There persists a deluded, quasi-philosophical resistance to the use of electronic devices, and scientific methodology for improving the production of brewed coffee. While coffee preparation certainly falls into the culinary arts, like it or not, water is a solvent, coffee a solute, and there is much benefit to be gained in the adoption of scientific apparatus and some light math. I implore those holding out, to at least once, measure brew strength and extraction percentage. This should include roasters, retailers, consumers and all in between. It is the only practical way that the occupants of this consumption chain have of communicating reference points and explaining what is in their cup.

via Tedious Meters // The Other Black Stuff.

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