Parisian Roaster Since 1880
Intro: You've chosen good beans. You've had them ground correctly. And yet, the cup disappoints. In most cases, the water temperature is to blame. It's the most overlooked parameter in preparation, and one of the most crucial. A few degrees too high or too low, and the aromas that the terroir took months to build disappear or turn into bitterness.
What Temperature Does to Coffee
Hot water is the solvent that extracts aromatic compounds from ground beans. But not all these compounds dissolve at the same temperature, or in the same order.
Water that is too hot, above 96°C, primarily extracts bitter and astringent compounds. The most delicate aromas, those that carry the character of an origin, are either destroyed or drowned out. The coffee becomes aggressive, flat in its nuances but strong in bitterness.
Water that is too cold, below 85°C, does not extract enough. The coffee is watery, lacking body and length. No equipment, no dosage will compensate for this incomplete extraction.
The ideal window for most single origin coffees is between 90 and 94°C, depending on the preparation method and roast level. The lighter the roast, the closer to 94°C. The darker the roast, the closer to 90°C.
Method by Method
The French press is the most forgiving method: water between 92 and 95°C, poured over coarsely ground coffee, with a four-minute infusion. This duration compensates for a slight temperature variation.
Filter coffee requires more precision: between 90 and 94°C, poured in a steady stream over medium grounds. Water that is too hot on a filter quickly produces bitterness, as the contact is direct and prolonged.
For espresso, the machine generally manages the temperature itself. If you have control over it, aim for 90 to 93°C for our Monk's Robe roasts: water that is too hot on a short espresso shot will result in a harsh, burnt cup.
What This Changes for Tea
Teas are even more sensitive to temperature than coffee, and the permissible variations are more pronounced depending on the type.
Green teas are steeped between 70 and 80°C. Above this, tannins are released too quickly, and bitterness overwhelms the vegetal and floral notes that give value to a good Japanese or Chinese green tea. This is particularly true for our single origin teas: boiling water on a Gyokuro or Longjing is a wasted tasting experience.
Black teas can withstand higher temperatures, between 90 and 95°C. This heat is necessary to fully extract the robust aromas and tannic structure that characterize these teas. Lukewarm water will result in a flat, bodyless black tea.
Oolongs fall in between: 80 to 90°C depending on the oxidation level. The closer the tea is to a black tea, the higher the temperature.
In Practice, Without a Thermometer
A kitchen thermometer or a temperature-controlled kettle are the simplest tools to master this parameter. For enthusiasts who don't have them, an empirical method suffices: bring the water to a boil, then let it rest for 60 seconds before pouring. You will obtain a temperature close to 92 to 94°C, suitable for most coffee and black tea preparations.
For green teas, wait two to three minutes after boiling, or mix with a little cold water to quickly reach around 75°C.
Also, preheat your vessel by pouring a little hot water into it before steeping. A cold mug can drop the temperature by several degrees upon initial contact.
A Detail That Changes Everything
The quality of the beans, the freshness of the roast, the precision of the grind: all these efforts can be nullified by poorly controlled water. It is often the last link, the one we think about the least, that makes the difference between an ordinary cup and one that truly reveals what the terroir has built.
If you wish to delve deeper, our team welcomes you to the tasting room at 256 rue Saint-Honoré, Monday to Saturday from 10 am to 7 pm. We can guide you on the preparation that suits your equipment and the coffees or teas you have chosen.
