A few great things about this coffee paper. 1) Authors 1 and 2's affiliation "Frisky Goat Espresso" 2) I got to use "tasty point" and "optimized tasty point" in text. 3) There are 8 pages of scary math, but stick with it!
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Prikaži ovu nitHvala. Twitter će to iskoristiti za poboljšanje vaše vremenske crte. PoništiPoništi
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Is it right you used a laser particle size analyzer? Wasn’t there a talk that these machines don’t represent the particles size/ form, because of the way of light? Hope you understand what I mean. Thanks
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The machine takes whatever diameter it happens to measure as the particle flies by. If a Coke can flew by the maximum it could measure would be the diagonal, the minimum would be the diameter of the lid. Then spherical approx. this has been shown to work well for coffee sub 100um
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Hi Chris! Great work, had a couple of questions. Figure 6B says "much finer" but the text says "much coarser". The chart didn't have units so it's hard to tell If grind setting axis is coarse to fine or fine to coarse. Hoping to try this approach on my Rancilio Rocky/Silvia!pic.twitter.com/TLiantJPVF
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Sorry about the ambiguity! The coarseness of the grind setting is the x-axis, with the left being "fine" and the right being "coarse". If we made a typo in the text I am sorry about that! Note that "much" coarser in the coffee world is not all that much to us average folks.
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Oh damn CELL!
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Regular ass science shit... Right?
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Man, you've got waaay better at differential equations since UG. Nice stuff, this is a great bit of work. Brew on dude!

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Things got serious over here.
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Nice work Chris! For the past year I've been working on a project at Clive with some remarkable parallels to the paper. Once I sink my teeth into it some more is it cool if I hit you up with some questions? Promise I won't bring up your earlier tweet about the Ravens.
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Send em over. chendon@uoregon.edu
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