Got samples of Peruvian tea today. One green, one black, both delicious. The green tea is a little grassy but also a little sweet. It continues to be nice at longer extraction times and would likely be a good choice for people who like to do multiple infusions. The black is really interesting with melon aromatics and a bit of an apple note to the flavor. A slightly longer extraction time was recommended here compared with most of my black teas.
Closed out a few of my coffee contracts today. Next shipment is all just more of the exact same lots as I've had previously so there's no product development work to do with that unless testing the first batch reveals something weird happened in storage, which for this supplier is not something that I'm seriously concerned about, but it's a possibility and I'd be doing the testing anyway.
Today's dreams included a 1970s style cartoon that could have been used as marketing for PETA. I noped out of that one pretty fast and traded it in for some artsy thing in which a lady knocks at the door and hands an envelope to the person who answers. The envelope is opened and inside is an HTTP request. The lady is then allowed in and ends up walking through a forest in like a magical princess type dress. Both of those were new.
The secret to setting records in video games is to go for oddly specific ones that nobody else is competing for. I recently decided to see how much physical damage I could get out of Qiqi, or more specifically, the passive damage that Aquila Favonia deals when Qiqi takes damage. This is the best I could manage. I can't find evidence that anybody else has done better from this very specific damage source, but would love to see that if it exists.
I won a prize in an in game photography contest with this post containing some accurate yet questionable puzzle solving advice: https://www.hoyolab.com/article/15193037
Today in odd tasks: someone brought in some coffee they bought from me a couple months ago and wanted me to mail it for them. It's not any cheaper for them to have me do it instead of just taking it to the post office (and it's more expensive than if they had just placed the order through the web site and had me mail it while the coffee was still fresh) but sure, I'm dropping other stuff at the post office anyway so I can do that if that's what they really want.
The way you'd use this is scan over until you see significant divergence. If that's happening at a low enough temperature closer to the right side of the graph, you're probably fine, if it's happening at higher temperatures closer to the left side you'll probably taste the difference.
The idea here is that what's happening at the end of the roast is generally more important than what's happening at the start. It's conceptually similar to the profile translation analysis that I've advocated for over the past couple decades, but doesn't require picking out significant temperature ranges in advance (plus there's no reason you can't do both if you want to go for the deeper analysis).
Had a thought while roasting coffee today and I don't know if there's anything to this, but I'm just going to throw it out there, but as a tool for comparing data from multiple batches after they're finished, what about doing an x axis that's end time minus time. That would align everything at the end of the batches instead of at the start.
Author of Typica software for coffee roasters.