Overextracted espresso

In the case of over-extraction, more than 22% of the ingredients - especially bitter substances - are dissolved from the coffee grounds during the brewing process. As a result, the espresso loses its balance between bitterness and acidity. An over-extracted espresso often results from water that is too hot and tastes unpleasantly bitter. Another common cause of over-extraction is too long an extraction time. extraction time (over 30 seconds).

Glossary overview