This episode explains the science of coffee extraction, detailing how water dissolves soluble compounds from coffee and the critical variables influencing this process: water temperature (ideally 195-205°F), grind size (controlling surface area), and contact time. It outlines the two main brewing method categories—immersion (like French Press and Cold Brew) and percolation (such as Pour-Over and Espresso)—describing their unique characteristics. The text then delves into the professional practice of cupping, a standardized tasting method for evaluating coffee's acidity, body, flavor, aftertaste, and balance. Finally, it introduces several classic espresso-based drinks, illustrating how espresso forms the foundation for popular beverages like lattes, cappuccinos, Americanos, and macchiatos.  NotebookLM