[elhudy]

Look I hope I’m not insulting your profession but controlling the 5 or so variables that go into brewing good coffee is not exactly rocket science. To claim to be an expert in it is akin to claiming you are an expert in sharpening knives or picking a lock. It’s something basically anybody can take up, the rules for success follow a general formula, and if you experiment just outside of this formula you’ll find the way that works best for you. Hell, even the prices of growing, preparing (fermentation), and roasting coffee beans is infinitely more complex than the brewing process imo.

So no, the fact that you claim to have spent a decade professionally controlling the water temperature, bean roast,ratio, brew time & process, and grind level, does not make you any more knowledgable than any one of the other million nerds (including myself) who do this on a daily basis as well. Yes, controlling all of the variables when taste testing is obvious to most coffee geeks (people responding here). Americas test kitchen has been doing this for decades with recipes that have many more variables than the coffee brewing process.

No, those variables are probably not easily identified by the average home coffee maker. That’s because the average coffee maker is a boomer with a keurig. I still don’t think it was a particularly insightful comment though, regardless of this fact. This forum is not made of keurig drinking boomers.

[crunchytreat]

So in your home coffee nerd experience coffee made from grounds with a narrow size distribution is not noticeably different than coffee made from grounds with a broad size distribution?

[elhudy]

No, in my home coffee nerd experience the realized size distribution across multiple grinders is minimal enough that it has no effect on flavor profile. When all other variables are controlled, of course ;).

[crunchytreat]

If you like it, that's all that counts!

[elhudy]

Exactly! Just like how all of the “experts” liked blade-ground coffee when it was blindly tested (https://youtu.be/O7LAzSKgeoQ?feature=shared), in what seems to be the only blind test that brings together experts on the internet. They liked it, so that’s what counts.

It’s easy to like something though when that something’s “taste” (when drilled down into the realm of unrealities) is largely social. That’s why John Manzo noted as such in coffee, connoisseurship, and an ethnomethodologically-informed sociology of taste.

https://philpapers.org/rec/MANCCA-3