Brewing Basics
Extraction
The process of dissolving soluble compounds from ground coffee into water. Proper extraction targets roughly 18-22% of the grounds' mass, balancing sweetness, acidity, and bitterness.
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Extraction is governed by five primary variables: grind size, water temperature, brew time, agitation, and the coffee-to-water ratio. Under-extraction produces sour, thin cups because acids dissolve first, while over-extraction pulls excessive bitter compounds and astringent tannins. Measuring extraction yield with a refractometer gives brewers an objective benchmark for dialing in recipes.