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Something I don't get about some of the entry-mid level commercial coffee roasting machines lately: what's up with using VFD pots instead of a controller that can piggyback on the existing modbus line? It's like someone said, "we have this capability, but you know what? Let's make roasts less repeatable and harder to log."

The cat looked guilty when I got home but now she's decided she got away with whatever it was she thought she shouldn't be doing.

The dentist prescribed pain meds to take if needed and I mostly haven't, which is good because if I were taking those and the antibiotics, the antibiotics want to be taken on an empty stomach (a three hour window of no eating) every six hours and the pain meds want to be taken with food every 8 hours and that combination quickly becomes difficult.

One of the people I gave coffee to at the last event just called me and bought a pound of it. We had a conversation a while back and I promised that if he called in an order I'd charge him for that so I am.

BTW, if anybody wants to just send me coffee to drink and post what I think on the fediverse I'm down for that. It would be a terrible use of marketing dollars and I'll say when I don't like things, but some people claim to value my opinion so you've got that going for you.

With the utility work it's getting increasingly difficult to get out of my driveway at home. The people doing that work have been very good about not completely blocking me in, but between the holes they're cutting out of the sidewalk/street, the trucks and equipment, and the road closed signs, sometimes it's hard to safely manoeuvre around all of that.

coffee thread 

Surprise! There's a really amazing chocolate flavor in the cold dregs at the very end of the cup. I take it back, this makes press preparation worth it and is a lovely reward for a coffee drinker who has the patience and persistence to obtain and drink a cold sip with coffee sediment at the bottom of the cup.

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It basically comes down to the question of what gets me the flavor I want with the easiest product development process and minimizes the logistical challenges of keeping the product within a desired freshness threshold. These can change quite a bit depending on what your overall product line looks like as well as with the scale of your roasting business. It's a good idea to develop some experience with both production methods.

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coffee thread 

IIRC I had a brief chat with the person who gave this to me about pre v. post roast blending and I think this is a nice example of a pre-roast blend. My personal view on that is if I can get the flavor that I want with stock roasts (that is, something that I'm selling as itself outside of any blend) I'd rather do that, but if I need to start customizing roasts for a blend then pre-roast blending quickly starts to get more attractive.

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Continuing on with the gift coffee, it looks like everything that I got is roasted what I'd consider light. French press is probably not the ideal brewing method for this particular coffee, but especially as it cools it's quite good. The Ethiopian coffee dominates the flavor profile, but the Guatemalan coffee in the blend lends better balance to the cup.

If I get it back up and running, Super Weekend Mode was cross-buy and the trophies stack so I can probably set a new personal record for fastest time to a platinum trophy with that.

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My Vita is dead. I hope it's just the charging cable, but it's one of those multi things and the other prongs still work. Should try to figure that out sooner rather than later.

@yomimono Here is a previously unposted picture of the cat that lives with me.

Listed myself in the directory, which seems kind of silly at this point because I think I might be the only person on this server with >10 followers (I haven't verified this) and it's my server so new accounts auto-follow me anyway.

social.typica.us/explore

The rest of my gift coffees are smaller bags so I'll need to change up the brewing method tomorrow, but I've still got a Guatemala/Ethiopia blend roasted in Canada (I seem to be going from south to north in terms of where the coffee was roasted) and three roasts of a Peruvian coffee with different roasting times. I'm thinking I might use my little Chemex for those.

coffee thread 

Anyway, it's hitting all the notes listed on the bag (smooth, rich, chocolatey flavor, vanilla, caramel, and honey aromas) and there aren't any negative detractors. Overall, a well executed and enjoyable coffee. Good job.

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coffee thread 

Not much difference in how this performs with my water v. specially formulated lab water. No surprise there as Racine has award winning (yes, there are awards for this) city tap water that's nearly ideal for coffee brewing and my filters don't need replacing yet.

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coffee thread 

As expected of a Mokka, really small seeds. I have raw coffee that's larger than some of these, but of course larger seeds don't correlate all that strongly with anything on flavor, though they can present some challenges in some roasting machines.

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Continuing on with tasting my gift coffees is a Maui Mokka. Still pretty light, but quite a bit darker than yesterday's Mexican coffee (which read at almost an 80). This one came in at 51.5/62.2. I tasted this brewed with the lab water at the event so it'll be interesting to taste what kind of differences I observe using my water.

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