CoffeeGeek on Nostr: Lowering water temperatures during a coffee (or espresso) brew is never a downside. ...
Lowering water temperatures during a coffee (or espresso) brew is never a downside. ;)
In fact, for the longest time, i preached to espresso machine companies to pursue temperature profiling more than pressure profiling.
As the extraction process continues, higher water temperatures in the last half of a brew will absolutely extract more bitters; if the temperature drops during the brew, it lowers the extraction rate somewhat overall, but greatly reduces the 'excessive bitters" extraction rate, which is beneficial to the final cup.
In fact, for the longest time, i preached to espresso machine companies to pursue temperature profiling more than pressure profiling.
As the extraction process continues, higher water temperatures in the last half of a brew will absolutely extract more bitters; if the temperature drops during the brew, it lowers the extraction rate somewhat overall, but greatly reduces the 'excessive bitters" extraction rate, which is beneficial to the final cup.