Today I made orange poppyseed scones, raspberry muffins, double chocolate muffins, chocolate chip bars, and there are banana nut bars in progress, but those need to cool before I can add the cream cheese frosting so those won't be ready in time for opening. There are also a few mocha chocolate chip muffins that are still good from yesterday and one generous slice of cheesecake that didn't sell yesterday but that someone should buy so I don't have to eat it.
Today I noticed that my mother's recipe for cranberry orange scones never bothers to include in the directions adding the cranberries. I was sleep baking so only realized this about 2 minutes after putting them in the oven, which is late enough that there's really no saving them and I just needed to start over on those.
Today's coffee is a medium roast (by which I mean roasted just into the start of 2nd crack) natural pacamara from El Salvador which has a bit of flavor reminiscent of eating the ripe fruit from a coffee plant. Interestingly, I also run this coffee out to a very dark roast but take the end of the roast fast enough to preserve some of that flavor.
Replacement switches arrived today so I'll be staying a little late at work to install those. I got two because in addition to the switch that exploded there's another one that is about to explode but just got swapped for a good switch on a function that never gets used, so I'll replace both of those.
Talking with the other person who roasts coffee regularly, we both picked up on a thing that we didn't like about using #1 (already a big improvement over not using either) without #2 and introducing #2 seems to have made the issue go away entirely and since the whole system is running fast enough, the measurement lag isn't discernible.
Obviously the various parameters need to be adjustable as this sort of thing tends to need to be tunable to the specific roasting system and measurement hardware in use.
Author of Typica software for coffee roasters.