Coffee extraction
German: Extraktion (Kaffee) Also known as: Extraktion, Unterextraktion, Überextraktion
The dissolving of flavours and compounds from ground coffee by water.
In extraction, hot water dissolves soluble compounds from the ground coffee. First mainly acids and fruity notes reach the cup, later sweetness, and finally increasingly bitter compounds. How much is dissolved depends on grind size, water temperature, contact time and amount of water.
Under-extracted coffee tastes sour, thin and grassy, over-extracted coffee bitter and dry. The goal is the balanced middle. Specialists measure the dissolved share with dedicated instruments.
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