Answer to Question #98719 in Chemical Engineering for Kaila

Question #98719
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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Expert's answer
2019-11-18T08:25:44-0500
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