Coffee brewing is an interesting extraction problem because the common extraction process is not very selective – the good flavours are extracted along with the bad flavours and brewing conditions like temperature and grind size are just attempts to skew extraction towards the good flavours. Approaching this problem as a chemical engineer, what are some other methods that can be used to deal with this problem?
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The experience was great for sure. The work was done by the deadline, so thank you! Only one thing though. If someone says that their work is due at 12pm and you have 3days, the ideal thing to do is to get it done earlier so that person can have enough time to look at it if they can.