How does higher temperature affect coffee extraction?

Higher temperature positively impacts the speed of flavor extraction during the brewing process. When water is heated, it increases the solubility of coffee compounds, allowing for a more efficient extraction of flavors such as oils, acids, and sugars. This means that at elevated temperatures, desirable flavors are extracted more quickly. However, this rapid extraction can also risk over-extraction, where too many soluble compounds are drawn out from the coffee grounds. Over-extraction can lead to a balance disruption in flavor, typically resulting in a bitter and harsh taste that overshadows the intended characteristics of the coffee.

The other answer choices do not accurately depict how temperature affects extraction. For example, while high temperatures might impact taste negatively, the primary effect is on extraction speed, and they don't inherently reduce caffeine content as described in other choices. Understanding this relationship between temperature and extraction is crucial for achieving a well-balanced cup of coffee.