Over-extraction

A shot or brew where too much of the coffee has been dissolved — including the late-extracting bitter and astringent compounds. The cup tastes hollow, dry, ashy, or sharp.

Why it matters — Over-extraction kills enjoyment. The flavour profile collapses, sweetness disappears, and the cup feels chalky on the palate.

Good to know

• Fix it by grinding coarser, dropping the brew temperature, shortening the ratio, or reducing brew time.
• A common cause of over-extraction is grinding too fine "to slow the shot down" — instead, address the dose or basket size.