What is the right temperature for espresso? We’ve put it to the test.

The brewing temperature during espresso extraction is crucial for flavor. Light and dark roasts react differently to temperatures, but one thing is common to both: too cold and too hot just aren't particularly tasty.

Back in 2010, participants at the Swiss Barista Championships could determine the temperature at which the machine should be set for their coffee. In a range of 90°–94°, technicians made it possible for baristas to adjust the machine to individual brewing temperatures for their respective espressos.

Even today, the rules for the World Barista Championships state that the machine should be set between 90.5° and 96°.

Espresso will be brewed on a machine with brewing temperature set to between 90.5-96degrees Celsius (195-205 degrees Fahrenheit)

Rules&Regulations, World Barista Championship, p. 12

This is somewhat surprising, as every other eventuality at the Barista Championships is defined more precisely. And the flavor spectrum between 90.5 and 96 degrees is enormous.

Anyone who can determine the brewing temperature themselves at home using a PID-controlled espresso machine is more precise. Because we know: different brewing temperatures lead to different flavor notes in the cup.

In our Coffee Academy, we have calibrated all machines to 93° – as we have always done. We find the coffees, light or medium-dark, taste best this way – which means balanced in flavor and pleasant in texture. We also use 93° to test all our coffee roasts during quality control. We can say that we have grown accustomed to the 93° extraction temperature.

However, in forums, extraction recommendations from roasteries, and other guides, we repeatedly find recommendations of 88°–96° as the perfect brewing temperature. As mentioned, this is an enormous range and significantly influences the flavor.

We have described how we measure the brewing temperature and how you can measure it at home here.

Our test: the same coffee at 88°, 93°, and 96°

We wanted to know for sure and set up a test apparatus. We tested a medium-light espresso roast at three different brewing temperatures.

• Before each extraction, we flushed the group head for 5 seconds. On one hand, to rinse away any grounds sticking to the shower screen, and on the other hand, to definitely stabilize the temperature. Afterward, we inserted the portafilter directly and started the extraction.
• The blend of three coffees in equal parts helped us understand which facet of the coffee was being emphasized. Alessandro is a fruity coffee, APAS is classic nutty-chocolatey, and Henrique possesses a bright acidity. We hoped that the respective extraction parameters would reveal a different side of the coffee.
• We performed nine extractions each and removed the top and bottom outliers (learn more about preparing espresso).

Espresso extraction at 93°

Sensory evaluation

• as expected, the texture was medium-high and round
• the sweetness was clearly perceptible
• the acidity and bitterness were significantly higher in the 5th extraction than in the others (tbd)
• in 6 out of 7 extractions, the acidity was well-integrated

Espresso extraction at 96°

Sensory evaluation

• “headache coffee” – the acidity was no longer well-integrated, the bitterness in 5 out of 7 extractions was in the high range
• the texture significantly decreased in all coffees – even though the TDS, i.e., the amount of dissolved particles, was high, the coffee felt watery
• no coffee was really enjoyable to drink

Espresso extraction at 88°

Sensory evaluation

• the coffee was dominantly acidic, thus showing an unpleasant acidity that was not supported by any sweetness
• the aftertaste was tart and astringent
• no coffee was convincing in this way

Findings

We tried to pull the extractions as identically as possible. The data set is limited, but gives an impression and an initial tendency. To substantiate this scientifically, a larger test apparatus, more sensory experts, and different coffees would of course be needed.

However, we were able to see and taste initial tendencies:

Sensory

• at 93° the medium-light roasted espresso tasted the best
• a darker espresso that we tested (though only with three extractions each) also tasted best to us at 93°
• the acidity became unpleasantly sour at an 88° extraction temperature
• at 96° the coffee fell apart into its individual components and was no longer balanced

Extraction

• at 88° channeling occurred several times – we had to repeat the extraction. We are still discussing what exactly caused this
• the spread of the TDS was higher at 93° than at the other measured temperatures

TDS and extraction rate

• at a 96° extraction temperature, more particles were dissolved from the coffee, resulting in a higher TDS value
• the extraction rate was also higher, which is generally considered positive – but in this case, it simply wasn't tasty
• very lightly roasted espressos, however, perform significantly better at temperatures of 94° and higher
• a detailed test on this should be considered

Development of extraction rate and flavor

It became clear that higher temperatures result in a higher extraction rate. At the same time, it showed that a higher extraction rate does not necessarily have to correlate with better flavor – it all depends on the coffee. We are currently conducting tests with the Decent Espresso Machine to brew espresso using light filter roasts – and it tastes very good. We are experimenting with temperatures that are significantly higher than 93°, but also with different time ratios (extractions up to 60sec).

Regarding flavor, we were only truly able to enjoy the 93° extractions.

Darker coffees tend to taste better at lower temperatures because fewer particles are dissolved from the coffee. The lower temperature also makes the coffee appear slightly fresher because it leans slightly towards sour – and that in turn gives the coffee better balance.

Darker coffees are inherently more soluble and would leave an even more burnt taste and a chalky texture at high brewing temperatures. Therefore – and of course, there are always exceptions – we recommend a range of 91°–92° extraction temperature for darker coffees, 93°–94° for medium-light coffees, and 94°–95° for lightly roasted coffees.

Our recommendations for the best espresso extractions

As is so often the case, coffee is a matter of taste here too. Try things out, compare, and dare to try new coffees – this way you will learn quickly and find your personal standard for how you like to extract your coffee.

We have captured exactly how the coffees tasted in this video.

Want to learn more about preparing espresso? In addition to our articles, we recommend visiting our barista courses. You can also participate digitally in our new online courses.