Neal Wilson ✅ @neal@social.typica.us

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.

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.