Temperature
solids. The hotter the water the quicker they are in dissolving these soluble solids. And because we want only some 20% of it the brew time reduces with increasing temperature.
See the picture below for a quick summary but we would recommend you read up the next short paragraph for a good guidance
2. Temperature of water has to be somewhere around 96 degrees centigrade is what the technical study says. How do you get 96 degrees without the thermometer? Let water boil which makes it 100 degrees. Then take it off heat and wait for a minute odd which will get the temperature down somewhere to 95-96 degrees. This is an estimation and is widely dependent on ambient conditions , bowl shape etc but you can still make a fair estimation
3. There a world espresso championships which were won on espresso made at 88 degrees too so
don’t worry and go ahead and make it
4. Preheat the brewing equipment. The metal equipment can drop the temperature of the slurry
very quickly by around 10-20 degrees and that 90-96 degrees range is for the slurry which is the
mixture of coffee grounds and water. This means after the water is mixed with coffee in the equipment the temperature there has to be 90+ degrees. The alternative here is not to pour boiling water but to pre heat equipment.