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Avoiding astringency in coffee is fundamentally a filtration problem rather than simply a matter of flow evenness.
Drawn from what Jonathan Gagné said
What Jonathan Gagné actually said
Word for word, with the source under each one. They did not write this page.
Astrophysicist and coffee researcher
Therefore, avoiding astringency is not directly a matter of flow evenness, it is actually a filtration problem !
Where this was said
↗The Mechanism Behind Astringency in Coffeecoffeeadastra.com
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