> Surely then all we need to do is to correlate environmental conditions with brewing settings. Assuming there is a relationship to be found, it sounds like the

> Surely then all we need to do is to correlate environmental conditions with brewing settings. Assuming there is a relationship to be found, it sounds like the perfect application of either statistics or machine learning. Big companies have been trying for many years, and after millions of dollars spend in R&D they still don't have it figured out yet. Imagine providing a full automatic machine that can produce a cup better that WBC contenders - it could cost thousands of dollars in service fee every year, and still be cheaper than your run of the mill barista. They really want to do this, but it is far from trivial. Either the blend and roasting profile produce a bland coffee that is less susceptible to variations in brewing parameters, or you need to fine tune it multiple times a day, each being different for every roast you have. Things such as when it was harvested, how much rain the plant got, how it was roasted, how old it is, ect. all influence it, along side things such as current external parameters such as humidity.