My name is Mike Jones, and I'm a barista at Third Rail Coffee right by Washington Square Park in New York City. I'm going to teach you some basic coffee-making skills.
Water temperature is really important when brewing coffee. It's often overlooked especially when you're making coffee at home. You want it to be between 195 and 205 degrees Fahrenheit. That's s pretty a standard set said that anything below that is going to be not proper and I suppose anything above. Now, what happens when you're brewing a water that's too cool, as it under-extracts the coffee, which means that it doesn't pull out enough and ends up tasting sour, weak, diluted. And then if the temperature is too high, it starts tasting over-extracted, bitter, kind of ashy. People say burnt, but you're not burning the coffee. But it's akin to that sensation, tasting burnt. It's the same with the coffee that's roasted too dark. It's a really, almost tastes like you're drinking tears. It's not pleasant.
Now if you're just boiling water on a tea kettle, you just bring it to a boil, remove it from the heat, let it sit for a just little bit. And by the time, you're actually pouring the water out as water is exposed to air, it's going to drop at seven degrees right away. So it's kind of hard to brew with water that's too hot, really is to brew with water that's too cold. So definitely pay attention to that. And you'll actually know the difference. It's the coffee will taste sweeter, which is a good thing.