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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

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