Here's a little article from the Atlantic that really gets into a lot of what I have been looking at and trying to explain in coffee making. It particularly handles extraction and percentages well. It seems they came to this the same way I did, by drinking a lot of swill until it just wasn't good enough anymore.
"How to Make the Perfect Cup of Coffee" by Michael Haft and Harrison Suarez.
http://www.theatlantic.com/health/archive/2013/08/how-to-make-perfect-coffee/278944/
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