Everyone is fond of espresso coffee. Be it a teenager, adult or an elder, each has its own preference to consume the drink; cold, hot or any other method. The popular beverage is consumed all over the globe.
When we look into the drink deeply, we observe that everyone prefers espresso extracted not above 95° C; between a range of 85 to 95° C. Consequently, high temperatures suit high acidic or light roasted coffee. Likewise, lower temperature is used to reduce ashy and roasty flavour.
So, how raising temperature makes a difference to the process. Let’s understand the operations below:
Before we talk about the different temperature levels and their effects on your espresso, we need to understand that not every machine is effective to bring change to the drink, by raising the temperature. For instance, the latest multi-boiler machines can dispense eminent results compared to the old dual-boilers. It is a challenge to handle a single boiler machine, as changing the boiler condition by 1 degree won’t affect the brewing temperature with the same level.
How raising temperature makes an impact:
The brew temperature is not just about the water heat. Actually, the difference in grind temperature plays a major role in brew temperature. Relatively, the machine can be found with room temperature which can even go high to 50°C or above.
Even shot time can make changes to your results. When the shot time is less, water gets more time to transfer its heat, which leads to low brewing temperature.
In general, if we need to increase the extraction rate, we need to enhance the temperature. In addition, there is a different result to each molecule when it gets heated. As observed, when brewing temperature increases, the amount of citric and malic acids stay unchanged. Likewise, the extraction level of compounds that bring spicy, burnt, and smoky aromas are more likely to change. Consequently, the increase in temperature not only affects the extraction level, but also alters the different compound levels; that brings change to the taste too.
Similarly, the process works with the aroma components. According to research, espresso brewed at a higher temperature above 90° C consists of ketones and aldehydes. Moreover, in the same brewed at 95° or above, an increase of pyrazines is found; which is associated with earthy, roasty and musty flavours.
Besides, some components start losing their existence when brewed at a higher temperature— 96° and above. For instance, experts found low chlorogenic acid in espresso due to molecules breakdown of high temperature. More clearly, chlorogenic turns into quinic and caffeic acid; relatively bitter than the former one.
To Sum Up:
It directly signifies how temperature leads as an intrinsic element for your espresso, that controls the taste, aroma and other molecules’ ability. Change in temperature targets different components, which is a challenge to predict for most of us. It may bring you a different flavour to the espresso that would be more like a trial or error cup of drink.