Water Temperature vs Brew Temperature

Water Temperature vs Brew Temperature

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Water Temperature vs Brew Temperature

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Water Temperature vs Brew Temperature

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Water Temperature vs Brew Temperature

Water Temperature vs Brew Temperature

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Water Temperature vs Brew Temperature

Ok, I'm just starting down the rabbit hole here – I mean I've read a bit about it, but I want a little point clarified.

When we talk about brew temperature – are we talking about what temperature the water is heated to before it hits the (ground) beans, or what temperature it all equalizes out to while it is flowing through the beans?

I've seen people talking about "off the boil" — which would be 212 degrees (at at standard pressure), which suggests to me that the target temperature is not that of the water but the temperature at which the beans "settle" while the water is being poured or dripped through or, say, with a french press … "immersing".

I recently bought a Breville Precision Brewer so that I'd have more control over these things – but I see some people talking about the water not being as hot as the set temperature. As there is heat loss as soon as the water leaves the "spout" or drip, in this case, I could see that being the case. But if what we really want is the coffee to BREW at 197-205 degrees, then it seems like we'd want the water temperature to hit somewhat above that to compensate for the thermal mass of the beans.

I'm tinkering … right now my mix of beans includes a medium roast we like mixed with a "medium roast" that was over-roasted for my tastes … just because I didn't want to waste it. We're getting to the end of that but it is giving me the opportunity to see how "good" I can make this blend.

I tried "golden" … but it turned out too weak for me. Then I tried "strong" … and with this blend still a little weak. So I set the flow rate to slow… which improved the strength but the "burnt" flavor of the over-roast was too prominent. I then dropped it from (I THINK???) 205 to 199 and it was pretty good this morning – the over-roast flavor was much less prominent, but the coffee was still strong enough. In fact, the bitterness from the overroast was actually pretty well balanced with the natural sweetness… I could stand this blend brewed this way. But as soon as it's gone it's back to our regular medium roast that's NOT overroasted. And then I want to try a few more single origin coffees. But I digress.

All this is making me wonder — am I REALLY brewing at 199 when I set the temperature to 199?

I'd love to know what the parameters are for their presets… the Fast/Golden/Strong presets. I don't imagine I'd ever use "Fast" as a blanket preset.

It looks like we can brew at 195-205 in 2°F increments, and pick flow rates of Slow/Medium/Fast (I had assumed this would be more precise, but … that's the way it is), and bloom time in seconds. You can also tell it whether you're using a basket or a cone … The cone apparently limits you to an 8 cup pot. I typically make a 12 so I have to use "basket".

Any thoughts?

I wonder if I could stick a temperature probe in the grounds while it is brewing?

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Water Temperature vs Brew Temperature

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Water Temperature vs Brew Temperature

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