Hi, I just sort of want clarification regarding strength vs extraction. This is what I know, so correct me if I'm wrong.
When using a v60
So extraction is the amount of soluble that is extracted from the coffee bean, and extraction can be increased by submerging the beans longer, which could be done if you use more water when brewing in a v60, e.g. using a 1:17 instead of a 1:15 ratio. However, the trade off is that you would get a coffee that is lower in strength. If this is correct, does this not contradict what the coffee compass says?
For those that do not know, this is the brewed coffee compass https://baristahustle.com/blog/the-coffee-compass/