The source discusses algorithm-assisted roasting and brewing as part of a trend toward more connected coffee equipment. Sensors and recorded roast information can help an operator compare batches, but the usefulness of that information depends on how consistently it is collected and interpreted.
A saved curve or automated setting should be tied to the coffee, batch size and equipment for which it was developed. A result from one machine is not automatically transferable to another. Likewise, an automated brew setting still needs a suitable recipe and a clear idea of the intended serving.
When evaluating a system, ask what can be controlled, what is actually measured and how changes are reviewed. Keep sensory assessment alongside the data rather than treating a graph as a verdict on taste. Automation is most useful when it makes decisions more visible and repeatable; a fashionable technology label alone does not establish better roasting or remove the need for knowledgeable operation.
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A good question can make a better brew.