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What is the Typical Extraction Time for Pour-Over Coffee: The Direct Relationship Between Extraction Time and Flavor

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat official account: cafe_style). FrontStreet Coffee - Pour-Over Coffee Extraction Time. Regarding the impact of extraction time on flavor, simply put, the longer the extraction time, the more intense the brewed coffee flavor becomes, with higher concentration and more pronounced sweet, sour, and bitter sensations; typically, extraction time often relates to the grind

FrontStreet Coffee - Pour-Over Coffee Extraction Time

Extraction Time

Regarding the impact of extraction time on flavor, simply put, the longer the extraction time, the more intense the brewed coffee flavor becomes, with higher concentration and more pronounced sweet, sour, and bitter sensations. Typically, I find that extraction time is often related to grind size and roast degree.

The shorter the extraction time, the overall flavor of the brewed coffee will be lighter, with lower concentration and less prominent coffee taste - a generally delicate sensation.

If using fine grind, longer extraction time -> more intense flavor, higher concentration, more pronounced bitterness.

If using coarse grind, shorter extraction time -> more mellow flavor, lower concentration, coffee becomes watery~~

For example, for medium-dark roasted Mandheling, I typically use Fuji #4-#4.5 grind size, 88°C water temperature, 25 seconds blooming time, with extraction time around 2:00 (V60 dripper).

For medium-light roasted Kenya, I typically use Fuji #3.5 grind size, 90°C water temperature, 30 seconds blooming time, with extraction time around 2:30 (V60 dripper).

Each brewing method has its strengths and weaknesses. In fact, there's no need to rigidly adhere to any iron-clad rules - many are products of experience. Perhaps your accidentally discovered brewing method might achieve a deliciousness you've never experienced before. Deliciousness is always a very subjective feeling. Find the extraction method that suits you, keep experimenting, and you'll become your own coffee master.

Knowledge Point:

The rate of soluble substances in coffee particles is related to the surface area of coffee powder in contact with water.

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