What happens if coffee is exposed to moisture?

When coffee is exposed to moisture, it does indeed initiate the extraction process. This occurs because the soluble compounds within the coffee grounds, such as oils and acids, begin to dissolve when they come into contact with water. This is a fundamental aspect of brewing, where hot water is utilized to extract these flavors from the coffee grounds, resulting in the beverage we enjoy.

If coffee beans or grounds absorb moisture, this can lead to a more rapid and potentially uneven extraction during brewing, which affects the flavor of the final cup. Proper moisture levels are crucial in the brewing process, as too much moisture can lead to issues like mold growth or spoilage, but in the context of actual brewing, moisture is necessary to dissolve the coffee's flavor compounds.

In contrast, the other choices present misunderstandings about the effects of moisture on coffee. For instance, suggesting that moisture enhances flavor does not capture the essential balance needed for proper extraction. Similarly, proposing that moisture prevents extraction goes against the basic principle of how brewing works, where water is required to extract flavors. Lastly, the idea that moisture improves freshness overlooks that while some moisture is needed to brew, excess moisture can diminish the shelf life and quality of coffee.