Correlating Taste to Extraction Yield in Espresso

Coffee Data Science

Examining Years of Shot Data

Often when I publish results related to espresso, I get a similar criticism: your taste is subjective (therefore just an opinion) and extraction yield (the most quantifiable metric for coffee) doesn’t correlate to taste; therefore you did a bunch of nothing.

I wanted to address this using data, and I have collected quite a bit over the years. Over 4 years of data collection, I have data on 3,000 espresso shots, and …

coffee coffee-data-science data data science espresso extraction