Water Temperature for Coffee: Why It’s Not Always 90°C

The idea that water should always be at 90°C is outdated. The ideal temperature is a variable that adapts to the roast level of the bean: using the same value for a light filter and a dark blend leads to unbalanced results.

Hot water acts as a solvent: the higher the temperature, the more soluble compounds it extracts. Light roasts, typical of Specialty coffee, maintain a dense structure that requires temperatures between 93°C and 96°C to express complexity without under-extracting. A dark roast, on the other hand, is more porous and fragile: with water that is too hot, the more bitter and astringent compounds dissolve quickly, so it is better to lower the temperature by a few degrees. Adjust the water according to the type of bean.