Comments by "GunFun ZS" (@GunFunZS) on "Coffee Percolators: An Explanation and Roast" video.

  1. Why should I fight you? You're already hurting yourself. My work here is done.
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  2. One of the other commentators give a fairly complete answer. I would add to it that most of the flavor notes I like come off early. some of the compounds and coffee particularly the acids are water soluble and come out and higher levels with the longer soak. others are oils which are basically heated to the point that they become runny enough to fall out. The oils tend to have the flavors I like more as well as small particulate. The longer you let it soak the more acidic and sour it gets. There are bitter notes in the early and the long soak components so bitter is semi-independent from time. But sour is definitely a positive correlation to time soaking.
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  3. Your choices are WROnG!!!!!
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