Hi, I’m Paolo from “Le Piantagioni del Caffè” and I will talk about brewing:
what happens when brewing goes wrong?

Many things change. I will bring two main examples.
First, a brewing where there is a higher dose of ground coffee, or even a too fine grind, leads to over-extraction and to over-extracted coffee.
Upon tasting, one will find bitter and astringent hints. Inevitably the hints reported on the label will be distorted. (What we read on the label won’t match what we taste).
Second, another mistake is under-extraction.
When there is less coffee or the grind is too coarse.
In this case, the brewing is weak. Even if in a different way, it doesn’t lay out the flavors reported on the label of the coffee I should have been drinking. These are just two mistake types.
Extraction can change and affect the entire aromatic component of the coffee!