The purpose of hand brewing coffee is to extract the extraction rate, which represents the proportion of soluble matter extracted from coffee beans, while the concentration represents the proportion of soluble matter in a cup of coffee.
Excessive extraction, easy to produce a sense of bitterness; lack of extraction, easy to have acrid and astringent feeling. If the concentration is too low, the taste of the water will be strong; if the concentration is too strong, the taste will be heavy and it will be difficult to taste.
If water and coffee blend together, the water will turn into coffee. But what is the reason for the taste of coffee? Modern technology allows us to magnify the encounter between coffee powder and water through a microscope and observe the process, thus solving this question.
