The Belka team met with numerous expert baristas and could see how they evaluated their extractions, whether they were good or bad.

The Belka team has collected logs of cases from several well-known cafes, where extractions were either excellent or not satisfactory, and sent these Excel spreadsheet files to Sprogeeks Lee Sang-sun. Mr. Lee analyzed the sheets and discovered these commonalities.

"The logs that were deemed as 'delicious' had an EC×Flow of Type A, while the logs marked as 'not tasty' were downward or M-shaped. While this pattern doesn't conclusively determine tastiness, if it consistently appears in cases where the coffee was found to be delicious after analyzing more samples, it could certainly be a valuable discovery.”

Most EC×Flow logs we've seen to date have been of one of the above types.

Here, he went a step further and said.

"Perhaps, in the future, concepts like ROR or DTR could be applied to extractions as well. Given the estimation that a smoother change in the slope of the log may be preferable compared to sharp variations, the concept of roasting ROR might find its application here.”

"Furthermore, depending on the desire to extract certain coffee compounds more prominently at specific points, the concept of roasting DTR might also find its application here. Of course, it would require further analysis with more data to make any substantial claims.”