How does brewing time affect coffee extraction?

Brewing time significantly influences coffee extraction, and longer brewing times increase extraction. When coffee grounds are in contact with water for an extended period, more soluble compounds, including flavors, acids, and aromas, are extracted from the coffee grounds into the brew. This process occurs because the hot water gradually dissolves these compounds, releasing them into the cup.

If the brewing time is too short, many of the desirable flavors might not be fully released, resulting in a weak or under-extracted coffee. Conversely, if the brewing time is appropriately managed, it can lead to a rich and well-balanced cup. While there is a limit to how long coffee can be brewed effectively — as over-extraction can lead to bitterness due to the extraction of undesirable compounds — within the proper range, longer brewing times can enhance the flavor profile and body of the coffee.