Here at the office, we have two modes of preparation for our coffee: clever coffee dripper (a combination of elements from a French press and pour over) and an aero press. In the past, we have observed that some coffees work well on one method over another; so just for geek's sake, we will start to track this, and lets see if it correlates to either a geography or roast (knowing quite well that taste values do not exhibit external validity).
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