Scientists were busy in the lab with the right way to eat your bra – and yes, there is a right way to do it and it all has to do with water temperature. You might think the perfect cup of coffee is a highly subjective and personal thing, but you must be wrong.
The study, published in the journal Food Research International, involved seven exceptional testers from the Kansas State University’s Center for Sensory Analysis and Consumer Behavior, who spent time sipping, slapping, and reviewing coffee to find out exactly what it made.
In total, they analyzed 36 flavoring qualities (remember: fruity, nutty, and floral) in different samples of hot brewed coffee made with different types of beans and consumed at different temperatures. And it turns out that the water temperature can be a break or a break. The temperature you want to observe depends on the type of bean but drinking directly from boiling water is not an absolute number.
As a rule of thumb, aim for 70 degrees centigrade (158 F) – especially if Arabica is your preferred bin. If you use Robusta beans, you can try a little down. Obviously, taking beans at 60 °C (140 (F) or 50 or C (122 F) produces a richer, more pungent odor. Scalding can cause injury. But this is not the end. There are a variety of other ingredients in your coffee that can improve its taste, ranging from the density of your brew to the ratio of water to coffee (obviously, the way “hard” water goes).
Christopher Hendon, an assistant professor in the Department of Applied Materials and Chemistry at the University of Oregon, who was not involved in the study, explained in an article in The Conversation that even the coffee you brief can affect the taste. The higher the temperature, the more delicious coffee blends you can pick up. Very high, however, and you’ll also get filtering out unwanted compounds.
Drink either way – iced, hot or milky. Studies have linked coffee drinking to the (moderate) risk of atrial fibrillation, certain skin cancers, type 2 diabetes, and more longevity.
