Research on the association between brewing water temperature and carcinogens production?

2025,04,17

The relationship between brewing water temperature and the formation of carcinogens, particularly acrylamide, in coffee has been extensively studied. Acrylamide, classified as a Group 2A carcinogen by the International Agency for Research on Cancer (IARC), forms during high-temperature processing (e.g., roasting) via the Maillard reaction between asparagine and reducing sugars in coffee beans. While roasting temperatures (typically 120–250°C) are the primary driver of acrylamide generation, brewing parameters—especially water temperature—also influence its final concentration in the beverage.

Key Findings:

Acrylamide Stability During Brewing

Acrylamide is heat-stable and water-soluble, meaning it readily transfers from roasted beans into brewed coffee. However, brewing itself does not generate significant additional acrylamide, as temperatures for common methods (e.g., 85–96°C) are below the threshold for new acrylamide formation. Studies show that acrylamide levels in brewed coffee range from 3.4–30.4 μg/kg, far below the carcinogenic dose (156 μg/day for a 60 kg adult).

Brewing Temperature and Extraction Efficiency

Higher brewing temperatures (90–96°C) increase the extraction efficiency of coffee solids, including acrylamide. For example, Espresso Machines (Semi Automatic Espresso Machine) operating at 92–96°C may extract marginally more acrylamide than drip methods (Drip Coffee Machine, 85–93°C). However, this difference is negligible compared to acrylamide levels already present from roasting.

Mitigating Risks

Temperature Control: While brewing at lower temperatures (e.g., 85°C) reduces extraction of bitter compounds, it does not significantly lower acrylamide content, as most is formed during roasting.

Avoiding Overheated Beverages: The primary health concern linked to brewing temperature is esophageal damage from consuming liquids above 65°C, which increases esophageal cancer risk. This is unrelated to acrylamide but underscores the importance of cooling coffee before consumption.

Device-Specific Profiles

drip coffee maker: Typically brews at 85–93°C, balancing flavor extraction and safety.

Semi Automatic Espresso Machine: Operates at 92–96°C, optimizing crema and intensity without substantially elevating acrylamide.

Conclusion

Current evidence suggests that brewing water temperature plays a minor role in acrylamide exposure compared to roasting conditions. The carcinogenic risk from coffee consumption remains low, provided beverages are consumed at safe temperatures (below 65°C). Devices like the Drip Coffee Machine, Semi Automatic Espresso Machine, and drip coffee maker, when used correctly, align with these safety guidelines while delivering optimal flavor profiles.

Author:

Mr. Andy

E-mail:

luodehua@elecpro.cn

Phone/WhatsApp:

+86 17727116830