What is a consequence of over-extraction in coffee brewing?

Over-extraction occurs when coffee grounds are exposed to brewing water for too long, causing the soluble compounds in the coffee to leach out beyond the desired balance. This process extracts not only the pleasant flavors but also the more undesirable compounds, leading to a significant shift in the taste profile.

A key consequence of this over-extraction is the development of a bitter taste. This bitterness arises because the later-extracted compounds are often harsher and less desirable compared to the initial fruity, sweet, or acidic notes that are typically sought after in well-brewed coffee. When brewed correctly, coffee should ideally showcase a harmony of flavors, but when over-extracted, that balance is disrupted, and bitterness takes center stage, making the coffee less enjoyable and more astringent.

This understanding of extraction is critical for baristas as it influences brewing techniques, grind sizes, and brew times, ultimately affecting the overall quality of the coffee served.