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Aarkon

@[email protected]

Will talk excessively about metal guitar and functional programming if not stopped

Also visit me at me on Mastodon

This profile is from a federated server and may be incomplete. Browse more on the original instance.

‘My whole library is wiped out’: what it means to own movies and TV in the age of streaming services (www.theguardian.com)

*What rights do you have to the digital movies, TV shows and music you buy online? That question was on the minds of Telstra TV Box Office customers this month after the company announced it would shut down the service in June. Customers were told that unless they moved over to another service, Fetch, they would no longer be...

Aarkon ,

Well, that or go to court for a movie collection. I’d phrase my statement differently, but I can see the appeal of the settlement.

SSH login without user name? (docs.gitlab.com)

I was reading GitLab’s documentation (see link) on how to write to a repository from within the CI pipeline and noticed something: The described Docker executor is able to authenticate e.g. against the Git repository with only a private SSH key, being told absolutely nothing about the user’s name it is associated with....

Aarkon OP ,

I guess this is probably the solution to my riddle. Thanks.

Aarkon OP ,

Thanks for pointing that out.

Aarkon ,

Automounts as drive V:\

Aarkon ,

Geesus

Aarkon ,

For representational reasons, I miss the logo of the Rust programming language, but I have the hint of an idea why the creator of the meme didn’t put it in there.

Aarkon ,

I’m referring to this controversy, just in case that wasn’t obvious: theregister.com/…/rust_foundation_apologizes_trad…

Aarkon OP ,

Yeah, I‘m aware. That‘s the reason why I’m reluctant to use my good consumables in aimless experiments.

What I‘m looking for really is some way to deal with overly bitter grounds, and I know the basics of extraction. Maybe someone just happens to have gone down that path already and can say something like „Put them in a french press, 50 grams per Liter, water not hotter than 85°C, steep for two minutes max“ or so. 🙂

Aarkon OP ,

Nice, I hadn’t thought of that! I’m eager to give it a try. Got a favourite recipe utilising one of the brewers in my collection?

Aarkon OP ,

I do grind fresh usually. It’s only that we got this stuff at home already and I hate wasting coffee when it’s going stale just because no one uses up an open bag, even if it’s bad coffee.

As a bonus, knowing how to get anything remotely decent from these raw materials, it would enable me to do so when I don’t have my nice things with me, be it at work, at my friends & family’s homes or on vacation.

Aarkon OP ,

In my scenario, I don‘t have control over the grind size as I’m trying to work with pre-ground beans. But even though I might give that a try.

Aarkon OP , (edited )

Fair bit of grind variance being a perk

I don‘t mean to put you off a wonderful vintage grinder, but isn‘t grind variance considered bad? If with that you mean, using the a more technical terminology, heterogeneous particle size distribution. Because that would result in both over- and underextraction happening in your brew at the same time.

Again, if everything works fine for you, don’t let me try fix a problem you don’t have.

Aarkon OP ,

That sounds really good. I‘ve got a french press already and at the moment, the nights are so cold here that I just might just let it steep outside over night.

Microwaving isn’t anything I‘d frown upon, apart from my bias at least that I almost exclusively associate that with old, stale and overall horrible taste when it comes to coffee. But I might just try that as well. Thanks for the suggestions!

Aarkon OP ,

I believe we misunderstood each other here. I was under the impression that a homogeneous particle size distribution was desirable, as this allows for the most even extraction, where a heterogeneous distribution would mean that the finer particles are extracted too much (hence make for unwanted bitterness), while the bigger pieces are extracted too little (so that sour notes creep into the coffee). Am I getting this wrong?

Sorry for derailing btw 😄

Aarkon OP ,

Others have suggested that pour over would even emphasise the bad taste. Hm, I might conduct a single cup experiment one day none the less.

But yeah, in my family, I also have those people who actually seem to want their coffee taste as bitter as the 8th season of Game of Thrones was. Offering them anything else feels like throwing pearls before swine.

Aarkon OP ,

Did the cold brew in a french press, and it was great! After 18 hours of steeping, it was perfect (given the temperatures outside). After that, it went bitter again, but also, the ratio of coffee to liquid had shifted quite a bit as I started to drink the coffee without removing grounds.

Filtration also was great, no sediment whatsoever.

Aarkon OP ,

Our water always came across to me as acceptable, but I wanted to measure the aspects most important to coffee non the less anyway. I’ll keep your suggestion in mind, thanks!

Aarkon OP ,

That’s just the sort of gadget I’m very likely to buy, please don’t point me to that kind of stuff! 😄

I might implement a routine though where I always have some cold brew concentrate available in the fridge in case I need coffee and can’t put in the time & effort of a pour over etc, so good suggestion!

Aarkon OP ,

I already do oat milk, and try to get away from it for purity and calories 🙈

Aarkon OP ,

That went to my watch list immediately, thx!

Aarkon OP ,

I read your other comment and even replied to it IIRC, thanks for tuning in on the other discussion as well!

Doing some sort of immersion sounds reasonable when I can’t do cold brew. I also like the idea of implementing some advanced self filtering with a kitchen sieve, where I could easily just sieve the coffee again through the same grounds and probably catch most of the sediment that way.

Aarkon OP ,

I do own a hand grinder and make nice pour overs and such most of the time. Thing is that the rest of my family hasn’t found the same joy in coffee as I have (yet), so they continue to buy the awful stuf. For many reasons, I’d like to make the best of that sort of raw material.

Aarkon OP ,

I’m less concerned about the money than the shelf space in my small-ish kitchen and that I have to justify another purchase to my SO, especially since “we have good coffee already!”. 😄

I’ll look into the Toddy non the less. “Thanks” for another round of GAS! 🙈

Do you slow-feed? (youtu.be)

My grinder (Timemore Chestnut) isn’t of the super fancy kind that won’t ever produce any fines. So after some initial skepticism about the video’s topic, I was intrigued and gave it a try. And oh boy, does it make for a change in the result: Where I would normally set the grinder to 14 clicks, now I’m at 9 (where lesser...

Aarkon OP ,

Regardless of the method & recipe? And do you now grind as much finer as I do?

Aarkon OP ,

My questions whether you do this with every method stems from that especially with espresso - or what I can do with an Aeropress to mimic it -, slow feeding takes significantly more time due to the fine grind size, and to my taste, the improvement is really insignificant compared to a more coarsely ground pour over. On the other hand, my espresso is little more than a concentrated regular Aeropress coffee, and the beans I have at hand for this particular variant are supermarket material, hence also less than ideal. Would be interesting to test what difference this makes with a portafilter.

To my understanding of the accompanying theory, the particle size distribution shouldn’t be as widespread on finer grind settings anyway, so that would also explain my experience.

Thanks anyway for sharing.

Aarkon OP ,

Interesting. That goes against what Lance says in the video, but doesn’t sound implausible. Though I wonder how you can grind any larger than the setting of your grinder. Also, to my understanding, with slow feeding you only produce less of those finer grinds that come from mushing the beans together when grinding the whole dose at once. As I don’t have a particle size analyser at home, I’m only guessing here, though. 😄

Aarkon OP ,

That sounds conclusive, too. After giving it some more thought, I believe larger parts might slip through that aren’t round but, like, cylindrical. No idea though if this does anything significant to the taste. Like always in science: Further research is required!

Aarkon ,

In case anyone needs the original game files, the‘re on archive.org as it seems:

archive.org/details/heroes-3

Aarkon ,

Chili Powder and bubble gum? Is that really in there (tastewise I mean)?

Aarkon ,

Haha, that’d make me a caveman, as I often times fail to recognise even the most typical flavours in coffee 😄

That said, I recently learned from a video by our Lord and Saviour, James Hoffmann, that most of these perceptions will only ever come to you when doing side by side comparisons with other coffees.

Aarkon ,

A cock with a cock?

Aarkon OP ,

I use the ZFS mechanism exclusively today, so I’ll have a look at the vdev_id.conf file as soon as I find the time, thank you!

Also, sorry for not responding earlier, I’ve had some busy days.

Aarkon OP ,

Not that I know of, but I can’t recall exactly anymore how I set up ZFS a year an a half back. I’ll investigate!

Aarkon ,

Then how is it we often times find the skeletons of our ancestors deep in the soil?

(Don’t want to sound sour though)

Aarkon ,

Brom

Aarkon ,

I honestly read “endofuckers”, and even though I know what a monad is, I think this misreading serves the memes community just as well.

Aarkon ,

Poopi luwak

Aarkon ,

Lektor maybe?

Aarkon ,

Swans are dangerous mfs. Maybe they are just trying to strangle the person in the photos

Aarkon ,

That, on itself, is a conspiracy theory.

snopes.com/…/did-the-cia-invent-the-term-conspira…

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