The yield when mentioned in the coffee brewing process refers to the amount of resulting beverage produced.
And this in turn, is measured by the weight of the drink which consist of water and coffee that is dissolved.
Because coffee starts to be diluted as extraction is prolonged, the coffee flavor of a drink tends to be more dilute the higher it’s coffee yield.
Bar is a unit used in the measurement of pressure.
1 bar of pressure is equivalent to the natural atmospheric pressure at sea level.
However, not all countries around the world recognizes it’s usage in official measurements.
Full immersion describes the filtering brew methods of coffee whereby the water and coffee are together during the duration of the brew.
Most coffee brewing methods uses full immersion.
The obvious category of brewing that leans away from full immersion is the pour-over method.
Extraction refers to the process of removing the coffee flavor from the grounded beans and into the hot water in order to brew property cup of coffee.
If we look at the basics of what making great coffee or tea is all about, it is about running hot water through coffee grounds or tea leaves.
In which the flavor of the product will be transferred to the water.