This study aimed to investigate the effects of different extraction temperatures on the chemical composition and flavor characteristics of coffee brews， in order to optimize atmospheric-pressure extraction and improve coffee flavor quality. Extraction temperatures (55-95 ℃) were adjusted to analyze the volatile and non-volatile compounds and sensory characteristics of coffees with different roast degrees (light， medium， and dark)， and to examine how temperature influences their chemical composition and flavor formation. Gas chromatography-mass spectrometry (GC-MS) and high-performance liquid chromatography (HPLC) were used to quantitatively analyze chemical components in coffee brews， and descriptive sensory evaluation was conducted to systematically assess sensory attributes. The results showed that extraction temperature significantly affected both the release of volatile compounds and the dissolution of non-volatile components (P<0.05). High-temperature extraction (95 ℃ and 85 ℃) increased extraction yield (>22%) and bitterness/astringency， whereas acidity and caramel notes were more pronounced at lower temperatures. Combined sensory and quantitative analyses indicated that high-temperature extraction improved extraction efficiency but led to the loss of some aroma compounds， while low-temperature extraction preserved more key aroma components. Significant differences in chemical composition and sensory properties were observed among coffees of different roast degrees at different extraction temperatures； higher temperatures were more suitable for comprehensive extraction of dark-roasted coffee， whereas lower temperatures were advantageous for aroma retention in light and medium roasts. This study provides theoretical support for optimizing coffee extraction processes， and future work will integrate other variables (e.g.， pressure and extraction time) for multidimensional research to further elucidate the mechanisms and control strategies of coffee flavor formation.

extraction temperature  /  coffee flavor  /  volatile compounds  /  descriptive