For hand drip, start at about 93°C, within a range of 90 to 96°C. Material introducing the Specialty Coffee Association (SCA) standard gives 93 ± 3°C as the water temperature just before it meets the grounds. Boiling water is close to 100°C, so it is better to let it cool a little than to pour it right away.
Why not pour boiling water right away?
Near sea level, water boils at 100°C. The top of the recommended range is 96°C, so freshly boiled water is slightly hotter than the range. The same source suggests letting boiled water sit for about a minute before pouring. How fast a kettle cools depends on its size, the season and the room, so one minute is only a starting point. If you have a thermometer, measure once and note how many minutes your own kettle needs; after that a clock is enough.
The bars below compare the recommended range with the boiling point. The values 90, 93 and 96 come from the standard above, and 100 is the boiling point of water.
How does temperature affect taste?
Hotter water pulls compounds out of the grounds faster and in larger amounts. That is why it is commonly said that water that is too hot makes the cup bitter and harsh, while water that is too cool makes it sharply sour and thin. This is a general tendency; roast level, grind size and brewing time change the result even at the same temperature. Many people say dark roasts suit slightly lower temperatures and light roasts slightly higher ones, but that is a commonly used rule of thumb, not an official specification.
For finding the cause when you dislike sourness or bitterness, see our sour and bitter guide.
Steps to set the temperature at home
Without a thermometer, pouring the boiled water into a server or another container first lowers the temperature a little, so repeat the same routine every time. What matters more than one exact number is brewing the same way each time so you can compare the taste. If the cup is sharply sour, shorten the resting time next time; if it is very bitter, lengthen it. Keep the ratio and grind the same and change only the temperature, so you know what changed the taste. For the ratio, see our hand drip ratio guide.
Frequently asked questions
Can I brew at a low 70-85°C?
Some sources describe brewing below the recommended range, but the widely used standard is 90 to 96°C. Lower temperatures may extract less and taste thin or sour. If you try it, change one thing at a time and compare.
Do I need a thermometer?
Not necessarily. Keeping the resting time after boiling consistent already gives you similar conditions. Use a thermometer when you want to be more precise.
Is iced coffee brewed at the same temperature?
This article covers hot coffee. Brewing directly over ice differs by recipe in water and ice amounts, so it is not covered here. For the types of cold coffee, see our cold brew and iced coffee guide.
At Soruru Cafe
Soruru Cafe brews its hand drip coffee slowly, one drop at a time, from beans roasted every morning - see the menu. If you want to compare it with your home brew, visit us in Mangu - see getting here. The wooden space is a calm place for a slow cup.
Source
- About Coffee (National Coffee Association), “Pour-over”: 93 ± 3°C, citing SCA Standard 102-2024, rest boiled water about 1 minute - aboutcoffee.org