What is "under-extraction" in coffee brewing?

Under-extraction in coffee brewing refers to the process where the brewing time is too short, leading to a coffee that lacks depth and complexity of flavor. When coffee is brewed for a limited amount of time, only a portion of the coffee compounds are extracted into the final beverage. This often results in a weak or sour flavor profile, as the desirable aromatic oils, sugars, and other compounds that contribute to the coffee's richness have not been adequately extracted.

Brewing coffee for too short a time hinders the development of a balanced flavor, and the drink may taste watery or insubstantial. Finding the right brewing time is crucial to ensure that the optimal flavors from the coffee grounds are extracted, yielding a satisfying and well-rounded cup of coffee. In contrast, other factors like excessive coffee relative to water or very high brewing temperatures pertain to different aspects of coffee brewing and do not specifically define under-extraction.