6. Extraction Time:
This is the time water spends in contact with ground coffee particles, or the time taken to brew coffee.
Extraction is proportional to extraction time; the longer the time, the greater the extraction. This happens because soluble substances react with the solvent (water), and this reaction doesn't occur if there isn't enough time. The extraction process can reach a stage where no additional extraction occurs, regardless of how much more time passes. The longer the extraction time, the more the body, coffee flavor, bitterness, and acidity increase.
If the extraction time is short, the process will not be complete, resulting in flavorless coffee. In the extraction process, we aim to extract an appropriate number and quantity of compounds to achieve great-tasting coffee. Therefore, extraction needs to be within an appropriate range, which depends on several factors: the size of the ground coffee particles and the type of filter used in the brewing process.
