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All of those variables they described are a contention point in other coffee-making methods like espresso as well.

And many of those options are "correct", but depend on your preference - do you like more concentrated coffee? Do you like it less bitter? Do you want more caffeine? Etc.

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Fun fact about getting rid of bitter taste in coffee is a tiny bit of salt, a cracker or anything salty, it basically prevent the tongue from tasting bitterness:"Adding it to coffee can actually cut some of the bitterness. In fact, salting coffee is a tradition that goes back hundreds of years in countries like Turkey, Hungary, and Siberia, and more recently, it has become popular in Vietnam, where coffee is combined with whipped salted cream or milk. " I prefer cold brewing coffee to get rid of bitter taste. On another note, I have recently won a bet with someone who would not believe that the Moka Coffee Named after the Yemeni city of Mocha, with ch similar to German, unpalatalised ch.

Is there any history of molasses in coffee?

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