The Perfect Water Temperature for Brewing Coffee
Water temperature plays a crucial role in coffee extraction. Staying within the right range helps balance sweetness, acidity, and bitterness.
Recommended Temperature Range (SCA)
- 92–96°C (197–205°F) for most brewing methods.
- This range optimizes extraction of sugars, acids, and oils while limiting harsh bitter compounds.
Adjusting by Roast Level
- Light roasts: Use 94–96°C
- Denser beans
- Require more energy (heat) to extract flavors properly
- Dark roasts: Use 90–93°C
- More soluble and extract faster
- Lower temperatures help avoid over-extraction and excessive bitterness
Altitude and Boiling Point
At higher altitudes, water boils at lower temperatures, which directly affects your maximum brewing temperature.
- Mexico City (~2,240 m)
- Boiling point: ~93°C
- Often already within the ideal brewing range
- Bogotá (~2,640 m)
- Boiling point: ~93°C (slightly lower than sea level)
In such cities, water straight off the boil is often close to ideal brewing temperature, so you may not need to let it cool before brewing.
The SCA documents classic brew ranges and has published sensory research on brew temperature; the UC Davis Coffee Center and the Brewing Control Chart help you read TDS and extraction when you change brew temperature.
Dial with our brewing methods comparison and grind-size science; buy via the shop or visit Pino Suarez (+52 56 2915 1741).
