The latest addition to my figure collection: Flandre Scarlet
Pusheen the cat making some chemistry.
That cat is not wearing safety goggles, he hasn’t even bothered to clean up that spilled solvent, and he is holding that Erlenmeyer flask way to close to his face.
Pusheen the Cat, more like Pusheen the limits of lab safety
Sometimes I just feel inexplicably guilty for all the plants I’ve neglected to death.
First, Dev1 is what should be there for the device ID. The hex values won’t work. The error indicates that the NI DAQmx library is not installed and that really is the only way that particular error message can be generated. My recommendation would be to uninstall the software that the device came with (assuming there was an installation step) and download and install NI DAQmx 9.6.1 from National Instruments.
Looks like my YouTube channel did pretty well last month, at least as compared with past channel performance. You can’t really tell from the graphs above, but total views are on an upward trend generally even discounting all of the new videos that I’ve put up this year, though I haven’t yet been able to get daily views up past the all time record. With the current trend and plans for more uploads this year it’s probably only a matter of time for that. Ad revenue is more than double the old monthly record. It seems to be pretty random what advertisers happen to be paying at any given moment and it was only a couple months ago (December) when I had an all time monthly low for that ($2.00) but I’m still projecting that the account gets enough that I’ll actually get paid some time before the end of this year. Demographic data has been reasonably stable, though the proportion of women watching my videos has been slowly increasing. Comment counts are inflated because sharing videos on Google+ without comment adds a comment on this report rather than properly indicating it as a share and new subscriptions are a little bit above average for the month. I continue to be surprised by the enduring popularity of my video on roast profile development with more than 2000 views for each of the past 3 months and a long term upward trend there (it’s just recently passed 31,000 total views). Also somewhat annoyed that it’s never on the first page of search results for “coffee roasting” despite being both more popular and more relevant than many of the videos that are regularly there. Maybe that will change once I get some proper captions edited for that video.
While in China I picked up some random flowering teas for the staff to enjoy. Yesterday they tried this one which apparently floats.
Camera: LG Electronics LGP505
— Focal Length: 4mm
Sorry for the late response. As you may have read in earlier posts here I was in China teaching coffee classes and tumblr does not seem to work in that country. The most reliable way to get in contact with me continues to be email.
Manual data entry has never been a particularly well integrated or widely used feature in Typica so it wouldn’t surprise me if I broke that at some point (one update in particular comes to mind as a potential source of such a problem). I’ll look into your bug report and if I can replicate the issue I’ll add it to the issue tracker so I remember to fix that. I think generally the way people deal with this is to just have Typica record a batch roasted against the earlier manually recorded profile and call that good enough. It’s a more convenient way of working even when that feature does work than messing around with manual data entry.
If you must get manually entered data into Typica and that feature isn’t currently working, I’d recommend recording a little data (1 or 2 seconds) without a batch associated with it and save that to an XML file (File->Save). Then you can open that file in the plain text editor (not word processor) of your choice. The data format should be reasonably obvious so you can just type your data in, save, and open it in Typica.
I’ve just recently come back from 12 days in Beijing, China teaching classes at Beijing Wholly Coffee College. This is the second time that I’ve taught SCAA classes internationally. I was teaching two certificate tracks there, one with the required classes for the Roasters Guild level 1 certificate and the other the Golden Cup Technician. Those classes cover a broad range of topics including coffee cupping, coffee roasting, the coffee supply chain, decaffeination, workplace safety, contracts, coffee brewing, and the like. The course as a whole builds on itself with a mix of history, theory, and practice and these classes form an excellent foundation of knowledge and skills useful for coffee roaster and retail operations.
I had five students in each program, with a bit of overlap between them so on the last day of the roasting program, which was also the first day of the brewing program, I had eight students, though at this point I’d rather say friends.
The coffee business in China is still very small. As near as I can tell from conversations and my own observations most places don’t know how to make a good cup of coffee and don’t know how to really evaluate what they’re doing to improve their practices. As a result, customers have come to expect a bitter, poorly brewed cup. In many ways, it reminds me of the local market when I started in coffee. Those who want to push the market forward will need some patience, a willingness to educate, and a product that is much more delicious than what is commonly on offer.
Batch brewers here are not commonly used, but everybody here was familiar at least with the mechanics of manual pour over devices. One of the coffee brewing classes is a two part class: the first covering variables in the brewing process, tasting the same coffee with just one of these variables altered at a time, and learning about how to objectively measure strength and extraction and how that ties in with a large body of consumer preference studies. The second part is a hands on activity where students could try a variety of brewing methods. The way we handled this was that first each of them demonstrated a method of their choice and I offered my advice about how that could be improved.
They had chosen various pour over devices, aeropress, French press, syphon, and an immersion brewer that I hadn’t seen before I arrived here. Some chose methods they were clearly comfortable with while others were walked through methods they hadn’t tried before. Once everybody had gotten a turn, it was my turn to demonstrate, and I let them choose the brewing method they wanted to see me use first. They chose the Chemex for me. I knew by this time from conversations that some of them had an interest in entering the competition scene so in addition to demonstrating the brewing process I also tried to demonstrate the level of composure expected at such events.
I think this was the first time I’ve gotten applause for making coffee, but then at the end of that I asked the students what I could have done better as there were certainly some minor things that were not ideal in my preparation. That still left a few hours for students to continue taking turns and learning how to make good coffee with all of the different brewing methods available there. It’s a fun class. Since we had all of the students from both classes on that day, we all went out for dinner together that night and had a little hot pot party. I finally learned how to use chopsticks (it didn’t seem like other utensils would have worked very well for this) and I drank entirely too much (fortunately I recover from such things quickly).
Teaching across language and cultural barriers certainly brings some challenges. It requires patience, attention to the students, and a willingness to try to explain things in a lot of different ways, but what I think is the most rewarding part of teaching seems to be universal: watching a student struggle with understanding a concept and then seeing the change in their expression as suddenly things come together for them and they understand. For me, teaching these classes isn’t about the tests, it isn’t about the certificates, it’s about helping them to develop skills and understanding that will add value for their business. I hope I’ve done that.
The feedback that I’ve gotten on the classes has been very good and things went better than I expected. My host has expressed an interest in bringing me back to teach the Roasters Guild level 2 classes, so I spent some time while waiting for all of the administrative stuff to be taken care of going over the electives in that program and making some recommendations about what would be most interesting, relevant, or practical to teach there. If they can find the students for this, I could be returning to see some of my new friends in China and perhaps make some new ones.