Define "over-extraction" in coffee brewing.

Over-extraction in coffee brewing occurs when too many undesirable compounds are extracted from the coffee grounds, leading to a bitter taste in the final cup. This happens when the brewing process takes too long, or the coffee is brewed at too high a temperature, causing not only the desirable flavors to be extracted but also the harsher, more unpleasant elements.

The ideal balance in coffee extraction involves pulling out the sweet, acidic, and complex flavors without crossing the threshold into bitterness. A well-extracted brew will result in a harmonious flavor profile, but pushing the extraction beyond the desired point will result in those bitter notes overpowering the more pleasant flavors. Understanding this concept is crucial for baristas and coffee enthusiasts who aim to brew a pleasing cup of coffee.

Options that mention under-extraction or brewing at the ideal time, while they address other aspects of coffee brewing, do not accurately define the specific issue of over-extraction. Similarly, roasting temperature doesn’t pertain to extraction during brewing but rather to flavor development prior to brewing.