Or why coffee from the same place can taste different throughout the week? The quality of a cup of coffee depends on the coffee’s variety and origin, its roast and the water chemistry. The barista makes decisions about how much coffee and water to use, and how finely the coffee is ground. This percentage, known as the extraction yield, is the key metric used by the coffee industry to assess different coffee recipes. Contrary to our expectation, we discovered that to make consistently tasty brews, the barista should use less coffee and grind the coffee marginally coarser.

Source: Otago Daily Times January 28, 2020 14:26 UTC