Towards the development of a theoretical model of coffee

In developing a theory of coffee, it is necessary to consider several inalienable postulates:Micheal, you need to start writing your phd!

– Coffee contains caffeine and therefore caffeine makes you hyper.

– Being Hyper makes you do stuff.

– Doing stuff is a Good Thing.

From the perspective of this theoretical model, therefore, it can be seen that any substance that contains caffeine is “Good”.  Thus on this basis ‘instant’ coffee may also be considered ‘good’.

The theoretical model of coffee however considers a significant and observable difference between ‘good’ coffee and ‘actual’ coffee.  Actual coffee is demonstrably and theoretically equivalent to  excellence, as shown in the experiments of Bump and Grind (2002).  Actual coffee is ‘excellent’ and can be considered a rung above merely ‘good’ coffee.

Future development of the theoretical model is required in order to address the observable anomalies that can be perceived.  The prominent anomalies that remain inexplicable at this time, and thus the subject of future work, include the observable fact that some people consider both ‘International Roast’ and ‘Nescafe Blend 43’ as coffee, and thus theoretically in this model ‘good coffee’.  The authors consider that these field experiments are the exceptions that prove the rule.

(except from a forthcoming publication).

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