The first compounds to be extracted with coffee tend to taste sharply sour, shifting to sweet and then to bitter as the brew progresses - you can actually taste this directly by sampling a bit of the coffee that drips out at the start, middle, and end phases of your brew.
The first compounds to be extracted with coffee tend to taste sharply sour, shifting to sweet and then to bitter as the brew progresses - you can actually taste this directly by sampling a bit of the coffee that drips out at the start, middle, and end phases of your brew.
I found this guide to be helpful when I was first getting started: https://www.homegrounds.co/wp-content/uploads/2021/10/Coffee...