@CamilleXMorgan@Nephou@oliviersaraja le saviez-tu : mon code spaghetti jamais réécrit et qui accuse donc une dette technique abyssale requiert 1200 Kcal par toot.
Bonjour Les Mastonautes. Cette semaine est déjà interminable alors qu’on a même pas attaqué le mardi. Va me falloir du café ☕️. En quantité ☕️☕️☕️. Qui m’accompagne ? #bonjour#cafe
I’m looking for a good specialty decaf coffee. I know it’s hard to find good decaf and it will never really be as good as regular, but I get the urge for a hot drink and to practice latte art at about 10:00pm far too frequently, but I don’t want to destroy my body by having every more caffeine than I already consume so late in the day. Anyone have any good recommendations? I ordered some from a local roaster I’m excited to try but I also like to try lots of different coffees. #SpecialtyCoffee
@micah I get a subscription from this company. They curate coffee from small companies all over and everything I get is delicious. They have a decaf selection that is probably close to what you're looking for
No one (in the big voices of #specialtycoffee) is talking about the Wilfa Uniform #coffeegrinder being brought into the USA by Lardera.
But I have to say, after testing over a dozen new grinders this year, the Uniform remains a) the best pour over grinder I've tested in last 12 months and b) top three espresso grinders in same period. I just wish it wasn't so darned slow.
Wrote about it here.
EDIT. Added a photo to post cuz card isn't displaying for the link, below.
More and more companies, brands, and folks are taking the same stand we did, and walking away from the Tweeter.
I only wish more of #coffeetwitter did this; I tried my best to convince a lot of journos, influencers, charities and non-profits in #specialtycoffee to join us here. Not many have come so far.
Good move by Indivisible. Here's their blog post on leaving Tweeter. (via @tchambers
@coffeegeek@tchambers We couldn’t scrub Twitter off our website fast enough. We had very little interaction there anyways (company account was started in 2010). We ceased all ad spend October 28, 2022 and never looked back. I actually look at companies and organizations less favorably if they have a link to twitter. I look at them with disgust if they changed it to “X”.
I don't have enough exp. yet on #followfriday to give a lot of recs, and there's still not much in the #specialtycoffee sphere here I can recommend. But here's a few accounts I've enjoyed and engage with on various things:
Bonjour les Mastonautes, déjà au travail, juste un petit coucou rapide derrière ma tasse à café ☕️. Passez une bonne journée ☺️ #bonjour#bonnehumeur#cafe
Bonjour les Mastonautes. Ce n’était pas planifié, course surprise ce matin pour tester une lampe pectorale. Je vois mieux où je pose les pieds et les diodes rouges clignotantes à l’arrière me rassurent sur le fait d’être bien vu également de dos. Un petit café avant d’attaquer le boulot? #bonjour#bonnehumeur#cafe#running#earlybird
I briefly reviewed last night researching cafe. I will again check out studio. Also, look forward to your cafe venture; best wishes in your endeavor, Deborah
A 46-oz Steinfeld's pickle jar painted black with one line masked out for viewing the food through the side: a great bean pot in the #solaroven! Frijoles de la olla del sol. I could have used a traditional bean pot (olla de barro) as long as it's dark colored on the outside, but I don't have one, and I did have this.
Looks kinda weird but they turned out extremely tender with no split #beans or tough skins, and the broth is delicious (I brined the beans overnight first). Also no electricity, gas, or wood, and no stirring or checking needed. Dry beans are the cheapest high protein food (#vegan and otherwise!) , but few people cook them because it takes so long and uses a lot of energy. A great choice for #solarcooking to #feedtheworld. #diy#solar#cheapfood#solarpunk
@shuttersparks
Neat! Yeah I think I will just leave it at .96 or whatever the default setting is, because I'm mostly measuring food or painted dull black surfaces, and those are close to .96 already. This is really cool to see though. Acrylic has emissivity of .94, which means that my temp checks on the outside of the lid are close to accurate for the temp of the acrylic itself. Pics of reading the outside temp on acrylic and inside temp on painted black cooking vessel, taken seconds apart when ambient temp about 75 F, about 5 minutes after putting the pot in the #solaroven.
To belabor the topic a bit more, and in case others are reading too, I'll mention one more thing.
Looking at the table of material emissivities, it might seem like many of the numbers are approximate or have a range of values. That's not useful if you want accuracy. The reason for the approximations is that emissivity of a material depends on the composition of the material and its surface finish. So stainless steel -- which alloy?, is it a brushed finish?, sanded?, polished?, corroded?, dirty? These all affect emissivity, sometimes in a major way.
But if you have a particular case then you can measure emissivity yourself. Say you have a big stainless cauldron. Fill it with water. Heat the water to some temperature you can measure accurately, say around 160F. Shut off the heat source and let it stabilize a minute. (Avoid airflow, breezes, wind, etc. because stainless is a poor heat conductor.) Then measure with the IR gun and fiddle with the emissivity setting until it reads the temp accurately. Now you're calibrated and you know the emissivity of that material given it's current state of finish, corrosion, dirt, etc.
Note that one could do this at room temperature but the IR gun will be somewhat more accurate if the temp of the material is above ambient and closer to the temperatures you expect to measure.
#homebrew question: When changing flavor/aroma hops for a recipe would you account for the change of beta acids (and possibly oil content) to get the same "amount" of flavour? e.g. recipe is with 5% beta acid hops, I want to change to hops with 10%, so only use half the amount in late addition/dry hopping? #brewing#beer#bier
I have so much locally grown quinoa in my pantry and IT IS TIME TO USE IT. I also have many other grains, many locally grown in the Willamette Valley (Einkorn wheat! Farro! Emmer! Blah blah BLAH!), and about 30 kinds of beans and lentils. Would like to deplete much of the pantry this summer for restocking from my local "Fill Your Pantry" farmers' event this fall. SO, mastodon buddies, if you have recommended #beans or #pulses and/or #grains#recipes, lay 'em on me!
