Neal Wilson ✅ @neal@social.typica.us

#introduction

I'm part owner and roaster at a little coffee company in Wisconsin. Author of Typica, a popular free program used to capture and work with coffee roasting production records that's used at roasting companies all over the world. Volunteer on the Roasters Guild education committee. Available for paid coffee consulting, training, open source software development. Living with a cat who broke into my house and decided to stay. Likes: cute, travel, food. Dislikes: blinking lights.

The shop's web site now has the new coffee from Timor-Leste available.

Proper seasoning for pyro slimes?

The manual also bears extremely tenuous relation to reality and is probably better off ignored.

The shop got a new office printer/copier because the old one had several things going wrong with it and wow, setting that up was by far the worst printing experience I've had so far. Apparently the trick to getting a Canon printer working on a Mac these days is to not under any circumstances allow it to use its own driver software and menu dive to manually set it up as a totally generic PCL thing.

Opted in to continuing to get free issues of Barista Magazine. I don't get much out of it personally (we tend to run about 2 years ahead of the trades on stuff that doesn't turn out to be a fad) but I leave those out for the staff to look at when things are slow. I also frequently know people who are featured in some way and it's nice seeing what they're up to.

Got the new decaf coffees that are ready up for sale on the web site. The last of the previous decaf from Ethiopia was roasted today so I've removed that from the site, but I have the next decaf Ethiopian ready to figure out. I'm still sorting out how I want to roast the new coffee from East Timor, so once all of that is done there'll be a blurb on the main page mentioning all of the latest arrivals.

Making burritos for dinner. Vegetarian curry.

It's 3:38AM. The cat has declared it cuddles time.

Tonight the cat mostly wants chin scritches.

February 2020 was the worst month for online sales since I started taking those. It won't take much more for February 2021 to be the best so far.

Today is a good day for online sales. New orders coming in while I'm roasting to fill the ones I already have. Keep em coming.

https://wilsonscoffee.com/

Had to do bird removal at home today. How did a full grown bird get into the house? Don't know. It was smart enough to fly out when I opened a window. The cat was interested in seeing what was making the noise but too lazy to hunt the bird.

One of my customers is moving to Thailand for a few years and wants to know where he should buy coffee in Bangkok. I've mostly used Pattaya as a home base while there so I'm not really up on the scene, but I don't expect he'll have too much trouble finding a good place. Any recommendations for me to pass along here?

Anyway, this one is going to be labelled Decaf French Roast and it's consistent with that. I considered the Peruvian for this role as well, but the Brazil holds up better at my darkest roasts.

For those wondering about the difference between the two decaf processes, MWP is using the expired SWP patents and both have developed slightly different variations as trade secrets (the main difference from a sensory standpoint is that they're running at different temperatures and the resulting chemistry is discernible if you know what you're tasting for). One is done in Canada, the other is done in Mexico, but they're basically the same that just need to be differentiated because trademarks.

Next up is a test of one of two roasts that I'm going to be doing with a Mountain Water Process Decaf Brazil. With this coffee I'm leaning toward doing dark and darker and it's the latter that I'm tasting today. This is intended to be good on its own for people who enjoy a very dark roast, but it's also useful to have this available for the couple decaf blends I make here.