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Just Chat! / Re: Why Are You Supposed To Use Cold Water For Coffee, Tea, etc.?
« on: Yesterday at 12:16:16 »
In the case of tea, I'd be surprised, because the way tea "works" is that you need high temperature water to extract the tea compounds from the leaves; the high temperature helps to break down the cell structure and release the flavour and other compounds.
Coffee is a bit different, at least if it's instant, since all of the relevant entities have already been extracted from the bean and then freeze dried to produce the granules. Hence cold water probably won't make much difference to this. The same is not true for fresh coffee produced from grounds though, because that will require heat and pressure to liberate the compounds from the ground beans.
Coffee is a bit different, at least if it's instant, since all of the relevant entities have already been extracted from the bean and then freeze dried to produce the granules. Hence cold water probably won't make much difference to this. The same is not true for fresh coffee produced from grounds though, because that will require heat and pressure to liberate the compounds from the ground beans.