Neal Wilson ✅ @neal@social.typica.us

The cat has decided to add "alarm clock" to her duties. Unfortunately, she's lousy at deciding when I should wake up.

USPS has a big red banner warning that old browsers won't be supported soon and I'm just over here wondering if they ever got around to sending label PDFs with the correct MIME type. For a long time they didn't.

Just noticed that I have two scales in my roasting area, exactly the same model, and their beep sounds are 1 semitone apart. Have they always made different sounds? A third supposedly identical scale in the kitchen plays the same higher note.

He did it for the vine.

He also died young, probably from doing this so often.

Each bag weighs approximately 60Kg (132Lb).

People are always surprised when they find out just how little money comes in to support ongoing development of Typica (so far this year it's $125 from 2 people).

People hear that, say that it seems like we should be able to do better, that it's such a great resource, but then they don't send money.

Yeah. Some day it would be nice to be able to take an extended period of time to work on that full time. Development pace could be a lot faster. But I like to eat.

https://typica.us/payment.html

Made my last car payment today. It'll be nice not sending off a few hundred per month for that.

Today's spam included, "It will be a competitive feature help you attract more customer and get more business."

The product? Turnstiles. <sarcasm>Because when I'm out looking for a coffee shop, this is exactly the feature that I look for.</sarcasm>

My old passport has come back. This time around it had two holes punched from the front cover through to the ID page. The passport before that got punched once through the whole book. This time around I went for the big book so I probably have another decade before I find out how they punch the next one.

Lavender flavored lattes are weird, excessively obscure the espresso, not sufficiently purple.

Perhaps the class that I'm most excited by that I'm not teaching is an update to the sample roasting class. Jim Brady has taken a lead on modernizing this and has recruited Karl Schmidt, Olivia Miles, and myself to rework this with the realities of modern sample roasting technology in mind.

Expo is over which means that instructors are getting lined up to teach at retreat now. I've been asked to deliver Roast Level Exploration and Profile Design (the class I designed for Expo) again and I'll be helping Anne Cooper with her excellent class, Can You Taste the Roasting System?

If you're interested in teaching, now is the time to reach out to SCA staff to express that interest. The hard part might just be deciding which classes you're interested in. Lots of cool stuff in the works.

Drinking the gift coffee from yesterday. Despite the massive tipping, the presence of dried fruit pulp still in with the coffee, and my just improvising on the roast instead of running it through a proper product development process, it's not bad. Can certainly see some potential in it.

I was cautioned against going too light on this, but for the next roast I think I'll stop a bit prior to the start of 2nd crack (maybe 4/5 between cracks) and slow the roast down. Also sort out the pods.

Did a voice over recording for my next roasting video. I'm not completely happy with my performance and the cat started yelling at me about half way through so I'll probably do a retake later to have more to work with in editing.

Customer praise for certain classes of business software (scheduling, for example) read rather dystopian and I wonder if the people who wrote those quotes understand just how deeply problematic the situations they're creating really are. At least it's a good signal to prospective employees (the ones who research the companies they're considering working for, at least) to stay far away.

I should probably do a hand sort before roasting the other half of that to at least pull out the pods. Want to taste this before roasting the rest of that. #coffee #roasting

Normally my lab roaster only gets 2 pound or 100 gram batches depending on the purpose of the roast. Today I'm roasting some gift coffee and since I have 600 grams I've decided to split that into 2 300 gram batches so I can try a couple different roasts with that.

The cat is back to normal, greeting me at the front door when I come home from work, wanting to sit on me while I'm trying to eat dinner.

Welcome new people! Wondering what might be good for a first toot? How about an #introduction so we can get to know each other. You can even pin that to your profile.