In immersion brewing coffee is extracted with an increasingly saturated solution, as opposed to percolation brewing, where the extraction is performed with a continous supply of fresh water.
Because water can only extract a certain amount of solubles from the coffee and the fastest extracting compounds are dissolved first, I wanted to ask if the increasing concentration of fast extracting compounds (caffeine, volatile oils) hamper the ability of the remaining brew water to dissolve slower extracting components of the coffee bean (e.g organic acids).
