Temperature: this is a fundamental parameter of coffee extraction, regardless of the extraction method used.

A variation of a few degrees (even just 0.5°C) in the temperature of the water used to extract the coffee can result in different substances being extracted from the ground coffee, resulting in a very different sensory profile in the cup.
Higher temperatures are associated with extractions that tend to be more bitter, while lower temperatures allow the acidity to emerge.
When it comes to professional espresso extraction, it is essential that the machine has excellent thermal stability, to guarantee a consistent sensory profile in the cup, even during busy periods.

Coffee extraction temperatures range between 90 and 96 °C depending on the type of coffee, the extraction and the method used.