how the coffee flavour is extracted from the beans if the beans aren’t soluble in water?
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The chemicals inside the beans are dissolved by water, which encounter said chemicals via capillary action which pulls in the hot water.
Bean is dry, lots of tiny cracks. Roast them up more destroys caffeine but makes more cracks. Must make balance for good bean. Cracks full of good caffeine, hot water help wash out coffees cracks. Make strong drink.
The beans themselves aren’t soluble in water, but they’re full of compounds that are. The brewing process leaches out these compounds while the structural components of the beans themselves are largely untouched.
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