What is the definition of extraction in coffee brewing?

Extraction in coffee brewing refers to the process of dissolving soluble compounds from the coffee grounds into water. This is a critical concept as it fundamentally influences the flavor and quality of the brewed coffee. When hot water interacts with coffee grounds, it extracts a variety of soluble compounds, including acids, sugars, oils, and aromatics. The balance and proportion of these compounds affect the taste profile of the final cup.

The other options describe aspects related to coffee brewing but do not define extraction accurately. For example, the separation of coffee oils may occur during the brewing process but does not encompass the overall process of extraction. Similarly, filtering brewed coffee and cooling it down are important steps in preparing the beverage but are not connected to the extraction of soluble compounds. Understanding extraction is essential for baristas to master the brew process and optimize flavor extraction for different coffee types and brewing methods.