as excessive bitterness and astringency, while simultaneously pulling out more delicate and nuanced flavors that contribute to the overall balance of the coffee.

This over-extraction results in a bitter taste profile, which diminishes the coffee's quality and complexity, making it less enjoyable for the drinker. Understanding the role of temperature in brewing is crucial for achieving a well-balanced and flavorful cup of coffee.