Recovery amount 1, village one? tough set???
The grammar in page 4 kills the point of the impurities....I give up. Borderline readable with context clues, hmm.
How finely ingredients are ground affects extraction speed through surface area, but also the ratio between what components are dissolved over time. The structure of the plant can protect one nutrient more than the other, and crushing usually makes it more uniform. There is the option to blanch or otherwise pre-react the ingredients to get something different, but that dramatically increases the cooking time and can introduce new impurities.
The bubble? Foam? water's method is a pretty neat way since air-based solvents can work very different from water, and the type of agitation from bubbles is not easy to replicate with a stirring rod. Someone who really studies coffee machines could probably explain this better.