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It took three runs through the lab roaster, but I think I've decided what I want to do with the competition coffee. I still need to do a production test batch to verify that it's what I want when brewed the way a real person might enjoy the coffee and get my final product spec details documented. If all goes well, I'll probably have 3 or 4 small batches total before I run out of coffee. I'd rather do that than roast all of it at once because this will have to be expensive and may not sell fast.

pol adjacent 

Found a baggy of voter information on my porch on the way out of the house. Wish I'd noticed they were there. They could have left mine somewhere else since I'm already a registered voter and I know where I vote.

Apparently I'm a horrible person now because I'd like customers to please stop asking my employees to break the law. As in, food safety laws. In other news, nobody has read The Jungle by Upton Sinclair.

I've seen Escaflowne so I know better than to trust something like that.

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In other questionable email, I got spam from a psychic offering fate alteration services.

Someone pretending to be my mail admin at work just tried to phish me in Spanish. Of course, that's unlikely to succeed because I am my mail admin at work and I never send messages like that in any language.

What's wrong with the Argrathi? They have tech that lets them live decades in an artificial reality while their bodies only age a few hours and the best use they can come up with is SimJail?

In a situation like this, I like to go back to the lab roaster, try a different approach to roasting the coffee, and pull more cups in a narrower range. In this case, starting at a temperature slightly cooler than when I pulled cup 3 and ending at a temperature slightly hotter than I pulled cup 8.

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On the light roast, something around cup 3 has a wonderful aroma, but the citric qualities lack flavor intensity. Cup 6 is nice as a medium roast with a medium body, smooth mouthfeel, and a mild honeydew melon flavor. At cup 8, smoky aromatics add complexity to the cup without fully masking the underlying sweetness. It's a nice presentation of something on the lighter side of a dark roast.

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The competition coffee is very obviously a high quality coffee with a lot of potential for different flavor expressions, but I think a different roast profile would give me better results.

I think I want to do a video on coffee cupping forms. I have a bunch of different ones that nobody uses anymore and am old enough to remember a lot of the history of why the forms changed and some approaches that never gained traction. I have other projects that need to get finished first, but I think I could make that video both entertaining and educational.

Cracked open a box of my competition coffee today. Since the competition got cancelled I'll just sell the coffee instead. Can't taste that until tomorrow, but it smells nice.

I suspect it's Apple since I never have that problem in KMail on Linux.

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Don't know if it's the sender or just Apple's Mail.app but I needed to do the whole copy base64 text into a file and command line decode into a PDF thing again today. :cirnoStare:

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