Neal Wilson ✅ @neal@social.typica.us

The heating pad last night helped with the shoulder pain a lot, but I still don't have full head/neck range of motion and there's a persistent ache. What I really need is a proper vacation.

@NorthRiver I try to roast in the afternoon/evening and then cup the following morning.

Caller ID just identified an incoming call as "Scam Likely". Yeah, I don't think I'll answer that one.

BTW, just because I'm planning to migrate away from YouTube doesn't mean I'm going to stop making videos. My current plan is to set up a PeerTube instance for new stuff. They're doing a crowd funding campaign now to help get that developed to a 1.0 release.

https://www.kisskissbankbank.com/en/projects/peertube-a-free-and-federated-video-platform

@NorthRiver If you're interested, last year's Kenya I roasted to 50.6/53.5 color, 15.5% mass loss. 6:30 to yellow (300°F), 1:29 to brown (330°F), 2:28 to start of first crack (380°F), 2:55 after to an end temp of 405°F (start of 2C would have been at 430°F). Juicy sweet, good intensity, not a hint of underdevelopment.

About the same time as I'm planning on migrating away from YouTube, companies are trying to send me products in hopes that I'll do a feature on them. But I get the impression that they haven't actually watched my stuff because the products really aren't quite in line with the sorts of things that I do.

@NorthRiver I always try a range of roasts on new coffees. My most recent Kenyan does seem to do best darker than last year's. I'm going a bit past 2nd crack just to bring up a little more intensity of flavor compared to what I was getting on light roasts with this one. That said, not all Kenyan coffees are the same. If the only issue is a bit of underdevelopment you can bring the end temp up a couple more degrees or stretch development time out a little more.

Heating pad and cat time.

I've had some aches since my run doing the baking and now that I'm not doing that I was hoping that would get better, but right now I'm in rather a lot of pain, which means I'm not getting anything done.

There's a relatively small group of people who, if you've taken a coffee roasting class anywhere in the past few years, one or more of us have probably been directly or indirectly involved in developing content for that. Coffee enthusiasts are unlikely to guess who they are, but it speaks to the quality of the work that it's been adopted so widely.

Had a good discussion about the sample roasting class that's getting delivered at an event in August. I'm not teaching it, but I often get called in to provide advice/feedback/help develop coffee roasting classes.

A wholesale customer came in with a coffee emergency today. I was able to calm them down and make things less urgent for them, but I'll be staying at work a little late because of that.

She likes to stroke my beard. #catsofmastodon

Instance updated.

This bunny was staring at my car after work. It ran underneath when I got closer and I had to check that it kept going rather than stopping in front of a wheel.

My parents expect to get home tonight so I won't need to do the daily cat visits until the next time they travel.

One more cat visit.

Also had a nice chat with someone opening a new shop in Madison and told him that he didn't really want to hire me for what he wanted, but I could point him at a better choice for that.