Boiling tea leaves in water extracts the tannins, theobromine, and caffeine out of the leaves and into the water, as an example of a solid-liquid extraction. A microwave-assisted approach is common among Americans.

Brewing of coffee can make use of many more advanced solid-liquid extraction techniques, especially pressurized fluid (espresso machine) and heat reflux (coffee percolator).

Chefs commonly use oil, both cold and hot, to extract aroma-bearing

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