CERA+ August 1, 2025, 12:00 PM, Guangdong
CERA+Portable Espresso Maker
Why does a cup of espresso brewed with a portable coffee machine still have that same rich, café-quality flavor when brewed on a mountain hike,
on a camping table, or even by a high-speed train window?
The answer lies in the scorching hot number - 92℃ golden extraction temperature.
When we press hot water against the coffee grounds, 92°C acts like an actuary:
- It's more decisive than 88°C, fully releasing the coffee's aroma and leaving the crema as thick and lingering as honey;
- It's more restrained than 96°C, sealing the bitterness of chlorogenic acid in the grounds, allowing only the sweet aromas of caramel and nuts to flow through.
Too low extraction temperature (<88°C): will lead to insufficient extraction, and the coffee taste will be sour and weak.
The optimal extraction temperature is 92-94°C: it can best extract the oil, aroma and flavor substances in the coffee beans.
Too high extraction temperature (>96°C): will lead to over-extraction and produce a burnt bitter taste.
This temperature wasn't created out of thin air. Laboratory data shows that at 92°C,
the extraction ratio of acidity and sweetness reaches its golden balance: light roasts retain the vibrant citrus,
dark roasts reveal the depth of chocolate, and medium roasts produce a rounded, caramelized brûlée-like flavor.
It's like the perfect distance between the sun and the earth:
one degree more for scorching heat, one degree less for cooling.
Some might ask, "Don't professional coffee machines allow for temperature adjustment?"
But the true aesthetic of portability is leaving complexity to the technology and simplicity to the user.
From Arabica farms to urban portable cups, 92°C remains the most loyal guardian of flavor.
It preserves the raisin-like sweetness of Yunnan sun-dried beans in the mountain breeze,
and the nutty flavor of Colombian washed beans remains firm even on a bumpy journey—
and what we strive for is every drop of coffee to be as stable as a café's golden product.
When we extract the golden, cloud-like, and dense Crema, it's not just a visual delight; it's also a badge of honor for 92°C:
only when the water temperature precisely triggers the emulsification reaction can a vast array of aromatic molecules converge.
Next time you press the start button, remember: this isn't just a cup of coffee; it's a gentle triumph of 92°C over nature
—we've used thermodynamic formulas to recreate the ritual of urban coffee aroma in the wilderness.
CERA+ Brand Philosophy:
The Art of Coffee, Refined to Simplicity
COFFEE EVERYDAY
