What is the principle that the water temperature of hand-brewed coffee affects the flavor of coffee?

Water temperature will affect the extraction speed, that is to say, at the same flow rate and time, the higher the temperature, the more substances extracted and the more acids extracted. The substances extracted at low temperature and low energy will be less, the acidity will be slightly lower, but the sweetness will be obvious.

Of course, if only the brewing time is changed under the same parameters, a little longer time will make the sweetness more obvious. The general taste trend is from sour to sweet to bitter.

The above is my opinion, I hope it will help you.

Hello, I'm Jane Xiaoyu, and I'm glad to answer your question.

What is the principle that the water temperature of hand-brewed coffee affects the flavor of coffee?

The water temperature is related to the dissolution rate, which is very simple, just like making tea or sugar water.

Will affect the extraction rate, water temperature has a very important impact on coffee, and even largely determines the quality of a cup of coffee. When the water temperature is too high, the extraction rate will increase, such as acidity, bitterness and richness, and when the water temperature is too low, the extraction rate will decrease. Relatively speaking, bitterness and astringency will be reduced, and acidity will be highlighted.

The temperature of hand-brewed coffee is about 83-95 degrees and 83-95 degrees, which is divided into three intervals.

1. Low temperature (83-87 degrees) If coffee is brewed with water in the low temperature range, only shallow taste elements can be released. For example, the sour taste is released at this time. If you like sour taste, you can brew it by hand with lower water temperature, and the sour taste will be more obvious.

2. Medium temperature (88-9 1 degree) If you brew coffee with medium warm water, you can release the bitter and sweet taste of the middle layer, such as caramel, but this bitter and sweet taste will not overwhelm the sour taste, and you can taste the sweet and sour taste.

3. High temperature (92-95 degrees) If coffee is brewed at high temperature, it will release quite deep taste elements. For example, at moderate temperature, the bitter sweetness of caramel may be converted into carbon flavor, and the brewed coffee will be bitter, but relatively, the caramel flavor will be completely released, and the sweetness will overwhelm the sour taste.

Avoid over-extraction, and choose a suitable temperature so as not to affect the flavor.