Bypass and dilution strategies
How manipulating water flow and concentration after extraction affects cup strength, flavor balance, and consistency.
Brewing physics & extraction theory
Agitation, turbulence, and channeling
How movement of water through coffee grounds affects extraction uniformity, flavor, and potential defects.
Percolation vs immersion dynamics
Understanding how water flow dynamics—percolation vs immersion—affect coffee extraction and flavor development.
Contact time and temperature
How brewing time and water temperature influence extraction, flavor balance, and beverage quality.
Brew ratio and dose/yield math
How to calculate and adjust brew ratios, dose, and yield to achieve consistent extraction and desired cup strength.
Extraction yield and beverage strength
How the amount of coffee extracted relates to the final beverage strength and flavor.