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Finer Grind = More Extraction
Grinding coffee finer increases surface area, allowing water to contact more of the bean. More contact = more dissolved solids (extraction). Fine grinds extract quickly; coarser grinds require longer brew times to achieve the same extraction.
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Temperature Speeds Extraction
Hot water increases molecular energy, speeding up the dissolution of coffee compounds. At 212°F, extraction happens fast. At 160°F, extraction is slow. This is why espresso machines heat water to nearly boiling — they need maximum extraction speed with minimal contact time.
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Longer Brew Time = More Extraction
Extraction is cumulative — the longer water sits in contact with coffee, the more compounds dissolve into the cup. A 1-minute espresso extracts differently than a 4-minute French press, even with the same grind, because time is the variable that differs.
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Ratio Affects Strength, Not Extraction %
The coffee-to-water ratio changes how strong your brew tastes (TDS), but extraction percentage stays independent. A 1:10 ratio will taste stronger than 1:20 even at the same extraction %, because there's more dissolved coffee in less water. Ratio is about concentration, not extraction.