How is 'extraction' defined in the context of coffee brewing?

In the context of coffee brewing, 'extraction' is defined as the process of dissolving soluble compounds from coffee grounds into the brewed coffee. This concept is crucial because it relates to how flavors, aromas, and various compounds are drawn out from the coffee during brewing. When hot water interacts with coffee grounds, it extracts oils, acids, sugars, and other soluble materials; the composition of these extracted compounds significantly influences the taste and quality of the final beverage.

An optimal extraction results in a balanced flavor profile, where neither the desirable nor undesirable flavors dominate. Understanding extraction helps baristas control the brewing process to achieve the best possible cup of coffee by manipulating variables such as temperature, grind size, brew time, and water-to-coffee ratio.