Goldilox and the 3 Shots: Understanding extraction

Inspiration for this video, article written by Sandra Elisa Loofbourow for Royal Coffee: royalcoffee.com/understanding...
More info about the "Salami Technique": www.javapresse.com/blogs/espr...
Handy readable sources re: extraction theory:
handground.com/grind/an-intui...
blog.intelligentsiacoffee.com...

[@grantkprojects]

Huh. Interesting chemistry! My dad and I tried roasting our own coffee beans a couple years ago but the result tasted both leafy and burnt. There might not even be a stage of extraction that accounts for this.😅

[@loodog555]

Whoa man, I haven't even touched on the roasting process, but it seems it seems like a problem with a very high dimensionality to its sample space i.e. there are a lot of things to vary. But to be clear, the extraction happens when you brew by adding water, not when you roast. Of course, the roasting makes the extraction possible later.