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I suspect that even better results would be available if the control algorithm were changed to operate on cubic splines instead of linear splines when matching exhaust temperatures, but since I'm not about to try reverse engineering a firmware upgrade for the machine to create that capability the closest I could do to test that would be using a stupidly large number of control points input through a phone app that's very clearly not designed for plans that detailed.

You'll get less coffee to coffee variation on interior degree of roast and less astringency distracting from what's really available in the cup.

Added a few more pages of book now that I've finished the analysis of last weekend's experiment. If you're working on an IKAWA Pro V3 sample roaster, I can now pretty confidently say that you should draft your control plans based on exhaust temperature which within similar control strategies correlate better with significant roasting events, but then export that data to your favorite spreadsheet and design a simpler inlet temperature control plan.

The house a couple down from mine has a really nice front garden. On the way to work today I saw a black cat heading up the stairs to enjoy that.

Email from Adobe:

"Using productivity tools like Word to create modern-day technical content has its own limitations like stability concerns, zero content reuse, template inconsistency, no long document support and other issues leading to productivity loss, cash leaks and poor customer experience. This adversely affects your sales."

Very true, Adobe. Do go on.

"Seamlessly migrate your existing content from Word to Adobe FrameMaker (2019 release)"

And the derisive laughter lasted ten minutes.

What happens to giant robot pilots when they retire?

Decided to enter a little coffee roasting competition. I swept the last one I entered but this time around I'm kind of hoping for third place.

I should record another episode of Coffee and Code. I haven't done one since May and it was supposed to be a monthly-ish series.

The more I think about it, the more this kind of professional coffee journal written as something with an eye toward publishing it makes sense as something I'd like to do and I wouldn't have to limit myself to just the coffees that turn into a product on my shelves. Once I'm done with the current book I can mess around with concept pieces to prepare for working on that and see if I still think it's a good idea.

One of the former drug dealer tenants, shortly after moving in, tried to sell my father crack. He declined to purchase then walked the 1 block to the police department to let them know that his next door neighbor just tried to sell him crack. The police reply, "well what do you want me to do about it?"

The last owner before it became a rental property sold the place for $7,000. He totally got scammed on that one and could have gotten a better offer from a more responsible buyer.

Someone was out at my house because they got confused. Looking at maybe buying the house next door that's been vacant for a long time (ever since a tree fell on it). My father tried to buy the property a long time ago just to keep it from getting rented to drug dealers (it used to be every couple months the cops would haul away one set of dealers and the landlord would turn around and rent to their dealer friends) but the asking price was obscene. New ownership can hardly hurt at this point.

First coffees of the day. Each cup is a different coffee, but they're all Colombian. 2 are decaf.

Nielsen still hasn't followed through on their threat to phone survey me. I think whoever they bought my number from just has it wrong.

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Typica Social

This is a place for Typica users to connect and chat, but toots need not be related to that program or coffee roasting.