Many people have strong feelings on the coffee temperature but are their feelings due to habit or a series of rigorous trials attempting to optimize flavor. Some believe that the hotter the water for brewing, the better the coffee. On the other end of the spectrum we have the iced coffee and cold brew crowd which we will address in a later post. But coming back to the original question, is there an optimal temperature? The answer is yes.
The short answer
Rather than forcing you to endure the entire post to find the answer to the question asked, I will give it to you now and what follows is the explanation. Optimal brewing temperature for coffee is generally 200 degrees Fahrenheit or 93 degrees Celsius. That is 12 degrees below the boiling temperature of water. Optimal serving temperature is between 155 and 175 degrees Fahrenheit. It is worth noting that there is some debate over the best brewing temperature, but it is also worth noting that at no time during the debate is anyone considering how long a cup of coffee remains hot. If your concern is the coffee getting too cold too quickly, invest in an insulated thermos or cup.
Take note: Brew temp is different than serving temp.
Brewing process and temperature considerations
Breaking the brewing process down, we have water interacting with roasted coffee beans. The coffee beans bring the most variables into the equation. Where are the beans grown? How are they roasted? How finely ground? Water does add a few variable such as time spent interacting with the coffee, purity and obviously, temperature. In order to optimize your cup of coffee, you should consider all of the variables, but in this post we will focus on water temperature.
The purists will vary the water temperature depending on all the other variables. For simplicity sake, most recommend brewing the coffee with water between 195 and 205 degrees Fahrenheit. Most brewers aim for 200 degrees.
Brewing temperature is not the same as serving temperature.
Some may recall a lawsuit years ago against McDonald’s because a woman suffered third degree burns from spilled coffee. Back then, McDonald’s subscribed to the belief that hotter coffee was better because it stayed hot longer. Because many people took their coffee with them, the corporation wanted to ensure that whenever you reached your destination, the coffee was still warm enough to enjoy. Some believe that this approach compromised the quality of the beverage, but then again, no one goes to McDonald’s for quality, they go for speed and price. If only they could have only figured out a way to keep their customers from being hospitalized with horrible burns while keeping their coffee super-hot.
In the early months of Jiva Java Cafe, a customer came in and said authoritatively, ‘the most important thing about coffee is that it is served as hot as possible.’ This brings about The Provider’s Dilemma: What happens when the adage, the customer is always right runs headlong into the customer being wrong? In a perfect world, the customer and I could sit down and we could run a series of experiments exploring the different flavor profiles that come from coffee brewed and served at different temperatures. Sadly, we don’t live in a perfect world and not all customers are interested in being corrected.
The National Coffee Association of America tells large corporations that coffee should be served at 180 to 185 degrees Fahrenheit. Many craft and artisanal brewers believe that the optimal temperature is lower. They believe the optimal temperature is between 155-175 degrees. There is a small segment of the coffee lover’s population that believes that in order to truly taste the flavor of coffee, it should be drunk between 120 and 140 degrees.
How does Jiva Java Cafe brew and serve their coffee?
After I wrote the previous sentence I walked over to the coffee brewer and checked the settings and then measured the coffee temperature. Our coffee brews at 200 degrees Fahrenheit. When I measured the temperature of the coffee immediately after pouring it into a cup, it came out at 160 degrees.
What about other offerings?
When we make our Vietnamese coffee, we use a kettle and bring the water to a boil (212 F) and then slowly pour it over the dark roast Robusta grounds. The process takes a few minutes and so it cools over time.
Espresso comes out of the machine at 160 degrees, but it is a special situation because most espresso drinks have added milk. If you steam milk to a temperature that is too high, it scalds and destroys the flavor. Typically, a barista will aim for 140 degrees with the milk so an espresso drink will be between 140 and 160 degrees once it is handed to the customer depending on how much milk is added.
And non-coffee drinks?
Hot chocolate and all of the steamers are primarily steamed milk so it is typically 140 degrees. Remember that whipped cream on top will cool the beverage down.
Teas are served at different temperatures. Water is raised to 205 degrees for herbal teas and to 200 degrees for black and green teas.
Matcha is made with a bit of water at 160 degrees and milk at 140 degrees.
Chai is steamed to 140 degrees with milk of choice.
A syphon coffee is an interesting situation: Water is boiled, but as it expands into the upper chamber with the coffee grounds, it cools to approximately 160 degrees. It is served immediately at the same temperature and should be enjoyed slowly so that as it cools one can experience the change in flavor profile.
The best answer
The best temperature is the one that you prefer, regardless of what the ‘experts’ say. Experiment, try different methods and temperatures and never be afraid to change your mind.