I naively thought it I may as well take a job using Go, as learning a new language is broadening, and some people like it, so lets find out first hand… I knew it was a questionable choice, looking at how Go adoption tailed off a while ago.

Turns out I hate Go. Sure it’s better than C but that’s a very low bar, and C was never a good alternative choice for the use cases I’m encountering. I’m probably suffering from a codebase of bad Go, but holy shit it’s painful. So much silent propagation of errors up the stack so you never know where the origin of the error was. So very much boilerplate to expand simple activities into long unreadable functions. Various Go problems I’ve hit can be ameliorated if you “don’t do it like that”, but in the real world people “do it like that” all the time.

I’m really starting to feel like there are a lot of people in the company I’ve joined who like to keep their world obtuse and convoluted for job security.

floppy drive, hard drive, sechs drive — we got building blocks. Crowd sourcing a joke could work.

Excellent, the punchline is sorted, now we just need the rest of the joke.

He does seem to, where possible, taste blind and take serious efforts to exclude confounding factors.

If it weren’t for Hoffman doing this sort of thing with grinders I’d have been intensely skeptical that there was anything more than a placebo difference between a fairly decent grinder and a very good one. At least if his videos are to be believed (and I am inclined to), he consistently distinguishes grinders even at a fairly similar price point.

Also, it will have been either a modest variation in caffeine intake, or else a variation in modest intake (e.g. adjusting intake say from 6->5, 2->1 or 1->0). These are people who’ve already stabilized their caffeine intake to not disrupt their lifestyle, and were just adjusting that sometimes to remove the first coffee of the day.

I don’t agree at all from my experience. But I do not have my moka flow rapidly at all, so the filter doesn’t constrain it significantly I think. Whatever, the filter only improves it in my experience.

Generally I’ve found water heaters pretty low temp, like 70-80C. I like 90+, and would boost it in the microwave to a boil and then add a splash of cold.

With aeropress or pour over and hand grinder it’s easy to make a nice cup.

Or they avoid the need for that solution by avoiding that problem in the first place?.

I don’t even now how anyone keeps track of them and finds the ones they want. And how can you possibly do that quicker than just going to the page afresh.

Part of working on a project for me is assembling links to important pages. It may be days, weeks or months later that I want to come back and there are the links. And of course, anything generically or regularly useful is just a bookmark as you say.

It really seems like people keep tabs open just to keep a list of useful pages. There are much easier and more effective ways to do that.

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and my popcorn popper was free at the side of the road!

While this sounds superior in most respects to the popcorn popper roasting I have done, I can’t say it sounds a compelling step up for the expense. I periodically wonder about getting a roaster but I think it’s going to take more benefits to finally tempt me.

The popcorn is crude but simple and trouble free. I’ve convinced myself to actually appreciate a few minutes outside gently shaking it while looking at the trees. Perhaps I can fit variable control and get a temp probe and get a bit more sophisticated but retain the cheap simplicity.

Seems very much personal taste, that spans a wide range these days.

On suggestions from YouTube I tried 20+g coarse with low volume and temperature based on competition winning recipes and hated it. No body, thin and unsatisfying.

So I’m back to 12-15g medium, inverted, add some 90-95C water and stir out the fizz, then up to 180g water or so. Heavy repeated agitation early on, after maybe 60s uninvert for a gentle plunge. Usually dilute a little with some cold, drink black.

I checked the brew temp and full boil gives 96C in the press. I often do 200F 93C on the kettle for about 90 in the press. Sometimes I just boil and add a splash of cold.

My beans are medium roast - city+, no oiliness. I like pretty trad rich coffee and hate thin acidic tea like brews. Tea makes better tea than coffee does IMO. But I also hate acrid flat bitterness of dark roasts.

Sure, though to many of us it’s a lot of money and investment to take something from very unpleasant to kind of palatable.

That’s not the case around me, where the fancier the coffee shop the lighter the roast typically. And many smaller roasters are selling very pale cinnamon roasts under the heading “medium”.

The trouble is, many people really dislike an acidic light-bodied cup full of floral notes. Plus often they’re not especially skillfully made and I’m pretty sure some people are reacting to very thin acidic, sometimes woody and vegetal, cups and assuming that if they don’t like this, they must want dark roasts.

As usual, it’s shouldn’t be a binary, and they might enjoy a traditional medium roast, or perhaps a better prepared lighter roast. Personally I hate acrid, shiny-bean dark roast, but I’m not sure I hate it more than some of the cups of woody acid I’ve been offered from some enthusiast “high end” coffee shops around here.

That is a widespread assumption, since roasting breaks down the caffeine somewhat, but Hoffman did a test and found higher caffeine in darker roast brews, and speculated that while there was less in the bean, it may be more extractable. There’s also the issue that the more you roast the bean, the less each bean weighs so you get more beans per unit weight.

I’m not triggered by any of this. I’m not sure why my thinking the question is inane would count as “being triggered”.

Upvotes does not necessarily mean people agree with OP’s stance.

It should mean they think it’s a useful/interesting question and I think it very much is not. It’s just someone whining that it doesn’t look like something they’re used to and a bunch of very patient people generously leading them through the very basics of the language that’s well covered in many introductory tutorials - as such it makes it all a waste of time and worthy of being buried.

The more time I spend on Lemmy the more depressed I am about its potential.

Stupid, wrong-headed comments get solid upvotes if they also hint at some popular sentiment. I even see comments that are literally unreadable nonsense get solidly upvoted, either by bots or by people who just like the vibe they feel from scanning it and don’t care that it’s gobbledygook. Some content makes me wonder if half of Lemmy is just LLMs barfing back and forth at each other.

Then this post is heavily upvoted, even though it’s nothing more than “the syntax isn’t the same as the other language(s) I have seen, waaaaa!”. Is it just people like to see Go criticized? Because there are actual real issues that could be discussed.

Well on Reddit, programmerhumor was mostly populated by people weirdly proud of how bad they are at their job, so I don’t see how Lemmy was going to be different.

I’ve worked in a few startups, and it always annoys me when people say they don’t have time to do it right. You don’t have time not to do it right - code structure and clarity is needed even as a solo dev, as you say, for future you. Barfing out code on the basis of “it works, so ship it” you’ll be tied up in your own spaghetti in a few months. Hence the traditional clean-sheet rewrite that comes along after 18-24 months that really brings progress to its knees.

Ironically I just left the startup world for a larger more established company and the code is some of the worst I’ve seen in a decade. e.g. core interface definitions without even have a sentence explaining the purpose of required functions. Think “you’re required to provide a function called “performControl()”, but to work out its responsibilities you’re going to have to reverse-engineer the codebase”. Worst of all this unprofessional crap is part of that ground-up 2nd attempt rewrite.