I studied Design of Experiments (DOE) in college -- it was part of the core curriculum in my major. The content feels like it ought to be very useful (it's basically techniques on how to conduct experiments efficiently and reducing the number of runs, thus reducing overall cost).... yet I've never had occasion to ever apply it. One area where I feel it might be relevant to my work is in hyperparameter tuning, especia…
I just took this class last semester. I've been trying to find things to do with what I learned but I haven't found anything yet.
Settings:
* Kinds of beans at various levels of roasting available to you.
* Grind size on a grinder with controllable grind size in steps.
* Ratio of ground coffee weight to water weight used for brewing.
* For filter coffee: preinfusion time, brew time or flow rate (see V60 brewer).
* For espresso coffee: preinfusion time & pressure, brew time & pressure or flow rate (see Flair Espresso).
* Water temperature.
* Water mineral composition.
* For milk-based coffee drinks: kinds of milk, milk percentage as ratio of the total drink volume, steaming duration, final milk temperature.
All of these create a huge factorial space of possible configurations, especially if you've go into flow or pressure profiling. If you frame it as an experiment you might isolate some of the variables that make the most impact tailored to your coffee preferences.
And here is an example of a scientifically inclined paper in this space if you went to get inspired: https://www.cell.com/matter/fulltext/S2590-2385(19)30410-2?_...