This is the final post on this series. I started by covering the method for A/B testing coffee, as well as the motivation and approach. I later wrote about the first test session using Hario V60, comparing those beans by making Espresso and the last post described two preparation methods Aeropress and Cappucino.
I repeated a similar process using various combinations of
E coffee beans. This post will be more brief, with the “results” based on my personal preferences and how I ended up scoring all 5 types of beans.