@alpower awesome dude, congrats!
Month: September 2013
Typical lazy Sunday: cleaned apartment,…
Typical lazy Sunday: cleaned apartment, made chicken stock, watched sports, launched revised website for 2nd season of major daytime tv show
RT @kwightca: Sysadmin stuff is…
RT @kwightca: Sysadmin stuff is fun! (When nobody, including yourself, is relying on it for anything.)
Collaborating with a 4-year old
Mica Angela Hendricks opened up a brand new sketchbook, and ended up collaborating with her 4-year old on a set of awesomely creative sketches. Visit the article to see more.
RT @eightface: Making perfect coffee…
RT @eightface: Making perfect coffee eightface.com/2013/09/making…
RT @carambula: Vignelli’s Law: Given…
RT @carambula: Vignelli’s Law: Given enough time, all design trends toward black, white, grey, red, and Helvetica. See also: regression to …
Making perfect coffee
Michael Haft and Harrison Suarez explore How to Make Perfect Coffee for The Atlantic.
The Percentage Extraction is the amount of coffee particles extracted from the original dry grounds. The Percentage of Total Dissolved Solids is the percentage of coffee solids actually in your cup of coffee (commonly known as “brew strength”). When you correlate these, the result is a Coffee Brewing Control Chart, with a target area in the center that highlights the optimal brew strength and extraction percentage.
When you’re brewing coffee, the goal is to get into that center square of perfection. Everyone seems to advocate their own sort of mystical process for achieving the right extraction, but we’re here to tell you it’s not that crazy.