Neal Wilson ✅ @neal@social.typica.us

To use as an example in the book, I took the latest coffee from Sulawesi which so impressed me during the initial exploratory roast and developed roasting plans not only for the dark roast version that I intend to sell, but also a medium and light roast version so I could write about the process from those different perspectives with the same coffee.

Roasted some coffee for a book example today. The coffee behaved as I intended in the roaster. Tomorrow I'll get to taste the coffees and see if the flavors match expectations.

Today's tasting is so good. Very clear progression from floral to caramel to resinous to spicy to smoky aromatics, bimodal sweetness curve, really nice coffee for training.

12 grams, 4 roasts, 1 coffee

Draft acknowledgements

Lots of words on paper today.

Alternate shot #coffee

Coffee

Punk the cat says *loud meow*

I have produced onion rings.

(I'm a huge fan of editing)

Put lots of revision related ink on paper today during the waiting portions of other tasks. Will need to transcribe or otherwise act on those notes after dinner. This will not be the last round of editing before I'm happy with sending this off for technical review.

Thought of the day: vertical shooter played on a Tetris board. Falling blocks follow your character left and right, shoot to rotate, pieces become deadly when they reach the bottom so the play area effectively shrinks until you clear out lines.

Fresh batch of chai concentrate is in the ice bath. Needed to make more to cover a wholesale order. One of these days I should really build some kind of giant chai concentrate making machine. I suspect I could mostly just repurpose beer brewing equipment.

One of my employees just answered a robocall where the entirety of the pre-recorded message was, "Congratulations." I think I've gotten that one before, but I always hang up before finding out that there isn't more.

Yesterday I did my production test batch of a French Roast made out of a new lot of coffee from Brazil. That turned out nicely so the next thing is verifying that all the blends that had the old French Roast as an ingredient still work with the new one or adjust the blend recipes so those continue to be delicious. No change needed to the espresso blend (40% French Roast, 30% Sulawesi, 20% Burundi, 10% Colombia).