Not always. The brew time is dependent on the following: Desired extraction level, mass of water, mass of ground coffee, filter medium (i.e. metal filters will allow a faster slurry flow rate than paper) and the particle size of the grind. While brewing a 1 to 2 cup pourover tends to target a total brew time of anywhere from 2:15s to 3:45 seconds, brewing a 900mL Chemex may very well take as long as 5.5-6 minutes. Again, brew time is directly related to the quantity of coffee being brewed, the particle size of the grind (finer grind impedes flow), and the 'filter' medium (i.e. mass of coffee, filter material, etc) in the brew basket.
The grind size, amount of grinds, and temperature will influence the speed that it travels downwards.
Temperature will most likely not influence the flowrate of the slurry bed. It will influence the rate of extractable compounds. Flow rate of the incoming water will also affect how quickly the slurry bed travels through the filter medium as an aggressive flow rate of incoming water can disturb the coffee bed, resulting in uneven extraction/flow.
The extraction is mainly by steeping (exposing grinds to water, then filtering using gravity and the resistence by the grinds will determine how long it stays up there and that influences steep time.
Yes and no. The extraction is dependent on hot water dissolving soluble aromatic compounds (based on temperature, i.e. hotter will extract more, although past a certain point most are less desirable compounds), the quantity of coffee present in the coffee bed, as well as the grind size of the coffee bed. The time that the slurry interacts with the coffee bed is dependent on brew time, which controls how long the coffee bed is exposed to the solvent (hot water). The filtration is still gravity filtered, and the resistance of the grinds (i.e. density of the coffee bed / particle size) impacts the flow rate.
Evenly extracting, is determined by surface area and flatness of the grinds. So anything wrong with the analisis.
Even extraction is determined by the exposed surface area and by minimizing excessive agitation of the coffee bed. While agitation is a necessary evil (we need to add coffee to reach out brew size), each addition of water inherently agitates the bed surface, and so effort must be made to evenly agitate the coffee bed when incorporating water (hence why most pour overs encourage spiral pours). Even extraction does not necessarily mean good extraction, so much effort must be made to ensure appropriate temperature, coffee bed density (grind size and grind quantity) and pouring technique is followed. That's basically drip coffee in a nutshell.
Symbols: = New Posts since your last visit = No New Posts since last visit = Newest post
Forum Rules: No profanity, illegal acts or personal attacks will be tolerated in these discussion boards. No commercial posting of any nature will be tolerated; only private sales by private individuals, in the "Buy and Sell" forum. No SEO style postings will be tolerated. SEO related posts will result in immediate ban from CoffeeGeek. No cross posting allowed - do not post your topic to more than one forum, nor repost a topic to the same forum. Who Can Read The Forum? Anyone can read posts in these discussion boards. Who Can Post New Topics? Any registered CoffeeGeek member can post new topics. Who Can Post Replies? Any registered CoffeeGeek member can post replies. Can Photos be posted? Anyone can post photos in their new topics or replies. Who can change or delete posts? Any CoffeeGeek member can edit their own posts. Only moderators can delete posts. Probationary Period: If you are a new signup for CoffeeGeek, you cannot promote, endorse, criticise or otherwise post an unsolicited endorsement for any company, product or service in your first five postings.