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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