Verloren Uren
Een vriendin is erg boos op Lufthansa. Afgelopen zomer vloog ze naar Israël en op de terugweg was er grote vertraging, onder andere door de uitgebreide security checks. Nu is veiligheid plezierig, maar...
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Supersonische zakkenrollers
Samen met een vermogende oom heb ik in de jaren negentig wat aan beleggingen gedaan en dat ging destijds redelijk goed. Hij liet de besluiten goeddeels aan mij. Niet dat ik er verstand van had. Ik deed...
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Tije's mirror & portafilter support
When I visited Tije this afternoon, he showed me he'd made a little mirror to monitor the extraction on his La Pavoni. It's fastened on the neck of the brew group and a little stick-and-ball arm with a...
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Wireless temp & time monitor on smart phone
A preview of a new feature in the upcoming version of the free Artisan roasting software:At 2:09 min into the roast, bean temp is 95.7ºCArtisan sends real-time LCD data to the phone: a wireless monitor.
View ArticleCoffee production in Rwanda
Nordic Approach - Producing Quality in Rwanda from Nordic Approach on Vimeo.
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Pluk de dag met de DELA
Doe eens een dagje DELA, dan kun je er weer tegen!Elke dag is een feestje. Maar je moet het zelf maken. Pluk de dag! Met de DELA.Een uitje voor het hele gezinBij de DELA is altijd wat te belevenFoto:...
View ArticleToo Big to Fail
Quintessential scene from the 2011 movie about the near crash of the financial system due to the mortgage crisis:
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4 survival tips in the current economy (from Kevin Mellyn)
From:Broken Markets: A User's Guide to the Post-Finance Economyby Kevin MellynPaperback: 188 pagesPublisher: Apress; 1 edition (June 19, 2012)Language: EnglishISBN-10: 1430242213ISBN-13: 978-1430242215
View Article"Banks never make money"
Reading "Fooled by Randomness: The Hidden Role of Chance in Life and in the Markets (Incerto)"[Kindle Edition] by Nassim Taleb I am fascinated by this man who writes about people and philosophies in...
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Appelen des doods bij de AH
Gisteren haalde ik even snel wat eten in huis bij de AH om de hoek. Bij het fruit lette ik wel op dat ik appels uit NL kocht zodat ik Hollandse tuinders kon steunen en tegelijk het milieu sparen. Dan...
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Motorizing HG One Part 1
Several HG One owners have worked on motorizing their grinder. Jason Wolley for instance. He documented the mod on his website. Don Poocher did one as well as you can see in his Vimeo clip. Plus...
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Motorizing HG One part 2
(Previous post about this project: http://kostverlorenvaart.blogspot.nl/2014/11/motorizing-hg-one.html)Today, Tije measured the places where the engine has to be bolted on the plate and the places...
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Motorizing HG One part 3: power source
(Previous part: http://kostverlorenvaart.blogspot.nl/2014/11/motorizing-hg-one-part-2.html)Now it was time for me to do a little homework because the motor needs about 20V DC at around 8-9 Ampere.I...
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Motorizing HG One: finished
(This is the final part of a short series of blogs. See also Part 1, Part 2 and Part 3)Today I took the new DC power supply to Tije's workshop, where he connected the power cable to the old FIAT...
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Watching "A Film About Coffee"
Watching the beautiful "Film About Coffee" https://vimeo.com/ondemand/afilmaboutcoffee/92370761Screen snapshotResponse of a coffee farmer tasting espresso for the first time in his lifeStunning...
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Fine espresso in 16 simple steps with basic equipment
Frequently, friends ask me to tell them how to make great coffee at home. They have tasted delicious coffee on vacation in Italy or in some special cafe closer to home and now their taste buds have...
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Joy in Repetition
Some friends like to discover new places every vacation and make the most of every day but I love to return to the same place and do as little as possible there. Then I feel happiest and often I...
View ArticleCoffee roasting at home "Part 3"
After building a roast controller earlier this year I changed the roast profiles a number of times and currently I use the one specified below. The "decreasing Rate of Rise" in it was derived from...
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Lose Weight, Gain Volume: About Coffee Bean Density in Artisan
Roasting coffee beans, you want to be as consistent as you can, replicating a successful roast while collecting enough data (besides what you see, feel, smell and taste from the coffee) to get an idea...
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