4.8Fellow
Fellow Ode Gen 2
A single-dose grinder built specifically for pour-over and filter coffee enthusiasts — not intended for espresso.
Free Coffee Tool
Last updated
Coffee Water Temperature Calculator
Pick your brew method and roast to get the water temperature range in °C and °F, adjusted for altitude, plus what to do without a thermometer.
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Find your brew temperature
ft
Water temperature
Medium roast92-96°C
Fahrenheit
198-205°F
Water boils at
100°C / 212°F
No thermometer?
Rest 30-60s after boiling
Next: The classic range. Hotter extracts faster; cooler is gentler.
The math behind the calculator
The calculator starts from a typical range for each method (for example 92-96°C for pour-over), shifts it about 2°C hotter for light roasts and 3°C cooler for dark roasts, then caps it at the boiling point for your altitude.
Boiling point drops about 0.55°C (1°F) for every 500 ft above sea level. Where the target is above that, the tool tells you to use water straight off the boil and grind slightly finer instead.
How to use the result
- 1Pick your method and roast.
- 2Heat the water to the range shown.
- 3Taste: bitter means try cooler, sour or thin means hotter.
Common mistakes
- Pouring boiling water onto dark roast.
- Ignoring altitude above 5,000 ft.
- Blaming temperature when the grind is off.
What this calculator assumes
Every fixed figure the maths uses, so you can check the result against your own gear.
- Base ranges are typical guidance for a medium roast, not a standard for every coffee.
- Light roasts are shifted about +2°C, dark roasts about -3°C.
- Boiling point falls about 1°F (0.55°C) per 500 ft of elevation.
- Espresso temperatures are machine settings, not kettle temperatures.
Temperature Only Matters With an Even Grind
Heat changes extraction speed, but an uneven grind extracts unevenly at any temperature. These are our top-rated burr grinders.
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Frequently Asked Questions
Quick answers before you buy.
Around 92 to 96°C (195 to 205°F) for most hot brewing methods.
Light roasts do well at the top of that range; dark roasts often taste better a few degrees cooler.
Usually, yes.
Dark roasts extract more easily, so water a few degrees cooler tames bitterness.
Light roasts are denser and benefit from hotter water.
For most methods, water a few seconds off the boil is fine and lands near the top of the range.
At high altitude, boiling water is already cooler, so use it straight away.
Yes.
Water boils about 1°F lower for every 500 feet of elevation, so above roughly 5,000 feet it boils near 93°C (200°F) and cannot reach the top of the usual range.
About 85 to 94°C.
AeroPress handles cooler water well, which suits darker roasts and smooths bitterness.
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