What You Need to Know
Both pour‑over and siphon techniques dissolve caffeine, chlorogenic acids, lipids, and aromatic volatiles from the grounds. The extraction is governed by mass transfer kinetics, where temperature and contact time drive solubilization, while grind size and flow rate modulate the rate of dissolution. The resulting beverage balances acidity, body, and aroma through careful manipulation of these variables.
The Science
Primary Reaction
Extraction of soluble coffee compounds via dissolution and mass transfer