Introduction

Temperature plays a crucial role in transforming an average cup of coffee into a great one. For beginners, it's best to stick with the traditional brewing range of 92°C to 96°C (197°F to 205°F). This range reliably extracts the flavors without under- or over-extracting the coffee.

However, for more experienced brewers, there’s room to experiment. Some coffees shine at slightly lower or higher temperatures, depending on their origin, roast level, and processing method. Pushing the boundaries outside the standard range can unlock unique flavour profiles.

Advanced brewers also explore temperature profiling, adjusting the water temperature during different stages of the pour. This method can sometimes hit the sweet spot, bringing out complex nuances in the cup. While it's a more involved approach, it can be enriching for those looking to elevate their pour-over game.

1. Understand the Basics

Ideal Range: Stick to 92°C–96°C (197°F–205°F) for a reliable extraction.

Avoid Extremes:

Below 90°C (194°F) can under-extract, leading to sourness.

Above 96°C (205°F) can over-extract, causing bitterness.

2. Consider the Coffee’s Characteristics

Roast Level:

Light Roast: Try closer to 96°C — helps extract subtle acidity and floral notes.

Dark Roast: Try around 92°C — avoids bitterness from over-extraction.

Origin and Process:

Washed Ethiopian: Higher temps emphasise brightness and complexity.

Natural Brazilian: Slightly lower temps can mellow fruity notes.

3. Personal Taste Preference

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More Acidity and Brightness → Use higher temps (95°C–96°C).

Smoother, Sweeter Cups → Lower temps (91°C–93°C).

Balanced Profile → Mid-range (93°C–94°C) often hits a sweet spot.

4. Equipment Tips

Use a Variable Temperature Kettle for precise control.

A thermometer or an Infrared Reader can verify the actual water temperature at pour.

Account for Heat Loss — Water cools quickly after leaving the kettle. Preheating your dripper and carafe helps retain optimal temperature.

5. Experimentation Techniques

Keep a Brew Log: Note temperature, grind size, coffee origin, and flavor notes.

Split Testing: Brew the same coffee at 92°C, 94°C, and 96°C for comparison.

Small Batches: Use half-size brews to conserve beans while testing.

6. Advanced Techniques

Temperature Profiling:

Start hotter for bloom (e.g., 96°C).

Reduce temp gradually during the drawdown (e.g., down to 92°C).

Flash Cooling: Use hotter water and swirl in the carafe post-brew to slightly cool before drinking, enhancing aroma perception.

7. Environmental Factors

Altitude affects boiling point; at higher elevations, water boils at lower temperatures.

Ambient Temperature can affect kettle and dripper heat retention.