How can you recognize that coffee is over-extracted during brewing?

Over-extraction of coffee during brewing occurs when too many flavors are drawn out from the coffee grounds, often leading to an imbalance in flavor profiles. A key indicator of over-extraction is a bitter taste. This bitterness arises when soluble compounds, particularly those that are less desirable, are extracted from the coffee beans.

When brewing coffee, the ideal extraction should encapsulate a balanced spectrum of flavors, including sweetness and acidity, while avoiding undesirable bitterness. Thus, if the brewed coffee has a strong, unpleasant bitterness, it suggests that the extraction process has gone too far, pulling out these harsher compounds that typically shouldn't dominate the flavor profile.

Other sensory characteristics, such as aroma and mouthfeel, do not directly indicate over-extraction in the same way. While a fruity aroma might be indicative of certain coffee varieties or a desirable stage in extraction, it doesn't point specifically to over-extraction. Similarly, excessive sweetness or a light mouthfeel are not typical indicators of over-extraction; rather, they might suggest under-extraction or certain coffee characteristics related to the beans used. Therefore, recognizing bitterness as a primary sign of over-extraction is crucial for achieving a well-balanced cup of coffee.