Before we get to what temperature to serve your coffee, you should first make sure that you brew it at the correct temperature to give you the best chance at hitting the sweet spot. The general rule is that coffee should be brewed between 195°F and 205°F. If your water is much hotter, it will scald the coffee, producing a bitter and burnt drink that gives you flashbacks of breakroom coffee that’s been sitting on a heating element all day. If you dip much below this range, though, you won’t be able to dissolve the solubles from the coffee beans’ cells. You’ll be left with weak, flavorless coffee because it wasn’t hot enough to extract flavor from the grounds. Stay in this range, and you should be in good shape regardless of your brewing method. If you like to experiment, though, consider the following guidelines for your preferred method. French Press (200°F) With its coarse grind and extended brew time, your French Press can produce a bold cup by staying right in the middle of the recommended range. For 200°F water, take your water off the heat when it starts to boil, then wait 30 seconds before pouring. Pour Over Coffee (195°F-205°F) Pour over coffee works well at the upper end of the range for light roasts. You might want to reduce your temperature somewhat if you are brewing a darker roast, though. And don’t forget to preheat your cone and container so you don’t lose too much heat in the transfer.
Before we get to what temperature to serve your coffee, you should first make sure that you brew it at the correct temperature to give you the best chance at hitting the sweet spot. The general rule is that coffee should be brewed between 195°F and 205°F. If your water is much hotter, it will scald the coffee, producing a bitter and burnt drink that gives you flashbacks of breakroom coffee that’s been sitting on a heating element all day. If you dip much below this range, though, you won’t be able to dissolve the solubles from the coffee beans’ cells. You’ll be left with weak, flavorless coffee because it wasn’t hot enough to extract flavor from the grounds. Stay in this range, and you should be in good shape regardless of your brewing method. If you like to experiment, though, consider the following guidelines for your preferred method. French Press (200°F) With its coarse grind and extended brew time, your French Press can produce a bold cup by staying right in the middle of the recommended range. For 200°F water, take your water off the heat when it starts to boil, then wait 30 seconds before pouring. Pour Over Coffee (195°F-205°F) Pour over coffee works well at the upper end of the range for light roasts. You might want to reduce your temperature somewhat if you are brewing a darker roast, though. And don’t forget to preheat your cone and container so you don’t lose too much heat in the transfer. 冬日暖阳1 发表于 2021-01-10 10:07
其他不了解
嗯，我也是最近才注意到，超过65度以上的东西入口都致癌，也提醒家人了，可惜他们一辈子都这么过来的，损伤可能不可逆了。
这是已经不算热水了，算“烫水”，同理还有火锅，饺子之类的，有的人根本等不及，刚出锅还烫的时候就急急忙忙吃了。
我的太姥姥食道癌，据说就是超级喜欢特别烫的食物
我外公是贲门癌。也是爱吃烫的。
西方人喝的咖啡都多少度的
195°F-205°F ==== 90-96 c
How To Are You Serving Coffee at the Ideal Temperature?
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BTW, bless LZ''s mom
因为没有很严重的症状，医生说胃病三分靠药，七分靠养，只吩咐了饮食调理。
65度以下就算安全吧。
这算一种癖好么？烫到自己难道舒服？？
经常喝热的可能已经习惯了不觉得烫了吧。我是天生怕热，别人的温水我觉得烫
来，这篇科普文放家族群里
你说的是泡咖啡的热度。
等人喝的时候没那么烫。
我以为泡咖啡最适合的温度是85°C
肯定摄氏度，华氏65就是室温凉水了啊
医生为啥不活检食道呢，食道癌确实跟吃含亚硝酸盐的食物相关，泡菜酸菜之类的，所以东北那里食道癌高发，吃烫的东西也有关系
没人等到65度以下喝。
多谢提醒！会注意的。
原来如此，我也是这种类型，看来要提高警惕
咱们这种基因的最好不要喝酒，不然各种黏膜系统癌症高发。
不是，就是能喝很烫的
完了，我本来就巨红，又爱吃热的。。呜呜呜。我现在开始喝凉的到70以后会不会没事了
癌症很多时候就是概率问题，只要细胞分裂就有概率产生癌细胞，所以分裂的次数多了产生癌细胞的可能性就大
吃热食物容易得癌症就是热食物会伤细胞，这部分细胞分裂修复受伤细胞的概率大
我大致研究了下，大多数的癌症成因都和这有点关系，都是部分组织经常受到伤害然后加大分裂次数；而且据说百岁老人体内大多数都有小的癌瘤，但是因为他们新陈代谢已经很慢了，这种癌瘤对他们的伤害已经很小了。
烫的东西比较好吃，尤其是汤，好像更鲜。不懂为啥，但有这个体会。
喝酒脸红的人如果经常喝酒的话，得食道癌的概率就高，不要喝酒就好了。
是啊，很多年之前，曾经一个学这方面的朋友就告诉我，那些福建喜欢喝茶的地方食道癌就发生多，因为习惯喝一口一小杯很烫的茶。