Software History

When I ran out of beans over a month ago, I stopped in my local coffee shop and asked for some beans. They gave me some beans they served in the cafe although I was not sure where they were from. I later found the beans were from The Missing Bean, a speciality direct trade coffee company based in Oxford. I've been following them on social media and I decided to reach out to see if I could get a peek behind the scenes of roasting.

I love reading cafe reviews and so I was thrilled to discover Double Skinny Macchiato, a site that often reviews coffee shops around the U.K.. I recently got the chance to speak with Bex, the author of Double Skinny Macchiato, about her blog, how she came up with the name Double Skinny Macchiato, and more. The interview is below.

The latest CSS Tricks newsletter has me energised about what browsers could be. The newsletter makes this point:

I was sad to see that the Beaker Browser project has now been sunsetted. Beaker did great work on building concepts related to a read-write decentralized web. Beaker showed that there is a lot of room for exploration in browsers. The notice that the project had been sunsetted, while unfortunate, was a pleasant read.

Thursday 03:57 ⸺ Finally, an excuse to use the long hyphen character. That is not the real name of the character comprising three hyphens, but I cannot recall the name. I should have no excuse: this very topic was a matter of discussion 10 days ago. Nevertheless!

I was playing Jon Batiste's I Need You on piano this weekend. His music came to mind earlier today. Jon Batiste inspired me to learn how to play the melodica, an instrument that Batiste describes as

Cairngorm Coffee has deep roots in the Scottish coffee scene, from being involved with the Scottish Aeropress Championships to its reputation for roasting quality coffees. I've been following Cairngorm on social media and I had a few questions about the business. I reached out to the founder, Robi Lambie, and he shared some exciting insights about what it is like to work at a coffee roastery.

Note: I wrote this blog post before Christmas 2020 and never got around to publishing it at the time.

Edinburgh is the capital city of Scotland and well-known for its food culture, speciality coffee community, and more. Edinburgh has many good food stops and coffee shops minutes away from the Waverley train station, a common entry point into the city.

Cheapshot Coffee is a takeaway coffee business that operates from a former police box on Marshall Street, a one minute walk away from the University of Edinburgh's Informatics Student Services building.

Edinburgh is one of my favourite cities. The architecture is beautiful, a mix of old and new. When I visit the city, I cannot help but be in awe of the buildings you can see. Some have been around for centuries. In addition, Edinburgh is full of hidden treasures. I often feel like I have only scratched the surface of what I can explore, despite visiting the city many times. One of those hidden treasures is the city's world-class speciality coffee scene.

Sweetness is my favourite attribute in a cup of coffee. The best coffees I've had have been floral or fruity with a nice dose of sweetness. In coffee, we do not talk about sweetness the same way we talk about white sugar. Speciality coffee does not have any added sugars. This is why you will see some people refer to sweetness in speciality coffee as

I ended my last blog post on coffee cupping, where I cupped the same coffee roasted to three different degrees, with two questions:

Note: This review does contain many spoilers. But, if you already know who won, then you will probably not mind.

Based in Seighford, Hasbean roasts blends and dozens of single origin coffees from around the world. Ever since reading Coffeeographer, written by the founder of Hasbean, Stephen Leighton, I have been fascinated by this business. Out of curiosity, I emailed Roland, the Sourcing and Production Manager at Hasbean, who kindly answered a few questions about coffee roasting. Formerly a hands-on roaster, Roland shared many insights that answered my questions. Our chat is below.

Note: I wrote this blog post before Christmas 2020 and never got around to publishing it at the time.

If you walk around the City of Edinburgh, there's a chance that you run into at least one police box, a large metal box formerly owned by the police that were used for communication by police officers. Portable radio communication and modern technology rendered these police boxes much less useful than they were before, leading them to be sold off. Now, a few passionate entrepreneurs are running cafes in these former police boxes.

In addition to reading about coffee, I have spent some time watching coffee documentaries. The latest I watched, Barista, was released a few years before Baristas, which I watched a few days earlier. Barista chronicles the journeys of five people racing to become the barista champion of the U.S.. Intrigued by barista championships and competitive coffee, I knew this documentary would be in my wheelhouse.

Photo credit: Carolyn West.

Do you know that feeling when you know you are exactly where you should be? When the mind can’t possibly imagine one detail to change. When you are elated; joyful.

A barista in one of the Nomad Coffee shops in Barcelona was wearing a shirt that said “Be nice. Drink water. Smile.” earlier this week. I love shirts that have little kind messages like this. The last one I saw was in an airport. I cannot recall the exact words that were on the shirt, but I know that seeing the message made me smile.

While on vacation this week in Barcelona, I went to the Museu Nacional d'Art de Catalunya. I did get on an underground tram that went in the opposite direction, but I managed to get there on time (in my defence, who doesn't find underground tram maps confusing?). The plaques in the museum were striking. The variety of words made me reflect on what it means to see a word for the first time, or to become more aware of a word for the first time.

I am presently sitting in Nomad Coffee, a speciality coffee shop in the heart of Barcelona. When I arrived, the coffee shop was devoid of customers (although I arrived almost exactly at opening time, eager to get my coffee fix before the start of the day.)

In my last blog post, I said

For a while, I have promised myself that I would not get stuck down the espresso rabbit hole. I have been making filter coffee at home since August last year and I have been happy with the coffees I have made. But now I feel like I am ready for a new challenge. My previous reservation about espresso was that getting into espresso was expensive so I would have to spend a lot before deciding if home espresso was right for me. Fortunately, I discovered the Flair Espresso company and noticed that their entry-level NEO was 125 pounds, much less than an electric machine.

Yesterday I purchased a new espresso grinder: the REMI hand grinder by Option-O. I chose the REMI after much research but what sold me on the grinder were three factors: the aesthetics, the espresso-oriented burrs, and James Hoffman's review of the Helor 101 in his grinder video (the Helor is the predecessor to the REMI). My research indicated that the REMI was a solid choice for espresso.

NB: This post is about two months old but I did not schedule it for publishing.

I sometimes brew coffees for myself and another member of my household. Up until I got my Chemex, I would brew the two coffees separately. I know you can brew two cups of coffee with the Kalita Wave and the V60 but for some reason I have never given it a go. Perhaps I have a subconscious preference for brewing two separate cups because that way I can spend more time brewing coffee.

NB: This post is about two months old but I did not schedule it for publishing.