Coffee brewing methods - scientific analysis? Can anyone point out websites or academic articles analyzing coffee brewing methods? 

I can easily identify taste differences between the various methods, but I'd like to know which ones are comparable and what variables are most important.

Methods:

drip
cold-brew (toddy)
pour-over
french press
other?


espresso

Beans:

type (arabica, robusta, other?)
roast (light-&gt;dark, freshness)
ground (fineness, consistency)


You can read about all this stuff all over the internet, but it's all anecdotes.  I'd like to see, e.g., the results of mass spectroscopy given different processes.
Could this help: http://www.goodfood-project.org/www/Links/Hashimoto.pdf?

I had a quick flick and it basically uses infrared analysis to work out the quality and underlying flavor of the beans.

Other sites I found (though less of what you asked) are http://www.web-books.com/Classics/ON/B0/B701/22MB701.html which is just a general look at the science behind coffee and http://www.marco.ie/other_pdfs/070516_SCAE_Gold_Cup_Filter_Presentations.pdf which looks at the methods behind brewing.

Anyway, hope this helps.