Why does our coffee experience change with temperature
As coffee cools, its flavor profile undergoes changes due to chemical reactions that are triggered by temperature alterations. These transformations lead to the emergence of new flavor notes and aromas, such as sweetness, fruitiness, or floral taste. To understand this phenomenon, it's important to know the scientific principles behind it.
Now let’s get into how we can perceive coffee flavour and aromas
Coffee is a fascinating drink, comprised of over 1000 aroma compounds, of which 40 significantly contribute to its aroma. The majority of these compounds are created during the roasting process. When heated, the sugars, carbohydrates, and nitrogen compounds in the green beans react, resulting in the creation of volatile compounds. These compounds turn into gases that evaporate at room temperature, allowing us to better sense them. Through a variety of aromatic compounds associated with sweetness, our tongues and noses perceive these flavors and aromas, ranging from chocolate notes to fruit notes. In addition to these aromatic compounds, organic acids, sugars, oils, and caffeine all contribute to the taste and our senses.
Does temperature also affect extraction?
The temperature of the water used to brew coffee has a significant impact on the extraction rate, which in turn affects the flavors and aromas that we experience when drinking coffee. Using hotter water extracts more compounds from the coffee molecules, resulting in a more flavorful drink. Conversely, using cooler water won't extract as many of the volatile compounds that are essential to the full perception of coffee. It's worth noting, however, that cold brew is an exception to this rule, as it is extracted at low temperatures over a long period of time, resulting in a mostly sweet and caramelized taste with lower levels of bitterness and astringency.
What happens to flavours and aroma at higher temperatures?
According to the National Coffee Association, coffee on it’s own is best served at a temperature between 82°C and 85°C. However, drinking coffee at this temperature can burn your tongue. To enjoy coffee at this temperature, take small sips or cupping 'slurps' to cool it down quickly.
Flavor and aroma perception of coffee starts at around 76°C. Coffee releases a lot of vapor at this temperature, enhancing the perception of aromas, but can inhibit flavor perception.
Higher aroma levels are perceived at 70°C and can be maintained down to 60-40°C. These aromas tend to be described as 'roasted', 'earthy', and 'intense'. Flavor perception can be difficult at this temperature, especially with more delicate notes of the coffee.
At 40°C, we mainly perceive bitterness, along with flavors associated with intensity and roastiness. These notes can linger until the coffee has cooled another 10-20°C, after which we may detect an increase in bitterness. If you find your coffee gets more bitter as it gets colder, you can opt for our Check Up blend which stays very well balanced and smooth all the way through.
What happens to flavours and aromas when your coffee cools down?
At temperatures lower than 47°C, the flavor and aroma of coffee undergo significant changes. As coffee cools, it produces less vapor, making it more difficult to detect its aroma. However, the bitterness of coffee decreases, giving way to more complex and sweeter flavors. The greatest number of flavors in coffee can be detected between 31-49°C, mainly associated with acidity and sweetness. The most prominent sweetness in coffee is detected around 42-44°C, while the least detectable bitterness is around 38-41°C.
The most intriguing flavor notes in coffee can emerge within a narrow temperature range of 31-37°C, resulting in small but significant changes. Volatile compounds that contribute to sweet, fruity, floral, herbal, acidic, and nutty notes are particularly prominent within this range, allowing us to fully appreciate the unique characteristics of coffee.
Acidity is most noticeable at lower temperatures, such as 25°C, compared to 44°C or 70°C. Drinking a cup of African coffee like our Fruit Cake blend at this temperature will allow it to become more vibrant, with higher acidity levels. By doing so, we can taste the full range of flavors that a nice African blend has to offer and appreciate how the same coffee can taste different at different temperatures.
Ending thoughts
The temperature of your coffee can affect its flavors and aromas. Finding the optimal ranges for bitterness, acidity, and sweetness can help you explore different blends and characteristics. This will allow you to fully appreciate your preferred cup of coffee, no matter the temperature. Come and visit us in store or our online shop to learn more about our blends. Remember, the best coffee is the one that makes you smile!
Cheers!
