Coffee Extraction Explained

If you're new to brewing coffee, one of the key terms you'll hear is extraction. It might sound complicated, but it's simply the process of pulling the good stuff—flavors, oils, and caffeine—out of coffee grounds using water.

What is Coffee Extraction?

Think of coffee extraction like steeping tea. When you pour hot water over ground coffee, the water dissolves some of the compounds in the grounds, creating the drink we love. The goal is to get the right amount of flavors out of the coffee without going too far or stopping too soon.

Why is Extraction Important?

The flavor of your coffee depends on how well it’s extracted:

Under-extraction happens when the water doesn’t pull enough from the coffee. This can make your coffee taste sour, weak, or even salty.
Over-extraction occurs when too much is pulled out, and your coffee can taste bitter, harsh, or astringent.

The sweet spot is somewhere in the middle, where you get the perfect balance of rich, smooth flavors.

How to Control Extraction

The two main factors that affect extraction are grind size and water temperature:

Grind Size:
- Coarse grind (like sea salt) is slower to extract and works best for methods like French press or cold brew.
- Medium grind is common for auto drip machines.
- Fine grind (like table salt) extracts faster and is good for espresso or pour-over.
Water Temperature:
- The ideal water temperature is 195°F to 205°F (90°C to 96°C). Too hot, and you over-extract, making the coffee bitter. Too cool, and you under-extract, making it sour or weak.

How to Adjust if Something’s Off

If your coffee tastes too sour or weak, try using a finer grind or increasing the water temperature.
If it tastes bitter or too strong, use a coarser grind or slightly cooler water.

By paying attention to these small details, you'll be able to control the extraction process and brew a cup that tastes just right for you!

For more guidance on tweaking your brew download our coffee compass here: