Overextracted

Overextracted: A brewing defect that occurs when an excessive amount of soluble compounds is dissolved from the coffee grounds into the water. This typically results from a grind size that is too fine, a brewing time that is too long, water temperature that is too high, or an incorrect coffee-to-water ratio. The resulting cup profile is characteristically harsh, bitter, and astringent, leaving a dry sensation on the palate that masks the coffee's inherent sweetness and delicate acidity.