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Cake day: July 3rd, 2023

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  • I have discovered cold infusion coffee just last week. It’s a surprising way to salvage ruined coffee roast. Cool water until there’s some ice in it, or just dump ice in water, then dump your badly roasted coffee powder, shake, and leave in the fridge overnight (not the freezer). Strain the grounds, reheat in the microwave and drink (or just drink it cold and with grounds, whatever works for you). Ideally you should use coarse grind size, but it’s mainly because it’s easier to filter it.


  • Coffee tends to not have any upper price range, you always can find something even more exclusive than beans pooped by a rainforest squirrel. So whatever marketing trend is occurring, it likely won’t impact most consumers, who drink it for the caffeine content not the taste. Maybe in 10 years when the trend soaks down to the bottom shelf of the supermarket, I will have a bit differently tasting beans in my free office-provided coffee. But it’s already 95% Robusta with 5% mystery beans to provide foam, not enhance the taste. They could add fried soy beans for all I care, it certainly won’t make the taste worse.

    Anyway, to answer your original question, I’m not seeing any “100% Robusta char-fry” coffee ads in my city.


  • Nothing like that, just more automated coffee machines with credit card terminals across the city. It’s a progress I guess.

    I never understood “100% Arabica” trend. It’s just sour. The fancy expensive coffee made by a barista on a shiny manual espresso machine tastes acidic to me, and the best-tasting coffee is what our free office-provided automated machine makes from bottom-shelf beans. Am I supposed to fix it with cream and sugar? Do I have some rare gene mutation that makes me sneeze when looking at the sun and makes 100% Arabica coffee bad-tasting?


  • pelya@lemmy.worldtoScience Memes@mander.xyzJinkies
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    23 days ago

    I first used Matplotlib 10 years ago. It was unintuitive and very slowly redrawing the whole plot each time you tried to zoom.

    I’m using it right now, and I’m happy to report that it kept to it’s time-honored tradition - zoom is still piss-slow even on my fancy new PC with 12 cores.

    Maybe in the next 20 years, matplotlib devs will discover wonders of tile cache.











  • That’s exactly the difference. The business needs to sell shit, so your management needs you to get the shit done, just good enough quality to sell it, because otherwise you’re burning them money in salary.

    Take any of your hobby projects, and ask yourself - ‘How do I sell this thing?’. You’ll arrive at all the same problems you are seeing in your company. Good managers will explain this and let developers make their own decisions and take part in business processes, bad managers will just dictate which buttons you need to press on your keyboard.

    Lines of code is a really ancient metric for managers who are totally ignorant of technology, I was just putting it here for emphasis.


  • I believe the author got the wrong job position. If your job title is something like ‘software developer’, yeah you are measured by the amount of lines of code. You should aim for a senior role such as ‘system architect’ or ‘technical lead’, then you have some kind of guidelines from the sales side of business, and your job is to turn them into requirements and produce the final product, and you choose the tech stack and other details that are inconsequential for sales bug will get the programmers flinging keyboards.