Coffee brewing is a solid–liquid extraction where some parameters have a significant impact on the extraction kinetics of the different chemical compounds
brew ratio (dry coffee mass to water volume used), grind size and distribution, brewing and extraction time, temperature of water, turbulence and pressure
pour-over methods, infusion methods and pressure methods
In fact, V60, the traditional pour-over and infusion system, is about pouring hot water through coffee grounds on a filter paper; French Press is the classical full immersion system with a mechanical filtration; AeroPress, using pressure, is appropriate for more complete extractions, and uses a paper filter
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