Contact time and temperature
How brewing time and water temperature influence extraction, flavor balance, and beverage quality.
- Coffee Basics Nerds
- 1 min read
Contact Time and Temperature
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Contact Time:
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The duration water is in contact with coffee grounds.
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Longer contact → more extraction → risk of over-extraction (bitter, astringent).
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Shorter contact → under-extraction → sour, weak flavors.
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Examples: Espresso (~25–30 s), Pour-over (~2:30–3:30 min), Immersion methods (French press 4–5 min).
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Temperature:
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Optimal brewing temperatures: 90–96 °C (195–205 °F).
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Higher temperature → faster extraction, increased solubility of compounds.
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Lower temperature → slower extraction, risk of underdeveloped flavors.
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Interaction:
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Time and temperature together determine extraction yield.
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Adjusting one affects the other; e.g., lower temp may require longer brew.
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Practical Tips:
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Use a thermometer to ensure water temperature consistency.
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Adjust contact time to fine-tune flavor without changing dose or grind.
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Consider bean type: lighter roasts may benefit from slightly higher temperature or longer contact.
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Outcome:
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Balanced, predictable flavor, reduced bitterness or sourness, optimized extraction for each brew method.