overbrewing

Overbrewing is the excessive extraction of soluble compounds from tea leaves, coffee grounds, or other infusions, occurring when the brew is left to steep or brew too long, at too high a temperature, or with too fine a grind. This shifts the balance of flavors away from pleasant nuances toward bitterness, astringency, and harsh aftertastes, and it can dampen delicate aromas.

In tea, overbrewing pulls out tannins and other polyphenols beyond the optimal point, increasing bitterness and dryness. It is more common with black and some oolong teas when steeped for too long or at high temperatures. The result is a dull, sharp mouthfeel with reduced sweetness and nuance.

In coffee, over-extraction happens when water interacts with grounds too long, at high temperatures, or with an overly fine grind. The brew may taste bitter, dry, and hollow, with diminished body and sweetness, as undesirable compounds such as bitter alkaloids and woody solids dominate. This risk is higher in methods that involve longer contact times, such as French press or extended espresso extraction.

Prevention centers on controlling time, temperature, and grind size, and on proper dosing or leaf amount. Use the recommended steeping or brewing time for the chosen method, desired strength, and water temperature; select an appropriate grind size; avoid reusing spent leaves or grounds for subsequent infusions when aiming for quality. If overbrewed, start fresh with shorter brew times and adjust parameters for a more balanced extraction.