Extraction

Extraction: The chemical and physical process of dissolving and removing soluble aromatic and flavor compounds, solids, and oils from ground coffee beans using water (typically at 90-96C, 195-205F. The degree of extraction directly dictates the beverage's sensory balance: under-extraction leaves desirable solubles unextracted, resulting in a sour, weak, or sharp cup profile, while over-extraction pulls excess astringent and bitter compounds, yielding a harsh and bitter taste.