What is the effect on brewed coffee if the temperature of the water is above or below 185-203 ...

Answer to #1

If the water is boiled, dissolved oxygen will escape and result in flat-tasting coffee. Coffee will also be less flavorful since boiling causes the loss of volatile compounds. Higher temperatures result in excess extraction of bitter compounds. Lower temperatures do not extract enough flavor.

Answer to #2

Polyphenolic compounds including catechins and flavonols contribute to the flavor of the beverage. Tannins contribute to astringency and reddish-brown color.

Answer to #3

212F (100C) for 3-5 minutes.

Answer to #4

Method of processing will yield flavor differences. Brewed coffee is expected to be more flavorful and fresh with strong flavors. The fresher the coffee bean, the better the coffee. Purchasing whole beans and grinding them immediately before brewing will yield the most flavorful coffee. Instant coffee is produced from a strong extract of coffee that is sprayed through a jet of hot air, evaporating water and leaving dried coffee particles. Freeze-dried coffee results from freezing coffee concentrate into a dried mass and breaking it into small particles.

Answer to #5

Caffeine contributes to the bitter taste of coffee.

Answer to #6

Brewing time, brewing equipment, coffee beans (storage, freshness, ground vs. whole bean), water-to-coffee ratio, holding time.

Answer to #7

For quicker freezing; quicker freezing will help minimize crystal size.

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