Is there a composition available about how the main parameters influence coffee taste? There's lots of information available about the influence of various parameters on coffee taste, but it's scattered across the internet. On top of that, most answers and articles are packed with paragraphs of text and data to support the writers claims and findings. That's wonderful, but it makes it very time consuming to dig through them.

It'd be nice to have a clean composition and presentation of a selection of the most important parameters that define coffee taste. You know, with fancy graphs about coffee developing a bitter or sour taste over time or temperature, different extracting methods, or qualitative relationships. If there's no such thing available, we could compose it ourselves.

I've found a few of those here and here already, one even with a fancy graph.(though without axis units) To narrow down my search a bit, i'm looking for parameters that affect the coffee in the post-roasting stadium, as I won't do the growing or roasting myself. I'm using arabica.

I'm thinking of the following parameters:


Storage temperature  
Methods of grinding  
Grain size when grounded
Time between grinding/brewing  
Water temperature at brewing  
Type of water used for extraction(mineral/tap/decalcified)
Methods of extraction
Filter material/size etc.
Contact time of coffee with the water
Time between brewing/consuming
Coffee temperature at consuming


And how they affect:


Caffeine content
Bitterness, acidity/sourness, saltiness, and sweetness
Aftertaste
Heaviness of the feel in your mouth
in the post roasting scenario here is a succinct article:

https://theconversation.com/the-perfect-cup-of-coffee-boils-down-to-four-factors-30208

As your taste is unique experimentation will be required.  I roast and brew ... it took me months to get to my formula.  I will also mention the quality of water.  I have settled on a balanced H20 'smart water'.