Provides a compact operational boundary for CLM-35; it does not establish exact storage or safety limits.
Practitioner summary of ingredient-dependent extraction rate, bitterness risk, and post-infusion fat handling.
Mixologist Jane Danger says teas, herbs, and coffee extract quickly and can turn bitter, so they require timing and tasting. She also distinguishes faster melons and berries from slower hard fruits and says chocolate, nuts, and bacon require chilling and fat removal.
printed p. 191 / local PDF sheet 216
Featured infusions — Jane Danger Q&A
Checked against the extracted text and sequential rendered review of the supplied local PDF on 2026-08-27.
Verified practitioner evidence from the supplied local PDF.
Evidence
Jane Danger distinguishes fast-extracting additions—tea, herbs, coffee, melons, and berries—from slower hard fruits. She warns that some fast extractors become bitter if left too long, while fatty ingredients such as bacon require chilling and separation.
Location and context
- Printed locator: p. 191
- Local PDF locator: sheet 216
- Section: Featured Mixologists — Jane Danger
- Evidence type: Paraphrase
The passage is practical sensory and handling guidance. It does not establish food-safety or shelf-life standards.
Annotation
This supports CLM-35 and ZET-89 by linking ingredient type, extraction rate, bitterness risk, tasting, and post-infusion separation.