This week the CaffeGators met to work on the QRB1 and complete more experimental trials. Team members made 8 cups of medium roast espresso altering the leveling of the puck, the water quality, and the grain size. Extraction %, pH, and taste were observed for each trial and variable combination. The purpose of these extra trials was to compare the results to the DOE trials conducted last semester using the Resident Coffee dark roast espresso beans. Analysis of the results is currently being conducted. Below is a screenshot of one of the trials we conducted and its extraction % (EXT) measured using the mobil application for the refractometer. As for the QRB1 progress, the team is working hard and excited to get critical feedback from the panel of coaches on Tuesday.