How can you tell if coffee is over-extracted?

When coffee is over-extracted, the brewing process has drawn out too many compounds from the coffee grounds, often resulting in a flavor profile that is dominated by bitterness and astringency. This occurs because the water has interacted with the coffee grounds for too long or at too high a temperature, leading to the extraction of undesirable flavors.

In this state, the coffee may lack balance and can have a dry mouthfeel due to the excessive astringency. This bitterness can overshadow the more pleasant flavors that usually characterize a well-extracted cup of coffee.

The other choices present qualities that are not associated with over-extraction. A watery and bland taste suggests under-extraction, while a sweet and creamy finish indicates optimal extraction where the flavors are balanced and satisfying. A fruity aroma typically signals freshness and quality in coffee, which is also not linked to over-extraction. Thus, the recognition of bitterness and astringency is a direct indicator of over-extraction in coffee brewing.