What people perceive as burning from hot water is actually two distinct effects: (1) higher temperatures extract bitter compounds faster because bitter compounds are hard to extract and high temperature accelerates extraction, and (2) high-temperature water causes volatile compounds to evaporate during brewing, stripping delicate aromatic notes.
causalpending
Evidence Quote
“One is the temperature is helping you extract compounds, so the bitter compounds are not volatile; they are usually quite hard to extract. That's why extracting at a higher temperature, you'll get more bitterness because you're extracting the bitter compounds better. But the volatility works the other way around, so if you have high-temperature water, you get more evaporation of volatile compounds during the brewing process, so you might be losing some of the delicate notes from the coffee.”
Created: 8/13/2026, 9:53:38 AM
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