Neal Wilson ✅ @neal@social.typica.us

A former employee is getting married and I'm roasting coffee for the wedding.

Rain and thunder outside. I'm roasting coffee inside.

Working on blend updates today. Also finished editing a script for a new video for Typica's landing page. I'll probably record that after work and get a start on editing.

A small child was very interested in watching me refill a stapler.

Call scheduled for Wednesday for a follow up interview. This will be the 2nd time I've been interviewed in Roast. Hopefully people will find it interesting.

A little late, but payment for the last class I taught arrived today.

Massive headache today, but I've got most of my range of motion back, so that's an improvement.

Power keeps cutting out.

And now I have an email with interview questions. I guess it'll be for a thing in Roast Magazine. I'll answer those after dinner.

And shortly after Ildi's visit, I had a nice chat with Jim Brady on the phone. He roasts about as much coffee in an hour as I do in a year.

Ildi Revi just stopped in at the shop. We worked together on a lot of things when she was in charge of education at SCAA and I found out that we're both going to be helping out in Anne Cooper's class at Roasters Guild Retreat. Always nice to get a visit from people in the industry.

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.