The Moment Espresso Goes Too Far
Автор: Brewfix
Загружено: 2026-03-11
Просмотров: 6
Описание:
Why do espresso shots sometimes start perfectly but end up tasting bitter or harsh?
The answer lies in the final stage of extraction.
During espresso brewing, the earliest compounds extracted are bright acids and aromatics. As extraction continues, heavier bitter compounds begin dissolving from the coffee bed. If the shot runs too long, these late-stage compounds can dominate the flavor.
In this BrewFix video we explore the science behind late-stage extraction and explain why many espresso shots fail at the end rather than the beginning.
In this video you'll learn:
• Why espresso flavor changes during extraction
• How late-stage compounds affect taste
• Why channeling often happens near the end of the shot
• Why experienced baristas stop shots earlier
• How to capture the best part of espresso extraction
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