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According to the research article titled “Influence of extraction temperature on the final quality of espresso coffee “ published in the Journal of the Science of Food and Agriculture, the optimal water temperature for Arabica, Robusta Natural and Robusta Torrefacto blend Espresso Coffee was 92 C.
“The aim of this work was to investigate the effects of water temperature (88, 92, 96 and 98 C) on the final quality of three types of EC (Arabica, Robusta Natural blend and Robusta Torrefacto blend) in order to select the optimal temperature. Volatile compound (analysed by Static headspace gas chromatography/mass spectrometry) and sensory flavour profiles were the most relevant parameters, whereas physicochemical, taste and mouthfeel parameters were not very useful for selecting the water temperature. For Arabica and Robusta Natural blend ECs, 92 C was the optimal water temperature. For Robusta Torrefacto blend EC the overall acceptability might lead to the selection of 88 C as the ideal water temperature, but the high percentages of key odorants related to roasty and earthy/musty flavours and the not hot enough perception dictated the selection of 92 C in this case as well. “
Part of this paper was presented at the 19th International Conference on Coffee Science, Trieste, Italy
Journal of the Science of Food and Agriculture Volume 83, Issue 3 , Pages 240 - 248
Wiley InterScience http://www3.interscience.wiley.com/cgi-bin/abstract/102523068/ABSTRACT
According to the National Coffee Association of USA, the water temperature should be between 90,5 - 96 ° C.
“Your brewer should maintain a water temperature between 90,5 - 96 ° C for optimal extraction. Colder water will result in flat, underextracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee. If you are brewing the coffee manually, let the water come to a full boil, but do not overboil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.“ The National Coffee Association of USA http://www.ncausa.org/i4a/pages/index.cfm?pageid=71
Coffeeresearch.org claims the water temperature should be stable and somewhere between 92-96 C. http://www.coffeeresearch.org/espresso/potential.htm
According to the research article titled “Influence of extraction temperature on the final quality of espresso coffee “ published in the Journal of the Science of Food and Agriculture, the optimal water temperature for Arabica, Robusta Natural and Robusta Torrefacto blend Espresso Coffee was 92 C.
“The aim of this work was to investigate the effects of water temperature (88, 92, 96 and 98 C) on the final quality of three types of EC (Arabica, Robusta Natural blend and Robusta Torrefacto blend) in order to select the optimal temperature. Volatile compound (analysed by Static headspace gas chromatography/mass spectrometry) and sensory flavour profiles were the most relevant parameters, whereas physicochemical, taste and mouthfeel parameters were not very useful for selecting the water temperature. For Arabica and Robusta Natural blend ECs, 92 C was the optimal water temperature. For Robusta Torrefacto blend EC the overall acceptability might lead to the selection of 88 C as the ideal water temperature, but the high percentages of key odorants related to roasty and earthy/musty flavours and the not hot enough perception dictated the selection of 92 C in this case as well. “
Part of this paper was presented at the 19th International Conference on Coffee Science, Trieste, Italy
Journal of the Science of Food and Agriculture Volume 83, Issue 3 , Pages 240 - 248
Wiley InterScience http://www3.interscience.wiley.com/cgi-bin/abstract/102523068/ABSTRACT
According to the National Coffee Association of USA, the water temperature should be between 90,5 - 96 ° C.
“Your brewer should maintain a water temperature between 90,5 - 96 ° C for optimal extraction. Colder water will result in flat, underextracted coffee while water that is too hot will also cause a loss of quality in the taste of the coffee. If you are brewing the coffee manually, let the water come to a full boil, but do not overboil. Turn off the heat source and allow the water to rest a minute before pouring it over the grounds.“ The National Coffee Association of USA http://www.ncausa.org/i4a/pages/index.cfm?pageid=71
Coffeeresearch.org claims the water temperature should be stable and somewhere between 92-96 C. http://www.coffeeresearch.org/espresso/potential.htm
