C196 Theoretical

"Premium coffee should be a high-quality coffee made from good raw beans, good baking, and good extraction. It can also be summarized by the theory of 4,321: that a cup of premium coffee is about 40 percent quality in variety, planting, and processing, 30 percent quality in baking, 20 percent quality in the equipment used to make it, and 10 percent quality in the skill of the brewer