In coffee brewing, what does the term 'extraction' refer to?

The term 'extraction' in coffee brewing specifically refers to the process of dissolving flavors and compounds from coffee grounds into water. During this process, various soluble elements within the coffee, including acids, oils, and sugars, are released into the water, creating the beverage we enjoy. This is a critical step as it influences the flavor profile, aroma, and overall quality of the coffee.

The efficiency of extraction can depend on multiple factors including water temperature, grind size, brew time, and the coffee-to-water ratio, all of which can significantly affect the final taste. Mastering extraction is essential for baristas and coffee enthusiasts alike, as it enables the creation of a well-balanced cup of coffee that highlights the unique characteristics of the beans used.

Other options refer to different aspects of coffee brewing: brewing coffee grounds with hot water is just one step of the process, selecting coffee beans pertains to sourcing quality ingredients, and foaming milk is a technique used in drink preparation but is unrelated to the extraction of flavors from coffee grounds.