The Perfect Temperature for Brewing Coffee: Debunking the Boiling Water Myth

The speaker introduces the topic of the perfect temperature for brewing coffee, which has been heavily requested by viewers. They clarify that the discussion will focus on filter coffee specifically, not espresso brewing.

There is a common myth that using boiling water to make coffee will result in a burnt taste. The speaker questions this belief, highlighting that coffee beans have already been roasted at high temperatures, so boiling water won't further roast the coffee.

The hotter the brewing water, the more energy it provides for chemical reactions during extraction. Different compounds and flavors dissolve at varying rates based on temperature, influencing the final taste of the coffee.

The speaker plans to investigate the effects of using just boiled water to make coffee. They will monitor the temperature of the slurry (coffee grounds and water mixture) during brewing to determine the impact on flavor extraction.

After conducting the experiment with boiled water, the speaker notes that the temperature of the slurry did not reach the boiling point. Even with a preheated brewer and a 45-second bloom, the water cooled significantly during brewing.

During the brewing process, the temperature stabilizes and reaches its peak. Evaporative cooling then starts to pull heat out of the brew, causing a gentle decline in temperature. Despite using hot water and a preheated brewer, the slurry temperature did not exceed 93 degrees Celsius.

In a French press brewing experiment, 45 grams of coffee and 600 grams of water were used for a 75 grams per liter ratio. The water, although very hot, did not reach boiling point, indicating the challenges of maintaining slurry temperature in a French press compared to other brewing methods.

The French press was not preheated in the initial experiment. The impact of preheating the French press on brew temperature was not explored, but it was suggested as a potential future experiment to investigate its effects on the brewing process.

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Preheating the brewing equipment is crucial to achieve optimal extraction. Higher temperatures can extract bitter and harsh flavors from medium to light roasts. Darker roasts are easier to extract bitter flavors from, so brewing at slightly lower temperatures in the mid to high 80s Celsius can result in a smoother, less bitter cup. Specialty coffee generally requires careful temperature control to avoid over-extraction.

Cold brew, a method using cold water, has limitations in terms of extraction compared to hot brewing methods. Some prefer the milder extraction of cold brew, while others find it lacking. The topic of cold brew will be addressed in future content, exploring its implications and preferences among coffee enthusiasts.

The audience is encouraged to share their thoughts and suggestions for future content. The creator welcomes feedback on what was covered in the video and what topics viewers would like to see explored further. Comments and engagement from the audience are appreciated to tailor future content to their interests and questions.