Using some gadgets in a kitchen isn’t science. Science is a process through which you perform research in a way as to eliminate bias. Hoffman doesn’t do science.

Yeah no shit. The point of those “gadgets” (infantilising the equipment doesn’t make it any less scientifically relevant) is to objectively measure whether changes in methodology are having an effect. That way you’re not relying on a person’s taste and inherent bias to tell you if it’s making a difference. How is that not science exactly? Honestly, do you even watch Hoffman’s content or did you just see a few tasting videos and conclude that it was all nonsense?

None of those things you listed determine how good the coffee will taste. And modifying any one of them might have no effect at all. The only way to know is by doing unbiased taste tests while controlling variables.

That’s right, none of the objective data can tell you how it tastes. A change to contact time might have increased extraction by 10%, but how do you know whether that actually tastes good? You have to either taste it yourself, or have someone else taste it and describe it to you. Which is what Hoffman does, with blind tastings, and often with the result of challenging his own preconceptions. I’m curious exactly how you propose to eliminate bias further than that?

So anyway, do you find using three jiggles or four gives the optimal taste when using a plastic V60? I’m dying to know.

Now who’s straw manning?

It’s hilariously ironic that the example you use is the one guy using actual science. The OG with a caffeine analyser, refractometer, particle size analyser and who will strap temperature and pressure probes to anything and everything to measure how they perform.

If you haven’t had the opportunity to try different coffees prepared different ways, then that’s unfortunate for you. If you have and you can’t taste the differences, maybe that’s on you? The only people I’ve ever met with so little ability to distinguish tastes were smokers.