What is the effect of temperature on espresso extraction?

The effect of temperature on espresso extraction is significant because higher temperatures help dissolve and extract the flavors, oils, and sugars present in the coffee grounds more effectively. When the water used in espresso brewing is at an optimal temperature, typically between 195°F and 205°F, the extraction process results in a balanced flavor profile that highlights the best characteristics of the coffee.

At higher temperatures, the solubility of various compounds increases, allowing for a richer and fuller flavor profile to emerge. This is crucial in espresso, where the extraction time is short, and the precise temperature plays a vital role in ensuring the right balance of acidity, sweetness, and bitterness.

Conversely, lower temperatures can lead to under-extraction, resulting in a sour and thin taste, as not enough of the desirable compounds are extracted from the coffee grounds. Thus, the statement that higher temperatures make it easier to extract flavors aligns with the scientific principles behind espresso brewing and highlights the importance of maintaining the right temperature for optimal extraction.