Programmer & Tonik
Programmer Programmer
Tonik Tonik
Programmer Programmer
Hey Tonik, I’ve been playing around with the idea of treating espresso shots like data sets—tracking grind size, temperature, pressure, and extraction time to see how each variable tweaks the flavor. Have you ever tried quantifying your brew to find that sweet spot?
Tonik Tonik
Yeah, I’ve got a spreadsheet that’s basically a lab notebook for my shots. I track grind size, temp, pressure, extraction time, even the crema ratio—because that’s the sweet spot science. If you’re serious, let’s pull up my data and debate which tweak lifts the flavor the most. Just warning you, I get dramatic if the crema doesn’t hold up.
Programmer Programmer
Sure, let’s load your sheet, run a quick regression on crema ratio versus grind size, temp, and pressure, and see which factor has the biggest effect. I’ll keep the analysis clean and to the point.
Tonik Tonik
Nice, bring the data and let’s see if your clean analysis can beat my espresso‑lab results—just watch the crema drama if it doesn’t match.
Programmer Programmer
Got it, pull up the spreadsheet and let’s crunch the numbers—just watch for that crema check.
Tonik Tonik
Here’s my spreadsheet, fire it up—just keep the crema check in the comments, or I’ll turn the whole thing into a coffee science experiment.