In this episode, I discuss my experiments using a coffee refractometer to adjust grind size and other variables to optimize extraction and flavor. I share anecdotes about the variability of coffee over time, even from the same roaster, and how factors like freshness, age, crop changes and more mean flavor profiles fluctuate between orders. I urge consumers not to simply accept a roaster’s tasting notes or brew guides as definitive. While they provide an insightful starting point, individuals’ preferences hold equal importance in determining an enjoyable cup.

Ultimately, I examine the limitations around controlling others’ coffee preparation Rituals despite roasters’ expertise. Comparing brew recipes to cooking recipes, I explain how people adapt methods to suit their tastes anyway. While aiming to share guidelines that showcase a coffee’s potential quality, accepting drinkers’ personal palates and giving them room to explore within reasonable parameters may achieve more satisfaction than dictating strict universals. I discuss my curiosity around whether recipes overly complicate consumers’ simple desire for good daily coffee they can rely on via their existing habits. My goal is empowering people’s confidence in what they genuinely enjoy rather than submitting to intimidating rules.