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NurseHolliday
Great respone bid_daddy_wayne.
What I meant by scientific approach is more a method for getting to nice coffee, not that there is one prevailing theory of good coffee. It's all about testing and continuing learning. I think a lot of people in the coffee industry have no idea how to do this.
I'll cool it and you're probably right, im just sick of putting in effort to be shot down by someone who orders an espresso/filter has says it doesn't taste like real coffee.
I'd really like if nice little communities like this forum could support quality and appreciation of progress, instead of being all "I just think it tastes better with 19g"
Sure there is subjective elements, but it's pretty well agreed that good coffee tastes better for known reasons, and you can't just say "I like over extracted coffee". If someone really only likes over extracted coffee, I'd argue there is probably less people who agree with this person then the likes of the people who run COE, or specialty coffee places.
It's kind of like how good wine is good, and if you subjectively don't like it, you're not really included in drinking it, and you shouldnt argue that you know which wine is better.
If I continue to post in here, I'll take it a lot easier as apparently people get offended pretty easily. Also, I'm fully 100% open to be proven wrong, but try your best and give strong evidence, so we can continue the scientific approach and appreciation of nice things.