Neal Wilson ✅ @neal@social.typica.us

Very light roast, which isn't necessarily a bad thing, but there's a distinct vegetal flavor that comes across like if you were to suck on the raw coffee. I devote a whole slide to this in my latest class and this flavor is highly correlated with ending temperature. On my machine the transition point is a temperature 1/5 between cracks.

The cat was not a fan of my being out of town for almost a week. Requested far below average cuddles last night/this morning.

I also got other people's coffees to enjoy and this cupping spoon.

Another cool gift was this bag made out of defective coffee retail packaging.

front design of shirt

Go home, YouTube, you're drunk.

No utensils at a party? No problem.

Instructor group photo from yesterday. Roasting Styles Exploration

It's been a while since the last cat pic.

Got today's proof of life photo of the cat. Also found a snack.

At Milwaukee's famous recombobulation area.

Hat detail

The shortcut to success. Also, I like Shallotte's hat. My winter hat is similar. #AtelierSeries

That's just how fishing villages are. #AtelierSeries

Best combat skill. #AtelierSeries

Rate of temperature change and inverse rate of mass change overlaid. This combination of measurements gives you a strong visual indication of blanch point, first crack, and second crack even if you have no idea how my machine calibrates compared with yours. It's also a mess.

Graph in progress. The red line shows temperature over time for a ridiculous super dark 8 minute roast. The brown line doesn't have an axis but it's showing degree of roast over time for that same coffee. The peak in the middle (blanch point) marks the start of chemical changes significant to the finished cup. The blue line (axis also missing) shows mass over time for the same batch. 1st and 2nd cracks are highly visible if you look at the inverse of the rate of change of mass.

good cat

petting the cat