Brewing the Perfect Hot Drinks: 98°C vs 100°C
When it comes to making the perfect cup of coffee or tea, many people assume hotter is better — but that’s not always true. While 100°C is the standard boiling point of water, 98°C might actually be the sweet spot for extracting the best flavours from your favourite hot drinks. In fact, more and more baristas, tea sommeliers, and beverage enthusiasts are making the switch from boiling to near-boiling water. But why?
In this blog, we explore the reasons why brewing at 98°C is better than 100°C for hot drinks and how it can elevate your daily ritual.
1. Avoids Scalding Delicate Flavours
When water reaches a rolling boil at 100°C, it becomes too aggressive for many delicate compounds found in tea leaves and ground coffee. This can lead to over-extraction — a process where undesirable bitter and astringent flavours are pulled out, ruining the drink’s balance.
At 98°C, water is hot enough to efficiently extract flavour without burning the finer notes. You’ll get a more balanced, smoother, and nuanced cup — especially important for:
2. Preserves Aroma and Volatile Compounds
Aromatic oils in coffee and tea are crucial to the drinking experience, but they’re also incredibly sensitive to heat. When water hits a full 100°C boil, some of these delicate volatile compounds evaporate instantly, leaving your cup flat and one-dimensional.
Brewing at 98°C helps preserve more aroma, enhancing the sensory experience and making every sip more enjoyable.
3. More Consistent Brewing
At 100°C, water can behave unpredictably, especially at different altitudes or with impurities in the water. A slightly lower temperature like 98°C gives you greater control and consistency over your brew, reducing the risk of:
- Over-steeping
- Uneven extraction
- Bitter aftertaste
That’s why many high-end electric kettles now come with precise temperature control, allowing you to stop just short of boiling for optimal results.
4. Better for Specialty Coffee & Tea
If you’re spending money on premium loose-leaf teas or single-origin coffee beans, why ruin them with boiling water?
Brewing at 98°C is considered best practice in the specialty coffee world. Most professional coffee brewers aim for water between 90°C and 96°C — 98°C (or if you prefer Fahrenheit) is the upper limit that still protects the flavour, making it ideal for:
- Pour-over coffee
- French press
- High-elevation coffees
- Complex herbal teas
5. Quicker Cool-Down for Drinking
Hot drinks brewed with 100°C water often need to sit several minutes before they’re safe (or pleasant) to drink. Starting at 98°C cuts down wait time, meaning you can enjoy your beverage faster — without burning your tongue.
It’s a small convenience that adds up in busy mornings or fast-paced cafés.
Final Thoughts: The Sweet Spot Is Just Below Boiling
While 100°C water might seem like the obvious choice for brewing, science and taste tests say otherwise. At 98°C, you’re striking a perfect balance — hot enough to extract rich flavor, but cool enough to protect aroma, avoid bitterness, and highlight delicate notes.
So next time you’re brewing your favourite cup, consider dialling it down just two degrees. Your taste buds will thank you.
