Neal Wilson ✅ @neal@social.typica.us

When I travel, my cat moves in with my sister because I have an easy going cat who wants 24/7 cuddles. When my parents travel, my sister and I visit their cat at different times because their cat doesn't like to change houses and acts like a jerk toward my cat.

My parents are going on a road trip starting tomorrow so I took them out for dinner. Well, they had dinner. I had a banana split.

At a nearby table there was a kid saying that when she grew up she wanted to be either "a drama queen or a dance trooper", but she hadn't decided which yet.

The nice thing about being an instance administrator is that it's easy to appropriate custom emoji from other instances if I want to use them myself.

Construction #cat wants to build a shelf.

I need to stay off roasting forums. So much bad physics.

The cat was petting me this morning.

Instagram: someone mentioned you in a story.
Me: okay, cool, can I see that?
Ig: nope.
Me:

#cat

The cat is talkative today.

I might be able to borrow a lab to teach SCA CSP Green Coffee (foundation, intermediate, and professional across a couple sessions) in STL. I'll toot details if that becomes a real thing.

I don't want to cook tonight. Maybe fake Chinese takeout.

Fun fact: In the US, I am incapable of using chopsticks to successfully get food into my mouth. In China, I manage to use them just fine.

Extracted all the SQL from the Typica code base to get a sense of scope for some work. It's potentially a lot.

Opened the new cupping spoon I was given at Expo. I like the detail with the flame.

I greatly prefer when books that need to exist get written by other people. Then I don't have to write the book myself and I can point people at it. For example, I was able to stop fielding a lot of questions when this came out. https://www.nossacoffee.com/products/modulating-the-flavor-profile-of-coffee-by-rob-hoos

A while back I wrote some articles about this, but it's probably time for someone to write a new book on practical coffee evaluation methods. If nobody beats me to it I might get around to that after the roasting book. https://typica.us/cupping/2016/10/04/centerlining-in-cupping-a-follow-up.html

This notion of maximizing differences among samples (while keeping the sample preparation the same) applies to every possible variable. Grind is often too coarse.

The importer sent a roasted sample of one of the Ethiopian coffees along with the green coffee. My standard for sample roasts is a little darker, exhibits fuller expansion. My aim with that is to maximize perceptible differences among coffees while not masking defects. This is not to be confused with making the coffee taste as delicious as possible, which comes later in the product development process.

#coffee cupping setup.

I only got shipping notifications on 1 box of tea, but two boxes arrived today with 50 pounds of tea (5x10#).