\[Q = - rac{K ot A}{μ} ot rac{ΔP}{Δx}\]
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Another critical factor in the physics of filter coffee is the size of the coffee grind. The grind size determines the surface area of the coffee that’s exposed to the water, which in turn affects the rate of extraction. A finer grind size means that there’s more surface area exposed to the water, which can lead to a more efficient extraction of flavors and oils. \[Q = - rac{K ot A}{μ} ot rac{ΔP}{Δx}\]