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Ever been tempted to pour off a little cold brew before it has finished brewing?
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Desperate for a caffeine fix, we've done it. The result was an overpoweringly strong brew. Nothing like the smooth, sweet brew we're accustom to. In this post, we'll take a closer look at the various stages of extraction and do a little taste testing while we're at it. You may have noticed that those first initial drips into the carafe are super dark while the last few drips are much lighter in color and more transparent. The rate of extraction is not constant. Looking at the picture above, it doesn't even appear to be a linear process. It looks like the bulk of extraction has taken place during the initial parts of the brew based how dark and opaque the first sample is compared to the next sample. This sort of non-linear extraction is expected. In "Everything but Espresso" Scott Rao explains that coffee extraction occurs in two stages.
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