1- Energy (heat):
A temperature in the range of 90-96°C has been found to be ideal for making a good cup of coffee. To explain this, we need to understand the effect of heat on coffee extraction.
A clear indicator of energy is heat; the hotter an object is, the more energy it possesses. Heat also transfers energy from molecules with more energy to molecules with less.
This applies to coffee preparation, as the heat used in the brewing water has a significant impact on extraction. A higher extraction temperature leads to a higher extraction rate because most compounds are more soluble at higher temperatures.
All of this leads to the conclusion that the water temperature used to brew coffee is very important. If the water temperature is low, the resulting cup will be thin (low-bodied), flat, and have a weaker flavor profile.
As the heat increases, so do the bitterness, acidity, hardness, burning, body, and intensity of the flavors.
