コーヒーの抽出において、適正な温度は重要です。適切な温度がないと、コーヒーの味わいや香りが損なわれることがあります。
一般的に、コーヒーの抽出に最適な温度は90～96度の間です。
- 低温での抽出（90度未満）：低温での抽出では、コーヒー豆からの風味が不十分に抽出される可能性があります。コーヒーが酸味が支配的になり、若干酸っぱく感じることがあります。
- 適切な温度帯（90～96度）：これが一般的に推奨される温度帯です。この範囲では、コーヒー豆からの風味、酸味、甘味、苦味がバランスよく抽出され、美味しいコーヒーが楽しめます。多くの専門家やバリスタは、コーヒーの抽出においてこの温度帯を守ることを強調しています。
- 高温での抽出（96度以上）：高温での抽出は、コーヒーを苦味が支配的なものにする可能性があります。コーヒーが過度に焦げたり、不快に苦く感じたりすることがあります。高温での抽出は避けることが一般的に推奨されますが、特定の抽出法やコーヒー豆によっては適している場合もあります。
コーヒーの種類、抽出方法、個人の好みによって、適切な温度が異なることがあります。一般的な目安として、コーヒーの抽出には90～96度の温度帯を目指すことが重要です。また、湯沸かしポットやコーヒーメーカーなどの機器を使用する際に、温度設定が可能な場合は、適切な温度に調整することをおすすめします。
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