I hear these phrases thrown around a lot, and have even used them myself, but I've never fully understood what an over extracted and an under extracted espresso really are.I can taste a shot and tell if it's good or not but I don't truly know the difference between over and under extraction. What will an over extracted espresso taste like? What about under extracted?When working with much more experienced coffee professionals, I noticed they can taste a shot and say "it's good but slightly over extracted".I assumed that if I pulled a shot that was longer than the extraction parameters for that particular espresso, it meant it was over extracted, but I want to have a better understanding of these two terms. Specifically taste nuances for both. How can I train myself to be able to tell when something is "slightly" over or under extracted? Any knowledge you guys can give me will be a big help! Thanks!
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