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Dad's cat has a chair. I was invited over for free food and that sounded better than lawn mowing.

Visionary Fairies in Shrine 

Oh, I missed that the new chapter of VFiS is translated. mangadex.org/chapter/596737/1

This is about what the plan was for the roasts performed in my latest class, though anything off R series has a bit more flexibility. The goal is to show both a light to dark progression as well as the impact of some of the different decisions you can make about how to get to the end point. R3 is technically performed at 2 different stations. The non-specification of time prior to yellow is intentional because different machines drive differently in that range and it's chemically uninteresting.

Here's the text moved a little farther to the left, yellow dashed line, orange text in the Penguin Attack font set to a larger size.

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Trying something a little different for marking event thresholds. The first crack and second crack lines shown here can be extensively customized and animated beyond good sense.

It looks like today I can spend some more time working on a roast plan design program I've been trying to make usable by non-programmers. The bits that I've already written were used to create things like this or the animated graphs in recent videos. The same code will eventually also get merged into Typica. A key differentiating feature is the ability to interpolate/extrapolate with relaxed cubic splines (no need to mess with control points that aren't on the curve).

Some chocolate eggs didn't sell. I'm eating them instead of selling at a discount.

coffee thread 

Bonus: their math seems to be wrong. DTR ranges from 17.06-21.74% (none at 20%) if I'm reading the timing charts right. Converted ranges to seconds within the particular range for ease of comparison and a total for those who want to check my math.

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coffee thread 

There's a recommended brew spec which I completely ignored. Rather than doing a 1:1 drip in 3 minutes I opted for 24g in a 16oz press with 4 minutes.

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My last gift coffee is three roasts of the same coffee. I've worked with the person who roasted these on education stuff, so that was a nice surprise. It's a lovely Peruvian microlot and the gimmick is that the three roasts were taken to the same ending temperature but with proportional stretching.

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