Bryggtid

Bryggtid is a Norwegian term meaning “brewing time” and refers to the duration of water contact with the brewing material during a preparation process. It is used across beverages and some culinary infusions to describe how long flavors, aromas, and compounds are extracted. Etymologically, brygg comes from the verb brygge (to brew) and tid means time.

In coffee brewing, bryggtid denotes the period from the start of contact between water and ground coffee until the flow stops or the cup is ready. Typical ranges vary by method: about 2 to 4 minutes for most drip or immersion brews; espresso involves shorter contact around 25 to 30 seconds. The bryggtid influences strength and bitterness, and is often adjusted with grind size, dose, and water temperature.

In tea, bryggtid refers to the infusion time. Green teas are commonly brewed for 1 to 3 minutes, black teas for 3 to 5 minutes, and stronger or herbal infusions may require longer times. Overly long bryggtid can yield astringency or bitterness; too short can produce weak flavors.

In beer brewing and other malt beverages, bryggtid can describe the mash rest (often about 60 minutes) and the wort boil (commonly 60 minutes, though some recipes vary). The duration affects fermentable sugar extraction, color, and hop isomerization.

Factors such as water temperature, grind or particle size, material density, and desired flavor profile all influence optimal bryggtid. Recipes typically specify a target range to guide adjustments, with experimentation common among brewers and homebrewers.

See also: brewing, infusion, extraction, coffee brewing, tea brewing, beer brewing.