Role of Hot Water When Brewing Green Coffee

A Cup of Coffee is actually 98 percent Water. Make sure you use High Quality Water to make your Green Coffee Taste Better!

A well-balanced cup of green coffee – something that we want to achieve when brewing. In case the taste turns out to be flat, hollow, bitter or vinegary, it is easy to assume that there is something wrong with the coffee beans or the brewing process.

As it turns out, there is 98 percent of water in our cup of green coffee. It means that the quality of water has a significant role in the taste of coffee.  

Of course, there are methods of brewing that use cold water, but because that is an entirely different discussion, for the sake of simplicity, here we are talking about brewing hot coffee.

Water

The water to be used must be right or the coffee will be wrong. The infusion you drink is mostly water. The flavor of coffee can easily be contaminated by other intruding influences. The best rule of thumb is, if the water you are going to use doesn't taste right, don't use it. It should have no discernible taste, or "character", such as sharp or astringent qualities. Bad water makes bad coffee. As a rule, bottled spring water is your best bet. Municipal water is usually not good enough for high-quality coffee unless you are using a good filtration system.

Water that has been "softened" should also be avoided. It does not extract as well as non-softened water. Distilled water should not be used because all of the mineral content has been removed. The minerals in water are essential to the extraction process. It is very important to note that if you're using any type of container to store water in, it is very important to frequently, and thoroughly clean the container. The buildup of bacteria in water is used to brew coffee will have a dramatically negative effect on the coffee. This is one of the most commonly overlooked sources of trouble when brewing coffee.

Water Temperature

The brewing temperature of the water used is very important. It should be between 195 F (91 C) and 205 F (96 C). The closer to 205 F (96 C) the better. Boiling water (212 F - 100 C) should never be used, as it will burn the coffee.

Water that is less than 195 F (91 C) will not extract properly. In this instance, the temperature of the water being added to the aggregate should be right at 205 F (96 C).

How to Brew Green Coffee in Hot Water?

The best way to brew green coffee is to bring water almost to a boil, but before it starts boiling you turn off the heat. You then slowly pour the water on top of the green coffee powder, letting it filter at a constant rate. Pouring it in spirals is the best way to do so, at a rate that isn’t really faster than a soft dripping. It should take about 5–8 minutes to brew your green coffee.

I know this all seems silly, but it isn’t - this is the best way to brew coffee if you want a full body, low acidity and aromatic cup of green coffee. If you pour water too quickly the brewing process is not done properly - water passes by too quickly to extract all the flavors and you might end up with a watery and acidic coffee. If water is too hot, you will over-extract the more bitter compounds and end up with a nearly undrinkable coffee.


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