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-# Coffee
+---
+nd-content-type: concept
+nd-docs: DOCS-004
+nd-product: KITCHEN
+title: Coffee extraction
+description: "Coffee extraction is the process by which hot water dissolves flavor compounds from ground coffee, determining the taste of the final cup."
+weight: 100
+toc: true
+nd-keywords: "coffee extraction, extraction yield, over-extraction, under-extraction, brew ratio, grind size, contact time, soluble compounds, French press, pour-over, drip"
+nd-summary: >
+  Coffee extraction is the process by which hot water dissolves soluble flavor compounds from
+  ground coffee into the water that becomes the finished drink. Extraction determines whether
+  a cup tastes bitter, sour, balanced, or weak — understanding it allows you to diagnose brew
+  problems and adjust any brew method deliberately. This document covers the principles of
+  extraction that apply across all brew methods; for method-specific instructions, see the
+  how-to guides listed in References.
+nd-audience: any
+---
 
-This document is a guide to the fundamental concepts of making and drinking coffee. 
+Every cup of coffee is the result of a chemical negotiation between hot water and ground coffee. Getting that negotiation right — or understanding why it went wrong — requires knowing what extraction is and what controls it.
 
-Coffee is a popular beverage prepared from roasted coffee beans, the seeds of berries from certain coffee species. It is known for its stimulating effect due to its caffeine content, and is consumed globally in various forms like espresso, cappuccino, latte, and more.
+## What is coffee extraction?
 
-By drinking coffee, you can enjoy a variety of benefits such as increased alertness, improved mood, and enhanced cognitive function.
+Coffee extraction is the process by which hot water dissolves soluble compounds from ground coffee and carries them into the liquid that becomes the finished drink. The ground coffee contains hundreds of soluble compounds, including acids, sugars, oils, and bitter compounds. Water does not dissolve all of them at once or in equal proportions — it dissolves them in a sequence determined by temperature, contact time, grind size, and agitation.
 
-![An image of a glass mug containing coffee with steam rising from it, next to a bag of coffee beans and a french press](coffee-img.jpg)
+Extraction is not the same as brewing. Brewing refers to the full process of making coffee, which includes grinding, measuring, and pouring. Extraction is the specific chemical event that happens when water meets the grounds.
 
+Extraction is often described as a percentage: the extraction yield is the proportion of the coffee's total dry weight that dissolves into the water. A typical target for most brew methods is between 18% and 22% of the coffee's dry weight. Below 18%, the cup is under-extracted. Above 22%, it is over-extracted.
 
-## Background
+---
 
-The history of coffee dates back to the 15th century, and possibly earlier with a number of reports and legends surrounding its first use. The native origin of coffee is thought to have been Ethiopia, with several mythical accounts but no solid evidence. The earliest substantiated evidence of either coffee drinking or knowledge of the coffee tree is from the early 15th century, in the Sufi monasteries of Yemen, spreading soon to Mecca and Cairo. 
+## How extraction works
 
-Nbeamex Coffee is sourced from an organic farm in an undisclosed location. Secrecy is necessary to protect the proprietary sustainable harvesting and roasting methods that make Nbeamex Coffee so rich and flavorful.
+![A French press filled with dark coffee beside a glass cup of freshly brewed coffee, surrounded by whole roasted coffee beans spilling from a burlap sack. The steam rising from the cup illustrates that water temperature is a key variable in the extraction process.](coffee-img.jpg)
 
-## Use cases
+Water extracts compounds from coffee in a broadly predictable order. Acids and fruity compounds dissolve first, followed by sugars and balanced flavors, and finally bitter and astringent compounds. This sequence means that contact time is one of the most powerful variables in extraction.
 
-There are many different ways to brew Nbeamex coffee. In this section, you will learn about some popular methods of making coffee and the benefits each provides.
+The four variables that control extraction yield are:
 
-### French Press
+- **Grind size**: Finer grounds have more surface area exposed to water, which increases extraction rate. Coarser grounds have less surface area and extract more slowly.
+- **Water temperature**: Hotter water extracts compounds faster and more completely. Most brew methods target between 90°C and 96°C (194°F to 205°F).
+- **Contact time**: The longer water is in contact with the grounds, the more compounds it dissolves. Espresso uses seconds; a French press uses four minutes.
+- **Agitation**: Stirring or turbulence speeds up extraction by continuously exposing fresh water to the grounds.
 
-Method: Coarsely ground coffee is steeped in hot water for a few minutes, then pressed to separate the grounds from the liquid.
+Adjusting any one of these variables shifts the extraction yield and changes the taste of the cup.
 
-Reasons to use:
+---
 
-- Produces a full-bodied and rich flavor.
-- Allows for more control over the brewing process.
-- Easy to use and requires minimal equipment.
+## Background
 
-### Espresso
+The 18–22% extraction yield target was established through sensory research conducted by the Coffee Brewing Center at the Midwest Research Institute in the 1950s and 1960s. Researchers mapped the relationship between extraction yield, brew strength (the concentration of dissolved solids in the cup), and perceived taste quality across a large tasting panel. The resulting Coffee Brewing Control Chart remains the reference framework used by specialty coffee professionals today.
 
-Method: Highly pressurized hot water is forced through finely ground coffee, resulting in a concentrated and flavorful shot.
+The chart defines not only the extraction yield axis but also the brew strength axis, measured in total dissolved solids (TDS). A cup can hit the correct extraction yield but still taste wrong if the brew ratio — the proportion of coffee to water — is off. Extraction yield and brew strength are independent variables that interact to produce the final taste.
 
-Reasons to use:
+---
+
+## Use cases
 
-- Produces a strong and intense flavor.
-- Allows for the creation of various coffee-based drinks like lattes and cappuccinos.
-- Brews quickly, making it ideal for those who need a quick caffeine fix.
+### Diagnose a bitter cup
 
-### Pour Over
+A home brewer using a French press finds that every cup tastes harsh and dry, with a lingering bitterness that coats the mouth. The brewer does not know whether the beans, the grinder, or the technique is responsible.
 
-Method: Hot water is poured over a filter containing medium-fine ground coffee, allowing it to slowly drip into a container.
+Understanding extraction gives the brewer a diagnostic framework. Bitterness is a symptom of over-extraction — water has dissolved too many of the bitter compounds that extract late in the sequence. The most likely cause is a grind that is too fine for a four-minute immersion brew, or a steep time that has run too long. The brewer coarsens the grind by two steps on the burr grinder and reduces the steep time from five minutes to four. The next cup is balanced and sweet.
 
-Reasons to use:
+Without an understanding of extraction, the brewer would have no basis for deciding which variable to change.
 
-- Produces a clean and bright flavor profile.
-- Offers precise control over the brewing process.
-- Showcases the unique characteristics of different coffee beans.
+### Choose a brew method for a specific taste profile
 
-## Conclusion
+A coffee buyer for a café wants to serve a light-roasted Ethiopian natural-process coffee that is known for its fruity, floral characteristics. The buyer needs to decide whether to serve it as pour-over or batch drip.
 
-This document provides an overview of coffee's history and presents a few popular methods you can use to get the most of your Nbeamex Coffee, including French press, espresso, and pour over. The methods described here are just a few examples of the ways you can make coffee. Other methods include Aeropress, Moka pot, and cold brew. Each method has its own unique characteristics and can result in different flavors and brewing experiences. 
+Light roasts are more soluble than dark roasts and extract quickly. The fruity compounds that define this coffee's character are early-extracting acids. A pour-over method gives the buyer precise control over contact time and allows a slightly shorter total brew time, preserving the fruit without pushing into over-extraction. Batch drip machines are calibrated for a standard extraction time that may over-extract a light roast.
 
-Experimenting with different brewing methods can be a fun way to explore the world of Nbeamex Coffee.
+Understanding extraction allows the buyer to match the brew method to the coffee's chemical profile rather than choosing arbitrarily.
 
-## Additional resources
+---
 
-How-to guides
+## Extraction yield by brew method
 
-- [Grind Coffee](../how-to/grind-coffee.md)
+Different brew methods produce different extraction yields by design. The table below compares the two most common home methods.
 
-Tutorials
+| | French press | Pour-over |
+|---|---|---|
+| **Extraction method** | Immersion — grounds steep in water for the full contact time | Percolation — water passes through the grounds continuously |
+| **Typical contact time** | 4 minutes | 3 to 3.5 minutes |
+| **Typical extraction yield** | 18–20% | 19–22% |
+| **Grind size** | Coarse | Medium-coarse |
+| **Sediment in cup** | Yes — fine particles pass through the metal filter | No — paper filter retains oils and fine particles |
+| **Best for** | Full-bodied cups; forgiving of minor grind inconsistency | Clean, aromatic cups; sensitive to grind consistency |
 
-- [How to Make Coffee](../tutorial/example-tutorial.md)
+---
 
-Release Notes
+## References
 
-- [Nbeamx Coffee Releases](../release-notes/example-release-notes.md)
+For more information, see:
 
----
+- [Brew pour-over coffee](../guides/brew-pour-over-coffee.md)
+- [Install a drip coffee maker](../guides/install-coffee-maker.md)
+- [Grind coffee beans](../guides/grind-coffee-beans.md)
+- [Coffee Brewing Control Chart — Specialty Coffee Association](https://sca.coffee/research/coffee-standards)