What happens if coffee is ground too finely in a coffee press?

When coffee is ground too finely for use in a coffee press, it can lead to over-extraction, which results in a bitter flavor in the brewed coffee. This bitterness occurs because the fine grounds allow for more of the coffee’s soluble compounds, including undesirable bitter notes, to be extracted into the water during the brewing process.

In a coffee press, the brewing time is typically around four minutes, and if the coffee is ground to a powder-like consistency, it not only brews too quickly but also holds onto more oils and solubles that contribute to the bitter taste. This is particularly important since the coffee press relies on steeping rather than filtering, meaning the longer the coffee is in contact with the water, the more intense the extraction becomes.

Other choices do not accurately represent the consequences of grinding coffee too finely. Brew speed, texture, and aroma are not inherently enhanced by using finer grounds in a press; instead, flavor quality suffers, particularly with bitterness dominating the profile.