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Foundational

Water temperature explained

Why brewing temperature typically sits just off boiling, and what happens outside that range.

A temperature chart in degrees Celsius with a highlighted band at 90 to 96 degrees, and one bar per brewing method showing its recorded range, some reaching cooler or hotter than the band.
Illustration, not a photograph. The highlighted band is the typical range the guide states and each bar is the range CoffeeHQ records for that method; cold brew is a deliberate exception and is not shown.

The typical range

Most brewing methods use water between roughly 90-96°C (just off a full boil). This range is generally considered to extract desirable flavour compounds efficiently without over-extracting harsh or bitter compounds.

Too hot or too cool

Water that is too hot can pull out excessive bitterness, particularly with darker roasts. Water that is too cool under-extracts, often producing a sour or thin cup. Cold brew is a deliberate exception, trading temperature for a much longer steep time.

Practical guidance

If you do not have a temperature-controlled kettle, letting freshly boiled water rest for 30-60 seconds before pouring brings it into a reasonable range for most methods.

Related

Sources

  • SCA brewing and espresso standards — Specialty Coffee Association (SCA)

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