On Food and Cooking

dioxide gas still trapped in the ground coffee,
and the mixture of dissolved and suspended
carbohydrates, proteins, phenolic materials,
and large pigment aggregates, all of which
bond in one way or another to each other and
hold the bubble walls together. (For the milk
foams often served with coffee, seep. 26.)
This chart summarizes the important features
of some common ways of brewing coffee, and
the kinds of brew they produce. The sta bility
of a brew is determined by how many coffee
particles remain in it; the more particles, the
more bitterness and astringency continue to be
extracted in the cup or pet
Methods of Brewing Coffee