What effect does brewing time have on coffee flavor?

Longer brewing times can indeed lead to over-extraction and bitterness in coffee. When coffee grounds are in contact with water for an extended period, they release an increasing amount of soluble compounds. Initially, desirable flavors such as sugars and acids dissolve, contributing to a pleasant taste. However, as brewing continues past the optimal time, over-extraction begins to occur. This process releases undesirable compounds, particularly bitter phenols and astringent tannins, which can lead to an unpleasantly bitter flavor profile.

Finding the right balance in brewing time is essential for achieving the desired sweetness, acidity, and body in coffee. Over-extraction should be avoided to ensure the coffee remains balanced and flavorful. Understanding this relationship between brewing time and flavor is crucial for any barista aiming to perfect their brewing techniques and deliver the best coffee experience to customers.