Coffee extraction follows a saturation curve, often divided into three phases:
Roasting is the first step in the coffee-making process. During roasting, coffee beans undergo a series of complex physical and chemical changes. The Maillard reaction, a non-enzymatic browning reaction between amino acids and reducing sugars, occurs when coffee beans are heated to high temperatures. This reaction leads to the formation of new flavor compounds and browns the beans.
A bed of coffee grounds behaves as a porous medium. The flow of water through this bed determines the contact time and extraction uniformity, modeled mathematically by . Darcy's Law in Coffee Brewing
Joshua Eze is the Founder & Salesforce Architect at Sailwayz, a certified Salesforce Consulting Partner based in the UK. With over 6 years of experience leading CRM transformations, he is a certified Application & System Architect passionate about using technology to simplify business processes. Joshua helps companies unlock the full potential of Salesforce with strategic, scalable, and secure solutions.
