FAQ About Coffee

The brewing time or contact time between water and coffee grounds significantly affects the taste of the final brewed coffee. Here's how different brewing times can impact the flavor:

• Under-Extraction (Short Brewing Time): If the brewing time is too short, it can result in under-extraction, meaning that the water didn't have enough time to fully extract the desirable flavors from the coffee grounds. This can lead to a weak and thin-bodied cup with insufficient flavor development. The coffee may taste sour, acidic, or lacking in complexity.
• Over-Extraction (Long Brewing Time): Conversely, if the brewing time is too long, it can result in over-extraction, where the water extracts too much from the coffee grounds, including undesirable compounds. Over-extracted coffee tends to be overly bitter, astringent, and harsh in taste. It may also have a dry and lingering aftertaste.
• Optimal Extraction (Balanced Brewing Time): The ideal brewing time varies depending on the brewing method and coffee-to-water ratio. However, in general, a balanced brewing time allows for optimal extraction of desirable flavors, aromas, and oils from the coffee grounds. This results in a well-rounded cup with a harmonious balance of acidity, sweetness, and bitterness.
• Taste Development: Brewing time also influences the development of specific flavor notes in coffee. Longer brewing times can accentuate flavors associated with darker roasts, such as caramel, chocolate, and roasted notes. Shorter brewing times can preserve more delicate and nuanced flavors, particularly in light to medium roasts, including floral, fruity, and tea-like flavors.
• Body and Mouthfeel: Brewing time affects the body and mouthfeel of coffee. Longer brewing times often result in a fuller-bodied cup, while shorter brewing times can produce a lighter-bodied coffee. The brewing time also influences the texture and viscosity of the coffee, with longer brews potentially yielding a heavier mouthfeel.