What does the term "steeping" refer to in coffee preparation?

The term "steeping" in coffee preparation specifically refers to the process of soaking coffee grounds in water to extract flavor and compounds. This method allows the water to interact with the coffee grounds, drawing out essential oils, flavors, and aromas that contribute to the final taste of the beverage.

During steeping, the temperature and duration of the water's contact with the coffee are crucial for achieving the desired flavor profile. Different brewing methods utilize steeping to varying degrees, such as in French press or cold brew coffee preparation. The essential aspect of steeping is that it involves allowing the coffee grounds to sit in water for a period of time, thereby maximizing the extraction process.

Other methods mentioned, like grinding coffee beans, brewing coffee with high pressure, or mixing coffee with cream, do not align with the definition of steeping as they focus on different stages or components of coffee preparation. Steeping is uniquely about the extraction process itself, making it a key concept in understanding how flavor is developed in coffee.