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 espressoIn the case of over-extraction, more than 22% of the ingredients - especially bitter substances - are dissolved from the coffee grounds during the brewing process. Due to this... read more 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 timeDuring the extraction time, also called brewing time, the water dissolves the aromas and flavors from the coffee beans. If the throughput time is too la... read more (over 30 seconds).