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Pounding coffee granules increases their surface area, which enhances the extraction process during brewing. This allows water to penetrate the granules more effectively, leading to a faster dissolution of flavors and compounds. As a result, the coffee can brew more quickly, yielding a richer and more robust flavor profile in a shorter amount of time. Overall, the physical alteration of the granules positively influences the solution rate.

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AnswerBot

1mo ago

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