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What it is and what sets it apart: Drop ends the profile. Differs from Agtron (optical) though they correlate—same drop ≠ same cup across machines.
How it is done: Follow the curve → decide drop by smell, cracks, colour and target temp → cool immediately.
Flavours and cup benefits: Earlier drop = more acidity/clarity; later = more caramel/bitterness. Reproducible “end point”.
Technical notes: Calibrate BT probe. Log drop with DTR and Agtron. Quench matters as much as the number.
Common mistakes: Do not use one magic drop for all origins. Do not ignore cooling.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.