What's the right temperature for espresso? We tested it.

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

As recently as 2010, participants in the Swiss Barista Championships were able to choose how hot the machine should be for their coffee. The technicians at the time made it possible for the baristas to adjust the brewing temperatures for their individual espressos within a range of 90°–94°.

Even today, the rules of the Barista World 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 eventuality is usually defined more precisely at the Barista Championships. And the flavor range between 90.5 and 96 degrees is enormous.

Anyone who can even control the brewing temperature themselves at home on their espresso machine using PID control is more precise. Because we know that different brewing temperatures lead to different flavors in the cup.

We calibrate all machines at our Coffee Academy to 93°C – and have always done so. We find that our coffees, whether light or medium-dark, taste best this way – meaning they have a balanced flavor and a pleasant texture. We also test all our coffee roasts at 93°C for quality control. We can safely say that we've become accustomed to the 93°C extraction temperature.

However, in forums, roaster extraction recommendations, and other guides, we repeatedly find the recommendation of 88°–96° as the perfect brewing temperature. As mentioned, this is a huge range and has a massive impact on the flavor.

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

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

We wanted to know more, so we set up an experimental apparatus. We tested a medium-light espresso roast at three different brewing temperatures.

• Before each extraction, we rinsed the brewing group for 5 seconds. This was partly to remove any grounds stuck to the filter basket, and partly to ensure the temperature was stabilized. Afterward, we immediately clamped the portafilter and started the extraction.
• The blend of three equal parts coffees helped us understand which facets of the coffee were emphasized. Alessandro is a fruity coffee, APAS has a more classic nutty and chocolatey flavor, and Henrique has a bright acidity. We hoped that the respective extraction parameters would reveal a different side of the coffee.
• We made nine extractions each and removed the outliers upwards and downwards (learn more about making espresso )

Espresso extraction at 93°

Sensory evaluation

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

Espresso extraction at 96°

Sensory evaluation

• “Headache coffee” – the acidity was no longer well integrated, the bitterness was high in 5 out of 7 extractions
• The texture of all coffees decreased significantly – although the TDS , i.e. the number of dissolved particles, was high, the coffee felt watery
• no coffee was really tasty to drink

Espresso extraction at 88°

Sensory evaluation

• the coffee was predominantly acidic, thus showing an unpleasant acidity that was not supported by any sweetness
• the aftertaste was bitter and astringent
• No coffee was as convincing

Findings

We tried to make the extractions as identical as possible . The data set is limited, but it provides an impression and a preliminary trend. To scientifically substantiate all of this, we would, of course, need a larger experimental apparatus, more sensory experts, and different coffees.

However, we could see and taste the first trends:

Sensory

• At 93° the medium-light roasted espresso tasted best
• Even a darker espresso that we tested (but only with three extractions each) tastes best at 93°
• the acid became unpleasantly acidic at 88° extraction temperature
• At 96° the coffee disintegrated into its individual parts and was no longer balanced

Extraction

• At 88°C, channeling occurred several times – we had to repeat the extraction. We are still discussing the exact cause.
• the scatter of the TDS was higher at 93° than at the other measured temperatures

TDS and extraction rate

• At 96° extraction temperature, more particles were released from the coffee and a higher TDS value resulted
• The extraction rate was also higher, which is generally considered positive – but in this case it was simply not tasty
• Very light roasted espressos, however, perform significantly better at temperatures of 94° and higher
• A detailed test should be considered

Development of extraction rate and taste

It became clear that higher temperatures result in a higher extraction rate. At the same time, it became clear that a higher extraction rate doesn't necessarily correlate with better flavor—it all depends on the coffee. We're currently testing espresso with light filter roasts using the Decent Espresso machine —and it tastes very good. We're experimenting with temperatures significantly higher than 93°C, but also with different time ratios (extractions up to 60 seconds).

In terms of taste, we were only able to truly enjoy the 93° extractions.

Darker coffees tend to taste better at lower temperatures, as fewer particles are released from the coffee. The lower temperature also makes the coffee appear a bit fresher because it leans slightly toward the acidic side—which, in turn, gives the coffee better balance.

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

Our recommendations for the best espresso extractions

As is often the case, coffee is a matter of taste. Try, compare, and experiment with new coffees – this way, you'll quickly learn and find your personal standard for how you want to extract coffee.

We captured exactly how the coffees tasted in this video.

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