Statistically Steeped: A DOE Methodology for Cold Brew Extraction (2026-US-30MP-2911)

Have you ever wondered why your home-brewed coffee never tastes as good as the coffee at your favorite coffee shop? Small changes in water temperature, grind size, water-to-coffee ratio, and brew time can have big effects on brew quality, which is why a systematic, scientific process is necessary for achieving the "perfect cup." In this presentation, we apply the design of experiments (DOE) methodology to the cold brew coffee extraction process. We explore process inputs, create and evaluate an experimental design, analyze the results, and build a statistical model to find the optimal cup. Attendees leave with a clear workflow for applying DOE in JMP, and, of course, the statistically backed recipe for the perfect cold brew!