Given a paragraph about cooking, and a set of conversational question answers about the paragraph, answer a follow-up question from the paragraph. The paragraph has a prefix 'CONTEXT:'. Each conversation question has a prefix 'Q:' followed by answer prefix 'A:'. The final followup question has a prefix 'FOLLOWUP_Q:'.
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Question: CONTEXT: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process. The most volatile components are extracted early in the brew, and the less volatile components come out over the length of the brew.So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable.By taking some out early, you are guaranteed a bad first cup, and are consigning the remainder of the pot to be less than it could be.For best quality, you should wait for the entire brew, so that the flavors are balanced from the entire brew time.  <sep>  Q: Which part of the coffee brew is best? A: It is not simply a matter of strong versus weak. Rather, different qualities are extracted from the coffee over different parts of the brewing process  <sep> FOLLOWUP_Q: Do different parts of the brew taste different?

Answer: So the distribution of flavors varies over the brew. Total brew time is carefully calibrated in quality coffee makers to extract the most desirable flavors possible, and minimize the least desirable


Question: CONTEXT: As the bacon cooks the meat reduces in size faster than the fat does. Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough.The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon.  <sep>  Q: Why does bacon curl? A: As the bacon cooks the meat reduces in size faster than the fat does  Q: Is there a way to slow the curl down? A: Since they are cut into strips this causes the fat to bunch up or even coil if the bacon isn't flipped enough  <sep> FOLLOWUP_Q: Anything I can do so it doesn't curl?

Answer: The fat will eventually reduce as well when it renders but not enough to straighten out the poor bacon


Question: CONTEXT: For a few months I would really not worry too much about your storage, half a year at 80F is not going to destroy your wine. If you have the space in your fridge then that is a better option, but I doubt even the most dedicated wine snob would be able to tell much of a difference. Humidity only matters if you have wine with traditional corks as low humidity will dry them out and spoil the wine, if you are buying twist caps and synthetic corks then humidity is not a consideration. A few months in low humidity should not result in cork drying, but year will. Vibration used to be a problem with older fridges, most newer fridges are pretty quiet and low vibration so I wouldn't worry there, especially for shorter term storage. Colder temperatures for storage will not cause a noticeable effect on wine's flavor over a few months, you'll want to let it warm up some for the best flavor though. Storing an opened bottle of wine in the fridge is a good idea in fact, as it will keep it drinkable longer. So unless you are buying expensive wine to keep for a long time you should be fine no matter which option you choose.  <sep>  Q: How important are each of temperature, humidity, and vibration for storing wine? A: ont  <sep> FOLLOWUP_Q: I need to know which of these actually matter for a casual wine drinker like myself?

Answer:
half a year at 80F is n