Brew Your Way to Barista Greatness: SCA Intermediate Test 2025 – Sip, Steam, and Succeed!

Over-extraction in coffee occurs when water extracts too much from the coffee grounds, often due to an overly long brewing time or inappropriate grind size. This process not only extracts desirable flavors but also pulls out undesirable compounds that contribute to negative taste profiles.

The correct response highlights that over-extraction leads to bitterness and unpleasant astringency. Bitterness results from the extraction of certain compounds like chlorogenic acids and phenolics, which can dominate the flavor profile if extraction is excessive. Astringency, on the other hand, is the drying sensation in the mouth caused by the extraction of tannins. Together, these factors create a harsh and less enjoyable cup, overshadowing the coffee’s inherent sweetness or complexity.

In contrast, the other options suggest beneficial or neutral effects on flavor, which do not occur as a result of over-extraction. Enhancements in sweetness and flavor, or simply increasing acidity and brightness are typically associated with optimal extraction rather than the negative consequences of over-extraction. Thus, recognizing the balance in extraction is vital for achieving the best flavor in brewed coffee.