What does the coffee brewing term "extraction" refer to?

The term "extraction" in coffee brewing specifically refers to the process of pulling flavor and soluble compounds from coffee grounds into the water during brewing. When hot water comes into contact with ground coffee, it dissolves oils, acids, and other flavor components, resulting in the liquid coffee we drink. The intensity of this extraction depends on various factors, including the grind size, brew time, and water temperature.

Understanding extraction is crucial for achieving the desired flavor profile in the final cup of coffee. Too little extraction can lead to a weak or sour taste, while over-extraction can result in bitterness. Thus, the balance of extraction is key for a well-brewed coffee.