The myth that over-extraction causes loss of acidity is false; chemically, acids are among the first compounds extracted (approximately 90% of acids extracted at typical 20% extraction yield), and over-extraction still increases acid concentration in the brew because acids remain in the liquid once extracted.
factualpending
Evidence Quote
“Typically, when we are at our 20% extraction yield, which is the typical extraction yield for most average brews, we are extracting maybe 90% of all the acids. Maybe we are at 80% caffeine and like 70% of the bitter compounds. But if we go higher than this, if we over-extract the coffee, we will not lose the acids because they are already in the brew.”
Created: 8/13/2026, 9:53:38 AM
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