Can anyone point out websites or academic articles analyzing coffee brewing methods?
I can easily identify taste differences between the various methods, but I'd like to know which ones are comparable and what variables are most important.
drip cold-brew (toddy) pour-over french press other?
type (arabica, robusta, other?) roast (light->dark, freshness) ground (fineness, consistency)
You can read about all this stuff all over the internet, but it's all anecdotes. I'd like to see, e.g., the results of mass spectroscopy given different processes.