Espresso extraction mapped on a thermodynamic phase diagram

coffee_style = [coffee preparation method] // Examples: "Espresso", "Pour-over", "French press", "Cold brew"  PHASE_SPACE_PLOT(     x_axis = temperature (°C) [0 → 100],     y_axis = pressure (bar) [0 → 10],     z_axis = time (minutes) [0 → 24],          optimal_zone = INFER(target_parameters FROM coffee_style.ideal_extraction) * 1.8,          phase_regions = {         under_extracted: INFER(sour_zone FROM low_temp OR low_time) * 1.4,         perfect_extraction: optimal_zone.boundary_curve * 1.9,         over_extracted: INFER(bitter_zone FROM high_temp OR long_time) * 1.4,         burnt_region: INFER(destroyed_zone FROM excessive_heat) * 1.3     },          data_points = [         INFER(notable_variants FROM coffee_style.regional_methods),         INFER(equipment_clusters FROM coffee_style.machine_types),         INFER(barista_preferences FROM coffee_style.expert_consensus)     ] * 1.5,          visualization_style = (         Scientific_phase_diagram * 0.40 +         Coffee_table_book_photography * 0.25 +         Modernist_infographic * 0.20 +         Alchemical_manuscript_aesthetic * 0.15     ),          annotations = "Chemical compounds formed in each zone",     color_coding = "Flavor quality gradient from green→gold→brown→black",     insets = "Microscopic coffee grounds, extraction comparison photos" ) - (boring_graph / 4) - (random_science_aesthetic / 3)  OUTPUT: Coffee brewing as rigorous thermodynamic science.