How does brewing temperature affect coffee extraction?

Brewing temperature plays a crucial role in the extraction of flavors from coffee grounds. When coffee is brewed at standard temperatures, typically between 195°F to 205°F (90°C to 96°C), the extraction process becomes optimized. At these temperatures, a balance is achieved between the extraction of desirable flavors, such as sweetness and acidity, and the minimization of undesirable components that may lead to bitterness.

Brewing at higher temperatures may increase extraction efficiency but can also lead to over-extraction of bitter compounds, which negatively affects the taste. Conversely, lower brewing temperatures can result in under-extraction, where not enough oils and flavors are extracted, making the coffee taste weak and lacking in complexity. Therefore, maintaining standard brewing temperatures allows for a more balanced and flavorful cup of coffee, maximizing the beneficial elements present in the beans.