Paused clip on extracting clip This is a pretty simple concept, simply add

water to the ground coffee and boom there

you have it, but that's not enough for you
guys so let's get scientific
Science background appears behind the Why water? Mostly because water is an
presenter. amazing solvent. On a molecular level, it
has a polar arrangement – two hydrogen
atoms with their positive electrical charge
on one side, and one oxygen atom with its
negative charge on the other. This makes it
super attractive to a wide variety of
molecules. It’s so attractive in fact, it will
pull apart the bonds of other molecules,
causing them to dissolve into the water. If
you heat the water, all of its molecules will
begin to move around quickly, making it an
even more efficient solvent.
Now these extracted flavors will come
through at different points that's why
timing is everything.
So, what happens when you don't get the
right time? With correct timing the coffee
will have a complex acidity, hints of fruit,
ripeness and a sweet tone.
Under extracted coffee will taste acidic,
sour and salty and often described as
chemically tasting.
Over extracted coffee will taste bitter, dry
hollow and empty. Disgusting.
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