What key factor affects the flavor profile of brewed coffee?

The key factor that affects the flavor profile of brewed coffee is the brewing time and temperature. These parameters significantly influence the extraction process of the coffee grounds. When brewing coffee, the combination of time and temperature determines how soluble compounds in the coffee are extracted.

If the brewing time is too short or the water temperature is too low, the result may be under-extracted coffee, which can taste sour or weak. Conversely, if the brewing time is prolonged or the temperature is too high, over-extraction can occur, leading to flavors that may be bitter or astringent.

The delicate balance between brewing time and temperature is essential to achieve the desired flavor profile, as it allows the ideal essential oils, acids, and sugars to be extracted from the coffee, leading to a well-rounded, flavorful cup.

While other options, such as the type of milk or the size of the coffee cup, can influence the overall experience of drinking coffee, they do not directly affect the brewing process itself and, therefore, have less impact on the intrinsic flavor profile of the brewed coffee. Similarly, the color of the coffee beans may suggest certain flavor notes but does not directly influence how the flavors are extracted during brewing.