Jonathan Gagné's Perspective on Brewing Temperature in V60
"Ever wondered why cold brew coffee has absolute zero acidity ? It’s because acidic compounds only extract at high temperatures. I experimented a bit with brew temperatures higher than 94°C in a siphon brewer (it’s very hard to get there with a V60), and I didn’t really enjoy the result, but I need to explore this more before having an informed opinion," Jonathan Cagné said.
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Jonathan Gagné, Associate Professor at the Université de Montréal and an astrophysicist, is well-known for his contributions to the scientific understanding of how certain factors affect coffee brewing results.
One topic Gagné has explored is the impact of water temperature in the brewing process using a V60 dripper. In this article, we will delve into Gagné's views on brewing temperature, how it influences coffee extraction, and practical recommendation. We can read this in his blog, coffee ad astra.
Jonathan Gagné emphasizes that water temperature is a crucial element in the coffee extraction process. According to Gagné, each compound in coffee beans dissolves at different rates depending on the water temperature used.
Compounds such as acids and oils are more efficiently dissolved at higher temperatures. By using hotter water, one can extract more complex and balanced flavors from the coffee beans. Conversely, lower temperatures might result in less satisfying coffee.
Gagné relates this understanding to the phenomenon often observed with cold brew coffee, which is brewed at lower temperatures and results in a sweeter taste with zero acidity.
Gagné's said that low brewing temperatures lead to incomplete extraction of acidic compounds, contributing to this flavor difference.
In his opinion, Gagné also discusses how the material of the V60 affects temperature during brewing. V60 drippers come in various materials, including plastic, ceramic, and glass. According to Gagné's research, plastic V60s have an advantage in temperature insulation compared to ceramic or glass V60s. Plastic, having lower thermal conductivity, is more effective at maintaining a stable water temperature throughout the brewing process.
Gagné found that ceramic or glass V60s tend to release heat more quickly, which can lead to a significant drop in water temperature. If the water temperature drops too rapidly, the extraction process becomes less optimal, ultimately affecting the coffee's taste. To maintain a stable temperature, Gagné recommends using a plastic V60 as a better solution.
Gagné also highlights the importance of pouring technique in coffee brewing. He notes that pouring water in multiple intervals can cause the water temperature in the V60 to drop. Each interval of pouring might introduce cooler water compared to the previously poured water, especially if the pouring is not done efficiently.
For this reason, Scott Rao recommends using a plastic V60 because it is a better insulator than ceramic or glass V60s, and Gagné fully agrees with this. He has experimented with different V60s and methods while holding a thermometer in the slurry (the mix of brewing water and coffee grounds) and found that the plastic V60 performs significantly better.
Jonathan also said, "The main difference between percolation and immersion arise from the fact that fresh water is a better solvent than coffee. In an immersion brew, the speed of extraction decreases as the coffee gets more concentrated, but in a percolation brew, the water in contact with the coffee grounds is almost fresh, so the extraction is always very efficient. You can achieve similar results with either types of brews, but how you navigate across brewing recipes can be very different, and each method has its particularities.
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