While I appreciate the author’s research, remember it’s just data until it is consistently reproduced by others. And the elephant in the roastery is that coffee is incredibly variable – it is an organic product, often shipped thousands of miles in differing conditions, roasted by a variety of techniques and prepared in many methods by millions of individuals. Each year’s crop would be different even if every other variable could be maintained.

So while trying to bring some order to coffee prep is laudable, it’s probably also pointless. Yet so many spend thousands on bells and whistle machines and 10th wave water, etc. Yet they don’t control even the roast, so what’s the point?

Coffee Snobs – that’s the point, I suspect