Neal Wilson ✅ @neal@social.typica.us

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#).

How does Konpaku Youmu even work? #touhou

Don't fax me. I cancelled the line.

Browser interface broke when I tried out the new 2.4.0rc1 (mobile apps still worked perfectly). Failed to figure out the problem so I decided to try redoing the upgrade targeting master instead of the release tag and that appears to have gone flawlessly.

Sorry for any inconvenience users on this instance may have experienced.

Was about to roast one of the coffee samples that arrived recently and discovered that the coffee in the bag was already roasted. That cuts down the number of batches I need to run. Not used to getting roasted samples.

Last night I had a dream in which I was checking into a hotel and then got on the elevator, but the elevator was a large, dimly lit, but furnished room and pushing the button for the floor that I wanted to go to made the walls move horizontally. At this point I remembered that I'd already had that dream, that it wasn't all that great the first time around, and I could just wake up and skip the rest of it. So I did.

Could actually be a practical solution to some of the problems with roasting companies with multiple production facilities.

Random thought: federated social #coffee roasting?

lap #cat

924 followers on birdsite but I'm getting more interaction in the fediverse. Yes, this was a good idea.

Recently someone bought my darkest roast and wanted to know what I added to it to make it shiny.

One of my (paying) side projects is going well. So far the client is pretty much just letting me do what I want, which means I get to work on new stuff that nobody has yet. That's always fun.

There will be at least a little splash over into Typica as a result of this project.

Another project that I'm not very involved in yet will require a new Typica release as well. All of the code for that one will end up MIT licensed but I still need to keep it to myself for now.

Drinking a cup of yesterday's roast of cemetery dried coffee (the one where I pre-sorted that to remove the defects before roasting).

Opted for a slightly slower (first roast had severe tipping) but lighter roast. I'd like to have a little more intensity of flavor like I got on the darker roast, but the people I've shared both with generally prefer the overall flavor of the one without the defects.

Was glad to be able to taste a coffee that is unlikely to ever be produced commercially.