Extraction
Extraction in coffee refers to the process of dissolving compounds from coffee grounds into water. This process is influenced by factors such as brew ratio, water temperature, grind size, extraction time, and water quality.
In specialty coffee, proper extraction achieves a balance of bright acidity, nutty and caramel notes, and a clean, dry finish—enhancing the coffee’s inherent characteristics. Grind size directly affects extraction speed: a finer grind increases the risk of over-extraction, resulting in bitterness, while a coarser grind may lead to under-extraction, causing excessive sourness.
The ideal water temperature for extraction ranges between 91–96°C (195–205°F). If too low, the coffee may be under-extracted, lacking depth and complexity; if too high, excessive bitterness can develop. Brew ratio and extraction time also determine the strength and body of the coffee, while water quality ensures consistency in flavor.
