Why use cold water to make coffee?

in Brewing Coffee

Question: Marc, Golden Rule # 3 in part is to have water in the fridge in the Brita but does the water HAVE to be chilled? Will the water temp make that much of a difference in a cup of coffee? - Robin

: Robin, that is a great question for a couple reasons.  First, because it comes up all the time.  And second, because I can think of at least three reasons I’ve heard in my life of why you’re supposed to use cold water when making standard drip-brewed coffee.

The reason for cold water that I hear most often is because there is a “perfect” amount of water-extraction of flavor from coffee.  If you don’t extract enough from the coffee, it’s too weak.  But if you like strong coffee, be warned there’s something called overextraction where TOO MUCH solid is extracted from the coffee, making it sludge and not too enjoyable.  It comes down to the brewing cycle and the water’s exposure to the coffee while at the perfect temperature.  The only way to time an electronic drip brewer’s process to do it right is to “set a standard” on the starting temperature of the water.  The machine will run the same heating process no matter what temperature of water so everybody should get a consistent cup as long as everybody starts out with the same starting temperature…cold.  Otherwise, coffees made with water at different starting temperatures would all taste a little differently.  The machine assumes you’re using cold water.

Another reason that I’ve not heard cited as much but that makes sense to me is that the reference to water temperature is under the assumption that most people are using tap water.  And cold tap water is fresher than hot tap water because it hasn’t been sitting in a water heater waiting to be dispensed from the tap.  Better water makes better coffee so this is also very believable.  If this were true and you were using filtered water, it wouldn’t matter what temperature you use.

And finally, I’ve heard that hot tap water has a higher concentration of minerals (unrelated to the water heater) than does cold tap water which absorbs less from the plumbing itself than the hot.  Is that true?  I’m not sure but if it was, it seems the least plausible for affecting the quality of coffee in your cup.

And I hope in not directly answering your question that I have answered your question, Robin!  I personally use cold water, whether tap or filtered because the machine was designed under that assumption.  But I use a filtered water as often as possible.  If that filtered water was not completely chilled, I would use it anyway.


  1. this has been irking me forever and now that my daughter asked me why I harp on using cold water I HAD TO GIVE HER AN ANSWER BECAUSE LIKE MOST MOM’S I KNOW EVERYTHING…..YOU PROVED THAT POINT.


    Comment by theresa — November 27, 2013 @ 11:01 am

  2. Hilarious, Theresa. I’m just happy I could keep your error-free record alive!

    Comment by Marc Wortman — December 4, 2013 @ 12:27 am

  3. My coffee maker does not make the coffee hot enough. So I tried hot water. It tasted fine and was finally hot enough. As per the minerals impurities aren’t they boiled out? Thanks Mark

    Comment by Marie — July 4, 2014 @ 8:52 am

  4. I have a built in Insinkerator instant hot dispenser that dispenses hot 180 degree filtered water, and tried it to make coffee with it. I noticed the brewing time was cut in half, so I suspect that there is a thermostat in the coffee maker that starts the brewing process once the water is at temperature (ideally 205 degrees). If this is true, your comment about the coffer maker starting cold and goes to the same heating temperature every time, would not be correct.

    Also, in colder areas of the world, the water temperature out of the tap can be significantly colder compared to the water temperature in warmer areas such as Hawaii or California. Therefore, if the water was colder to start, it may never reach the ideal brewing temperature without a brewing thermostat.

    I have tried to find information out if coffee makers have thermostats, but have not found if it is true or not. The coffee maker I am using is a Cuisinart DCC-2650.

    So, do you know if there is a brewing thermostat in modern quality coffee makers?
    Would you also please comment on what temperature the cold water should start at and how the water can come to the correct brewing temperature without a brewing thermostat?

    Comment by David — November 9, 2014 @ 1:06 pm

  5. I accidentally made coffee with no coffee in the basket. When I realized what I had done I just poured the hot water back through into reservoir and after doing this time it was the first time I acutually smelled the coffee brewing. And no one noticed a difference in the flavor but did comment on how good it smelled.

    Comment by Carole Allen — November 17, 2014 @ 4:00 pm

  6. This is an interesting topic for me. I use a drip brewing system that fills into a thermal carafe. I noticed that the ending carafe of coffee wasn’t has hot as I liked it so I started pre-warming the thermal carafe with hot water and also using hot water to brew. These changes made a difference both in the temperature of the first cup of coffee poured as well as the longevity of the carafe keeping the coffee hot over time.

    That being said, someone mentioned to me that brewing drip coffee should start with cold water. However, the person that gave me this information didn’t know why the water should be cold. I searched online to see if I could find information to understand if there was a reason to use cold water to brew and came across this post. After reading Marc’s answer/response and the associated comments, it does seem important to know if drip coffee makers have a thermostat or if “The machine will run the same heating process no matter what temperature of water…”.

    Alternately, it would be a good test to brew a pot of water (sans coffee) with cold water, then with hot water and check the temperature of the resulting water in the pot after each cycle. This process could also be used to check the speed of cycle (assuming you use the same amount of water for each pot). This would lend some factual data to make assumptions against regarding the ‘thermostat’ question.

    Comment by Robert — January 1, 2015 @ 11:09 am

  7. Robert, great advice on using a thermal carafe. I have one that I seldom use, but should use more for that second cup out of the chemex that is usually lukewarm.

    As far as a test, I think we’d find the coffees taste different. Since this article was written, I’ve thought more and more about how there likely isn’t a thermostat in most drip brewers. The heating is likely on a timer, and assumes you’re using cold water. It was difficult to get good information that explained this.

    Comment by Marc Wortman — January 9, 2015 @ 2:08 am

  8. I have never bought the cold water rule, especially after I was told that a hot pot (college dorm version of an electric kettle) had to start with cold water. I think this “rule” comes from the percolator. For those younger than Mr. Coffee, a percolator was a nasty way to make coffee. The grind is in a basket over the water. There is a hollow stem that has a pocket at the bottom. Water in this pocket is heated to a boil, so it “blurps” up through the stem to land on the ground coffee, flushing over the coffee repeatedly. The heater stops when all the water in the reservoir has reached the temperature. So, yes, you need to start a percolator with colder water to brew longer.

    But an automatic drip heas water regardless of the starting temperature. (Same for an electric kettle) Which takes longer – counting from 50 to 212 or from 100 to 212? Why not start with water already warmed?

    I’ll never convince my DH that the temperature doesn’t matter when the water is going to sit all night to be started by timer.

    As for drawing the freshest water, are the pipes in your house worse than the ones in the street, where the water has been sitting even longer? The only thing that makes water from outside taste fresher is that the ouside water was at ground temperature, not house temperature. Maybe if you have a well, and lead pipes….

    Apply some scientific method and use Carole and Robert’s tests. An accurate test would be side-by-side machines and blind tastings.

    Comment by Maureen O'C — February 1, 2015 @ 1:32 pm

  9. Hi Maureen, I’m all too familiar with the percolator and still remember it being the brewer of choice in my house until my parents bought their first drip brewer. The “cold water rule” still eludes me since it seems to be standard advice for a drip brewer, but without an explanation why. If I ever meet a drip brewer engineer, I’ll be sure to ask – I bought there’s an interesting and logical explanation why it is so common.

    Comment by Marc Wortman — March 10, 2015 @ 6:36 pm

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