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According to this article I have the best independent coffee shop in Wisconsin. It's based on yelp reviews so I doubt the author has ever tasted my coffee, but that's still kind of neat to see.

247wallst.com/special-report/2

While I'd rather not need to use it, kinda glad I got insurance on the April trip.

Competition coffee arrived today. It's in boxes of vacuumed then nitro flushed bags.

Why is Shippo telling me how many packages I sent to Florida with a digit after the decimal point? Do they frequently arrange for the delivery of fractional shipments?

Expecting my competition coffee to arrive today. Unlikely to open that today as it's getting late in the day and I'm very hungry.

There was a 1 in the AAAA record that was a 2 in the middle of the real address.

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Wasted a bunch of time working on a server issue. Discovered that somehow one digit of an AAAA record got changed (or the IPv6 address of the server changed by 1 digit in the middle, don't know which) and not everything bothered to fall back to to IPv4 (and the stuff that did, did so really slowly).

Got a couple replies to the mailing list message about the new book being out for technical review. One had a question if a topic was covered in the book and I was able to confirm that there is a section on that, but it's also a topic that I wrote about 3 years ago and did a video on about 7-8 years ago, so I linked both of those.

food 

i had a chocolate bunny i was gonna save but i eated it 😋

I think the fundamental premise of this advice may be flawed.

Also sent an update to the mailing list so people who asked for updates on my progress have an update now that there's progress. The next mailing list update will most likely be telling people they can buy the book, so anybody who wants to get that email should sign up at:

roastingbook.coffee/rcpd/

Got replies from 2 technical reviewers (sort of). There's an out of office auto-reply that lists today as the date he's getting back from the one whose business card lists the title "Evil Genius Coffee Scientist". The other reply says she'll look at it over the weekend because she doesn't want it to influence the coffee roasting manual she's writing. I've agreed to review her book when she's done with it and am looking forward to seeing that.

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