Neal Wilson ✅ @neal@social.typica.us

28 fragile resin worth of artifacts later... Still not pyro Qiqi level, but pretty good. #GenshinImpact

Having a tub of clearance ice cream. Hard to get the spoon in.

Finally getting around to working on a cryo burst Qiqi. As a baseline, this is still with her physical build and missing a lot of buffs that the full combo will have. If I can multiply that by 3, I'll have a new personal best. Better than that and I might re-take my world record. I feel like that might be possible.

Test batches of the new coffee from El Salvador turned out nicely. Both medium and dark roasts are a little lighter than the last time I had this coffee and the dark roast is going to be the lightest thing that I'm still calling a dark roast, so that might be a good option for people who want to try something darker than my medium roasts but don't want something super dark. When the dark roast is fully cooled it's reminiscent of a nice lapsang souchong.

It'll be nice when it's put back together.

Half of the sidewalk in front of my shop is now gone. I expect this will pretty well kill off sales for the rest of the day since the sidewalk removal machines are still working.

Noticed and fixed a bug. The bug had not been deployed anywhere.

New coffee

Two days in a row with a phone call to my personal number that I bothered to answer. Today's was someone with an association that I was expecting money from and they wanted to clarify how to write the check. Yesterday's was from another person who roasts coffee on a much larger scale than I do just to talk shop for the most part, but also because he's helping me teach a class soon.

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Above written by the cat. I think she just likes to hear the keys click.

Okay, change of plans, coffees from Costa Rica and Guatemala just got delivered so Guatemalan coffees should be back on the shelf tomorrow and Costa Rican coffees not too far behind.

Coffee selection on the web site has gotten much smaller than I like, but the stuff that I most want to add is stuff that I can't get yet. Probably later this week we'll have a new decaf Brazil and a coffee from El Salvador that's likely to get roasted a couple different ways. After that the usual Guatemalan coffee will return followed closely by a different lot of the usual Costa Rican mark. Decaf Sumatra is expected after that, but then coffees from Papua New Guinea and Sulawesi are months out

If I tried to use it as a printer over USB, what happens is it'll let you queue up print jobs, not print them, and then when you restart the computer it will print the queued jobs, but not any new ones until you restart the computer again. But at least the generic PCL driver works for all the printing features if I go over a network.

Added another switch on the wired network at the shop so that a wireless printer can be a wired printer (I can't just use the USB cable between the computer and the printer for printing because the printer driver is so awful that it works a lot better as generic PCL printer over IPP, but the scanning side of that works fine over USB). Hopefully it'll work better that way. As long as I was messing with the printer settings anyway, I also have it no longer conflicting with some lab equipment.

The cat wanted me to stay home from work today, but I can't do that.

It was nice while it lasted but local covid data has moved enough in the wrong direction that we're putting mask requirements back in place at the shop. Just a quick reminder, being abusive toward your barista isn't going to do you any good so please save everybody the trouble, get your shot, and don't make an ass of yourself with people you trust to make something you plan to ingest.

It's coffee from Sumatra and coffee from Colombia tossed into the roaster at the same time and roasted rather different from how they're roasted separately for the shelf. The drip roasts for those each have characteristics that are both overwhelming and unpleasant in an espresso preparation (to the point that they blend poorly), but I worked out a roast to diminish what I don't like and leave what I do, and that seems to have worked.

Tried out something new as espresso. I'll want to try it again tomorrow as it was only roasted about 5 hours ago, but early indications are promising.