How Do You Front Load Your Extract Cas?

In the last year i've been working together with a wonderful woman called beronica belcior. And she uses pure chemistry to explain how we should do the 60 brews. We're seeing that we can actually design our recipe around what we want as final result and apply principles. For example, acidity is something that's highly soluble in coffee. It comes out really, really fast. So if you want to focus on acidity, you should have as much extraction as possible at the beginning of your extraction. But you can, you have to have so you can change your focus. That makes my coffee cleaner and sweeter and much more refined. How i work in the first 30