Any scientific studies on time versus temperature when brewing coffee?

There are various ways of brewing coffee, ranging from boiling for less than a minute (Turkish) to soaking in the refrigerator for 24 hours (cold brew).

I've occasionally tried it at 70°C (160°F) for 2–3 hours.

There must be a simple formula for a continuous mapping of time and temperature for the ideal brew, but I haven't been able to find anything. Has such a formula been published?

("ideal" can be subjective, so a significant ±time can be included.)

brewing-process temperature

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How does temperature affect brewing coffee?

The hotter the water, the quicker it is to extract compounds such as oils, acids, and caffeine. Each of these substances has a different impact on the coffee's flavor, and at a higher temperature, it's tougher to control the rate of extraction.

How does brewing time affect coffee?

TIME Time can be a result of grind size and ratio in some brew methods, in others it is a controllable variable (ie the Clever Dripper, Aeropress, etc.) Adjusting the time adjusts the extraction. ADJUSTING YOUR VARIABLES As you brew your coffee, keep track of the time, ratio, and grind size of your brew.

Does caffeine content change with temperature?

\u201cCaffeine's solubility is primary driven by temperature, such that at higher temperatures, significantly more caffeine will dissolve in solution than at cooler temperatures,\u201d says Joseph Rivera of Coffee Chemistry.

How does brewing time affect caffeine levels coffee?

Brew Time: a longer brew time can often lead to increased caffeine extraction, but a 30 mL shot should take on average between 18-25 seconds and a 60 mL shot on average between 28-35 seconds. It is the shortest brew time out of all the methods.

Joe Arsenault: The science of brewing coffee | Behind the Science

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