Tag: workflow/rdt

prep

drinking electrolytes & sparkling water
finca beans at room temp.

grind

went finer in grind to 1.9.1, just to see
what happens; first time
this fine.

aroma

gave unicorn the first sniff
and the third
to notice the burst
of intensity, then
how quickly it dissipates

brew

255.4g purified water
sizzling hot
poured in by 1:14
immersion time 2:40
total brew time 3:40

listen

wish bing and ruth
had more albums like
species (2020), reminded
of the tiny chapel organ
improvising in the quiet
dark space

taste

Surprising balance to
this cup. acidity is present
as a decoration or
a sparkling tree adornment in a chocolate forest
as it cools with lid off,
free to radiate from its
dark surface, the structure
is cohesive; feels safe
somehow. many moments
after swallowing
the resonant fluid
sparkles of delicious,
sweet crystals popping
mid-palette and at
the edges, too. little
cerebrations, looking
up from the first
time they were detected
in one of finca’s first
cups. the joy of
gentile acidity.

study

• palate (taste)
  • palatum (latin)
    • roof of the mouth
• palette (colors)
  • pala (latin)
    • spade, blade
• palette (french)
  • small shovel blade

a flat, hand-held surface for mixing paint

[ cup/1 · listening/spotify · water/purified · workflow/rdt ]

grind

heated 316 g purified water
planning 1.8.0 on the timemore
coarser … is that right?
finca is light-medium roast
wouldn’t that mean finer grind …

tried 1.8.4 instead of the 1.8.3 baseline.

measured 16.1 g finca beans,
then trimmed 0.1 g to the spares
for a 16.0 g dose. roast date
matches the guatemala bag just
finished: 2026-02-16.

3 spritzes r.d.t.,
4 shakes.

grounds sniff

brew

by 1:14, poured 256.5 g
purified water. active agitation
for the first 175 g, then
smooth clockwise spirals
in and out.

taste

tim hecker’s haunt me
before first sip, which
smacked sour, then
bitter on the right, in
the back. second shipped
same valence. when
holding the liquid
darkly focused with
language, gaze
sizzles on juicy
horizon: what does next
cup need? shorter
immersion, coarser grind.

the will to experiment
comes from the chaotic
central tendency
or curse.
break it
to rebuild it.
live with the broken
to inhabit the
builder’s spirit.

listening

haunt me, haunt me do it again
by tim hecker.

[ cup/1 · water/purified · companion/unicorn · finca · workflow/rdt · listening/bandcamp ]

grind

it’s the last few beans of this delicious,
juicy bag of guatemala beans from
parable coffee co, roasted on 2026-02-16,

so it’s going to be a bit of a stronger cup;
measured 16.8 g beans plus a few spares
reset the grind to the timemore’s 1.8.3.

with the spares, ended up with 17.2 g
grounds, so target pour is 275.2 g
purified water, ended up with 265.5 g
water. immersion time was 3:09 with
the typical one minute draw-down. much
longer than normal; was writing and let it go.

grounds sniff

let it go

first starbursts: pockets
unlatching these
ears into
resonant ‘istening,
a priori pings of
super sensational
verification
of injected consciousness,
plants with caffeine
know that other lifes
look at them.

it’s their song, singing,

slow, slow down
slow way way down
until vim is seen
across the frames,
[not in the chains
of causal blinks, but]
in aeons, bound
together in tethers,
of co-creation

listening

two by rosenau & sanborn.

[ cup/1 · water/purified · companion/unicorn · guatemala · listening/bandcamp · person/rosenau · person/sanborn · workflow/rdt ]

$ bean log 2026-02-16 bean1

context

insomnia last night again.

brews

quiet; no music or talking.

when using purified in last week, went from 300 to 310 g staged before preheat; a little more generous. slack appreciated.
rest watered the plant.

two spritzes of RDT from the new aerosolizer and four shakes in the unicorn cup lead to a nice consistency of grounds with no clumping.
kettle was a little under usual near-boil target.

like other days, felt the pull to walk away in the ~1min when the immersion rests, but pulled back in.

transitions

washed dishes. waited until set up at computer to taste. good technique there. easy to rush in before the mind is ready.

reminded of milk cows. the dairy cows used to bonk their head on the door to get in for their milking. easy to feel like that sometimes.
hold off a sec, taste when ready.

observes

here in a gentle way but not entirely awake.

listens

Mozart Oboe Concertos.

tastes

first sip’s pentagonal pucker.
second’s slide down with brown friction
at the sides. bitter interest emerges farther in
the cup.

distracts

man tmux -> search for how to create a new window. turns out the keyshort is c. Yep, knew it, forgot. need to do flashcards.

reflects

few beans left in the bag, not enough for a whole cup. amazing roast!

haven’t changed timemore grind in a bit. What roast should be next, and how will that affect the grind?

researches

the word “brew”

• old english brēowan: “to brew, ferment or cook”
  • yes, beer, but also just cooking a pot of broth
• germanic brewjan
• older Proto-Indo-European brew - boil, bubble, brew, both fermentation and making broth or tea.
• brewing is slow, beneath the surface
  • “something is brewing” - a problem or event is developing but not yet visible
  • “brew up trouble” - creating agitation
• “Brew-ha-ha” - noisy uproar. sounds like a brewpub does
• “brew” = “cup of tea” in British English

[ cup1 · monday · water/purified · workflow/rdt ]

i. grind

Second cup started with a small calibration puzzle: measured 15.9 g because there was about 0.1 g lingering in the Timemore grinder from earlier.

Ground at 1.8.3 again, which has been the stable home setting lately.

Used the RDT aerosolizer again (same as cup one). There was still a little clumping at the bottom, but noticeably less stubborn than the first cup of the day.

When the catchment came off, the aroma rose deeper and more complex than expected. The moment felt like a seance for language: attentive, waiting, seeing what words might precipitate out.

ii. brew

Used purified water and the new brown filters.

Tried a slight process update for preheat: poured the full 300 ml into the Hario Switch, then let that drain into the Patagonia mug.

Previous preheat runs used only 200 ml to match gooseneck capacity; this time skipped the gooseneck for preheat entirely.

Also wiped down the Maestri House timer with a microfiber cloth. It had become stained. Care in cleaning.

iii. observe

The grinder still has not had a deep clean.

It raised the cast-iron question: once something is seasoned, what should be left alone versus scrubbed back to neutral?

Soap-and-water cleaning on the Switch, mug, and small grounds cups seems to preserve cup clarity. Grinder maintenance is less obvious and worth proper research.

iv. action items

• Look up grinder-cleaning cadence and whether retained oils can ever be beneficial.
• Add a possible research-entry type to the beans log for standalone notes and mini essays.
• Add terminology entries (for example, RDT) so recurring brew terms have a canonical home.

Final grounds check: output landed at 15.8 g, so the retained amount was slightly overestimated.

v. tasing

bitter first and second sips.
it’s a corkscrew shaped taste.

[ cup2 · sunday · water/purified · workflow/rdt · research-thread ]