TESDA Barista NC II Institutional Assessment Practice Test

Bitterness in taste is a common indicator of over-extraction in brewed coffee because this occurs when the brewing process extracts too many soluble compounds from the coffee grounds. Ideal extraction yields a balanced flavor profile with sweetness, acidity, and body. However, when coffee is over-extracted, it can lead to an excessively bitter flavor, resulting from the extraction of undesirable compounds like tannins and harsher elements that are found in the coffee beans.

This bitterness overwhelms the more desirable tasting notes, making it an unmistakable sign of over-extraction. In contrast, indicators like thin texture or excessive acidity might point towards under-extraction or other brewing issues, while a floral aroma typically suggests a well-extracted, aromatic, and flavorful brew. Understanding this concept helps baristas create more balanced and enjoyable cups of coffee by recognizing the signs of over-extraction and adjusting brewing times and methods accordingly.