On Food and Cooking

include many aroma and taste compounds, as
well as browning pigments that provide color
(almost a third of the total extract) and cell-
wall carbohydrates that provide body (also
almost a third). The flavor, color, and body of
the finished drink are determined by how
much ground coffee is used for a given
volume of water, and by what proportion of
that coffee is extracted into the water.
Inadequate extraction and a watery, acid brew
are caused by grinding the beans too coarsely,
so that flavor is left inside the particles, by
too brief a contact time between coffee and
water, or by too low a brewing temperature.
Overextraction and a harsh, bitter brew result
from an excessively fine grind, or long
contact time, or high brewing temperature.
The ideal brewing temperature for any
style of coffee is 190–200ºF/85–93ºC;
anything higher extracts bitter compounds too
quickly. For a standard cup of American
coffee, the usual brewing time ranges from 1