No — let the kettle settle first.
It might seem logical that hotter water would extract more flavour from your coffee.
However, boiling water can actually make the result less pleasant.
The water temperature for coffee should be controlled.
Water straight from the kettle is around 100°C, and that’s hotter than you generally want for brewing coffee.
Why Is Boiling Water a Problem?
Coffee brewing is all about extraction — using water to draw the flavour compounds from the ground beans.
When the water is too hot, extraction happens more aggressively.
This can pull out an excessive amount of certain compounds, including those responsible for bitterness and astringency.
The result can be a harsh, bitter cup that overwhelms the more delicate flavours in the coffee.
This is particularly noticeable with lighter, more complex coffees, where you want to preserve flavours such as fruit, citrus, floral notes and sweetness.
So What Temperature Should You Use?
For most brewing methods, water temperature for coffee is a good starting point.
Additionally, a range of roughly 90–96°C works, with about 92–94°C as a useful target.
You don’t necessarily need a fancy thermometer, either.
Simply boil the kettle and let the water stand for around 30–60 seconds before pouring.
The exact temperature will depend on your kettle, the amount of water and the surrounding temperature, but it should bring the water closer to the ideal brewing range.
And remember, this isn’t an absolute rule.
Different coffees and brewing methods can benefit from slightly different temperatures.
The Simple Rule
Don’t pour boiling water straight onto your coffee.
Let the kettle settle for a little while, and you’ll give the grounds a better chance to produce a balanced cup — with sweetness, aroma and flavour rather than simply bitterness.
Additionally, getting better coffee is as simple as waiting half a minute for water temperature for coffee before you pour.