Welcome to today’s daily kōrero!
Anyone can make the thread, first in first served. If you are here on a day and there’s no daily thread, feel free to create it!
Anyway, it’s just a chance to talk about your day, what you have planned, what you have done, etc.
So, how’s it going?
Today I’m learning nftables and how to segregate SSH traffic so I can still remote access while the VPN is up.
Significant learning cliff but I’m starting from halfway, so shouldn’t be too much of a mission
Oh wow, good luck! I haven’t had to dive that deep yet, sounds like something I need to avoid looking at until my skills are better 😆
So annoyed with myself. I took a ceiling tile down at work to fiddle with something in the void and got some dirt in my eye. Now a few days later my one eyelid is all swollen. How stupid can I get? (Don’t answer).
Waiting at my doctor now. I expect a lecture.
Always take the tile out sloping away from you, apprentice mistake there buddy.
Makes sense
Did you get a lecture? It’s been an hour and a half so maybe you’re still waiting 😆
At least somebody cares. LOL No lecture, just need to see an eye doc to get it sorted.
Gone are the days when the GP would just prick it with a pin himself.
What a palaver hey.Do it yourself! (this is not medical advice)
LOL. I’m one of those guys. But this one is beyond my pain threshold.
I’m gonna need chemicals.
Omg I forgot about the photo challenge! That gives me something fun to do today.
There are lots of roses blooming. The variety of fragrances is interesting. Unless you’ve smelled it before, you can’t predict if it is going to smell sweet or fresh or sort of smoky.
There are 2 kinds here and one is a cabbage rose but it smells super old-fashioned. If I can go outside I try to smell them every day if it isn’t raining.
I’m excitedly waiting upon a new bag of coffee beans that should arrive today. Someone here mentioned Raglan Roast’s Brown Lightning was their go to, so I’m giving it a try.
ETA: Oh, I haven’t done this week’s photo challenge yet, I’ll try to get to that today.
I graduated to tea when I discovered you can get the same amount of caffeine but with a more gradual curve. I love the taste of coffee though. Had some Honduras beans on the weekend, not bad.
My coffee arrived at about 10:30, broke straight into it. Not bad, but I do find brand new coffee a bit acidic, I think there are preparation strategies but I’m no good at it.
I drink coffee for the taste (and to hold a warm mug). I often drink decaf, or cut the caffenated stuff with decaf for lower caffeine but better flavour.
I can’t drink tea, I just don’t like I’ve tried to like it but have made no progress.
Some regions/roasts are naturally more acidic. I find south American beans to be too acidic. African origins are less acidic and maybe a bit more earthy.
Either way if you want to cut the acidity a good option is to make cold brew or cold press coffee. Basically just pour cold water over coarse grounds, and let sit in the fridge over night.
I don’t really like drinking coffee cold. Is it against the rules to make cold brew then microwave it? (I’m guessing I shouldn’t do that when others are around)
With a super fresh batch, when you pour the hot water over it bubbles with foam reasonably vigorously. I’ve read that you should pour a small amount of water over to wet the beans and let it sit for a couple of minutes, then proceed to put your normal amount of water in. This apparently lets more carbon dioxide escape from the beans into the air instead of going into the water to make the water acidic. I always forget to try this though, and I’m not really sure it’s made much difference from the times I have tried it.
I know this one. Kinda.
Freshly roasted coffee has excess carbon dioxide, which gets released over time. You generally want to rest it for a few days before you start brewing with it.
In brewing, as soon as you wet the grounds, they start releasing carbon dioxide rapidly. This is important to know for some brew methods, like pourover, where you want to lightly wet the grounds and let them sit for half a minute before brewing.
I’m not really sure about how effective it would be for coffee that’s too fresh. You might end up with a brew that’s uneven in other ways. Best thing is to plan ahead with coffee purchases, so you’ve always got a bag in that peak window. But failing that, can’t hurt to experiment.
What’s the peak window? Like 3-7 days after roasting?
Is there a cheat sheet for this stuff? I struggle with getting coffee prepared how I like it. I make the occasional fantastic coffee but am never sure what I did differently.
It varies by the coffee. Safest window is probably between 1 week after roasting, then 2 weeks after that. Lighter roasts last longer, but I imagine Raglan is medium-to-dark.
Oh, and pre-ground coffee won’t last as long. If you don’t have one, a grinder can really help get the best cup of coffee.
Just recovering from walking Kepler in 3 days. Feet are still sore… Weather was supernice, except for the second day on the saddle, lots of rain. Slept like a baby in the van last night!
