Neal Wilson ✅ @neal@social.typica.us

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.

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.

The cat has moved to the top of the couch, mostly.

I am delicious

Cat makes an excellent foot warmer.

Do you like the color of the coffee?

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.

Cat up in my face

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.

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.

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.

Continuing on with the gift coffee, it looks like everything that I got is roasted what I'd consider light. French press is probably not the ideal brewing method for this particular coffee, but especially as it cools it's quite good. The Ethiopian coffee dominates the flavor profile, but the Guatemalan coffee in the blend lends better balance to the cup.

Punk is pretending to sleep.

As expected of a Mokka, really small seeds. I have raw coffee that's larger than some of these, but of course larger seeds don't correlate all that strongly with anything on flavor, though they can present some challenges in some roasting machines.

Continuing on with tasting my gift coffees is a Maui Mokka. Still pretty light, but quite a bit darker than yesterday's Mexican coffee (which read at almost an 80). This one came in at 51.5/62.2. I tasted this brewed with the lab water at the event so it'll be interesting to taste what kind of differences I observe using my water.

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.