Which factor is NOT related to the extraction of flavor in coffee?

The factor that is not related to the extraction of flavor in coffee is the color of the coffee cup. While the color of the coffee cup might influence a drinker's perception of the beverage, such as the visual appeal or the way aromas are perceived, it does not have a direct impact on the actual extraction of flavors from the coffee grounds during brewing.

In contrast, the genetics of the coffee cultivar significantly affects the flavor profile due to intrinsic qualities of the beans. The brewing method directly influences how well flavors are extracted based on water temperature, time, and brew technique. Additionally, the age of the coffee bean plays a crucial role because fresher beans typically provide more vibrant flavors, while older beans may taste stale or diminished in flavor. Therefore, it's clear that the color of the coffee cup has no bearing on the physical processes involved in flavor extraction.