I’ve been playing around with some of the new “deeper” thinking models. I enjoyed this output from ChatGPT DeepResearch so much, I figured I’d publish it here. Enjoy, for what it’s worth!

[!NOTE] AI Generated Content Notice: This article was written by OpenAI DeepSearch

Introduction

Coffee has evolved from a generic commodity into an artisanal product celebrated for its diversity of origins and brewing methods. In modern specialty coffee culture – often called the “third wave” – single-origin coffee and meticulous pour-over brewing have become hallmarks of quality. This report explores the history and significance of single-origin coffee, the rise of pour-over brewing, key milestones in specialty coffee’s development, and why these trends are favored by enthusiasts.

For as long as I’ve been into coffee, I’ve been chasing the perfect technique for pour over coffee. Over time, I’ve started to dislike and call most coffee I brew at home “bad coffee.”

Over 15 years ago, I started brewing with the V60, maybe one of the most visual iconic brewing methods for coffee. This also happens to be one of the most temperamental brewing devices. It can extract the most wonderful and clean cup of coffee but if not dialed in precisely, the brew can swing wildly to over or under extracted.

Is this you:

“I use the same coffee every day… why does my each brew taste so different?!”

Two words:

Brewing Ratios!

Think of them as the recipe that makes or breaks your coffee experience.

Imagine you’re in the kitchen, whipping up your favorite dish. Just like adjusting salt and pepper to taste, brewing ratios tweak the balance between coffee and water. This little tweak can be a game-changer, bringing out hidden flavors in your beans and creating a perfectly balanced cup that dances on your taste buds.

Drinking great coffee, and brewing great coffee, is all about quality in, quality out. Beans, water, and your equipment all add to the quality of your cup, and in this article, we’re going to look at how the freshness of your beans impacts your coffee and how you can put time on your side.

Good coffee is all about aroma and flavors

To start, there are over 800 individual flavor compounds identified in coffee. These compounds are responsible for the array of complex tastes and aromas that we experience when drinking coffee. They can range from fruity and floral to nutty and spicy, or even earthy and smoky.

5 key elements to making great coffee at home

Before I opened a coffee shop, I made coffee at home every single day for over 15 years. I’ve been where you are and drank A LOT coffee, great, good, bad, and weird. For years I was chasing the perfect cup and event went so far as to keep a “brew journal” where I logged every single cup I made for 6 months and exactly what changes I made to my brew method each time.