#Relevant Roasters

[papirouge]

sorry for the Tekken sperging

if you want to have an idea of how much japanese game developer hate women, just look into Tekken tbh

there is no female character beyond 25 years old

since there's been a 15 years old gap between Tekken 2 and Tekken 3, and while ALL the male characters who were in Tekken were allowed to get old (Heihachi, Lei, the Laws (father & son), Kazuya, etc.) AND still got included in the next games, the female ones didn't 🙃

Michelle Chang? she got a replaced by her "daughter" Julia in Tekken 3. The William sisters got cryogenized for all this time so they biologically didn't age. And now they're basically doing the same for the next opus by bringing back Kunimitsu....through her lookalike daughter (same mask and all) ??? wtf is this?? that daughter doesn't even have the same swag as Kuni. That Kunimitsu #2 looks like a cute anime girl, when Kunimitsu was that mysterious morally ambiguous ninja thief, like- HELLO??

glo down of the millenium tbh. rEAL KUNI WHOULD NEVER SHOW HER FACE!!!! Tekken hasnt got a decent/original character since Tekken 6 anyway.

Oh and they killed Jun after Tekken 2 (that may or may not be back from the dead somehow, but ofc won't be old cause she DIED AT A YOUNG AGE WHEN JIN WAS STILL A CHILD !!!! so probably her reincarnation, ghost or some random nonsensical shit like that)

And let's not talk about Julia tragic makeover between Tekken 6 and 7 and became a whole different person : she went from a caring, environment defender Native American to....a hyperconnected bimbo'ish geek?? ...all of this was to cater to scrotes ofc bc OG Julia wasn't really sexy to begin with (kinda horse girl'ish - she was the -less sexy- equivalent of Hitomi in the DOA franchise imo). Her character was more serious and had so much substance than she does now...

I also HATE how there's a gag overkill in the serie (esp the Mishima e.g their endings in Tekken Tag 2 aaaaaand IDC if the TTT games are not canon, stop trying to make this dysfunctional family where everyone wants to kill each other look like a comedy skit EVERYTIME, it's getting old)

CANT WE HAVE SOME SERIOUS RELEVANT CHARACTERS WHO ACTUALLY MAKE THE PLOT MOVE FORWARD??

Tekken story plot went down the toilet after Tekken 5 anyway, and the overall chara design tanked big time after Tekken 4 (exception for Dragunov who was truly a novelty I'm always a sucker for mute characters and Lars who's my haafu husbando). My biggest Tekken crush has always been Hwoarang and they made him unrecognizable lately (he was perfect in Tekken 5)

But yeah, Tekken hates women, has become shit, and it bums me out so bad bc that's basically my first video game, and the storyline/lore used to be so good (Tekken 3 had the best plot!!! Heihachi shooting Jin -his own grandson- with a bullet in the head in his ending got 9 years old me SHOOK. Ogre was sooo creepy, his Tekken Tag Tournament 2 ending is legit nightmare fuel)

I mean, even Dead or Alive that is infamous for catering to scrotes has a more attractive male roaster at this point (Hayate <3). They also did a brilliant chara design overhaul for DOA6 that made the characters so much prettier and is actually consistent and done tastefully.

Because yeah, what shocks me the most is how SHITTY Tekken chara design has become. It peaked with Tekken 4 (Jin Kazama tracksuit will forever be iconic dont @ me) but it's now such a convoluted tacky mess. Characters don't even have their own style anymore. Lars has the same tacky outfits as King (who's a luchador!!!). Also : WHY HAS HE BECOME SO BUFF??? Did he take the same steroids as Chris Redfield?? He was so hot in Tekken 6... WASTE!

They should take a few pages from Team Ninja who knows how to make shit done when it comes to rework characters aesthetic. Look at this work of art

[flowersdaggersviolasandblood]

Assassin with a Heart of Gold

Name: Admaer Daeneiros (He/Him)

Race: High Elf

Class: Rogue (Assassin)

Background: Criminal

WARNING, SPOILERS AHEAD

The final one on the roaster is Admaer as we speedrun to get Halsin out. I mentioned this before, but initally, Admaer didn't care about helping the Tieflings and their quarrel against the Goblins. While the idea of getting Halsin out was on his mind, going to the Githyanki Creche sounded more reasonable than looking for a Druid who may or may not help them. However, when he finally unlocked his tadpole powers, Admaer decided that going after Halsin will help him do a test run with his powers. So far, only he and Astarion are enjoying these new powers.

This time, I didn't fuck up with saving the peeps at Waukeen's Rest and intentionally left it to burn as Astarion isn't holding his neck out for those people. He does learn about Wyll's father and while he's a pessimist about his fathers chance of survival, if they just so happen to run into the guy during their travels...Well, shit, it's the Duke of Baller Gate, so why not save him so that he gives us compensation for saving his life if he's worth that much to the cesspool city.

After fucking with the Zhentarim because Admaer despises them; not so much because he hates their business, but they played a large part in his life of enslavement as he worked and killed for them time and time again. So any chance he gets to fuck up their own little business, he'll take it. But after dealing with them and helping a artist get free, I decided to pay Auntie Ethel a visit. Unlike the other four who went to save Mayrinna, Admaer could give a rats ass since whatever she and the Hag got going on is none of his business. He did refuse to sacrifice his eye for the chance of being cured by the old lady.

After doing those final side missions, I finally went to go and kill the Goblin leaders as quick and quietly as possible. Just to fit into Admaer's whole assassin deal. After freeing Halsin, Admaer only asked the questions relevant to getting the tadpole out of his head, immune to the buddy daddy vibes of the Elf Druid. During the party, Admaer finally got to lay Astarion and discover his tattoos. Admaer was able to deduce that it was written in Infernal, but he avoids asking about the language and mostly ask if Astarion even knows how to read it. Admaer also learned about Shadowhearts whole deal with the Shar worshipers...TBH, homie doesn't care that much lol. Though was able able to sus out that when the Shar worshippers found her, she was in the middle of doing a Selunite coming-of-age ritual

Because Admaer was going above ground, I decided to take a peek behind the veil and see what the mountain pass looked like and OMG IT'S BEAUTIFUL! I was so at awe with the place! It's so beautiful that I couldn't help but take every opportunity to take screenshots. Looking for the Gith Creche, it led us to the ruined Monk monastery dedicated to Lathandar. While getting there, we met a elderly woman who wanted to take a Gith egg from the Githyanki. After using up MOST of my inspiration points, I was able to convince the woman to pay up first THEN she'll get the egg.

:)

That bitch is never seeing that egg lol! That depends tho, Admaer might change his mind. While resting here, Admaer met his dream Guardian again and if I was able to add a free dialogue option for my lil guy, Admaer would ask the Guardian why they chose the likeness of Alex, a past flame Admaer knew. Admaer tried to get information about the tadpole and learn what could be done about it. Going forward, I was able to get inside the monastery and met a room full of little guys...It wasn't fun.

[countlessrealities]

Some blog updates !

I added two important things to my Rules and made some minor changes to others, so please check them out when you have a moment!

I updated my wishlist post (crossed out a few things and added a couple of wanted plot ideas)

I changed the activity status of a few muses (muses' activity can be found here). Most relevant changes: Stan - primary -> secondary, Bill - tertiary -> secondary, Evil Rick - tertiary -> secondary

New muse alert !! I've added Adrien Agreste from Miraculous: Tales of Ladybug and Cat Noir to my roaster as a test muse! His bio and verses still aren't up, but he's available for interactions!

[thecinecaffecentral]

India’s 2023 Top Rosters

Is there anyone who doesn’t like a good roast? The one who gets roasted, obviously. But that apart, roasts and mockeries have turned out to be a crucial part of the Indian comedy scene. The AIB roast video changed to set it off, and it slowly stuck up as a fashion with people (light-heartedly) bashing different people, events, content… you call it – left, right, and centre. Let’s test the 15 maximum well-known roasters on Indian YouTube who’re certain to have you ever doubling up with laughter.

1. CarryMinati

Ajey Nagar, higher called CarryMinati, doesn’t really want to be introduced. His roasts are of the subsequent level, and he’s the YouTuber who can nearly be credited with making roasting a famous aspect withinside the comedy scene in India. Is it any wonder that his channel has a whopping 34.8 million subscribers?

2. Angryprashreal

Prashant Sharma, who for the longest time had not proven his face on his channel, has 5.56 million subscribers. His logo of roasting is with lively cartoons, with which he makes hilarious motion pictures like prank name series, uploads track motion pictures or even has included a few subjects of social relevance.

3. Gareebooo

The guy in the back of the interesting call is Kunal Saraf, a roaster who has 1.23 million subscribers. He has frequently collaborated with CarryMinati to create epic roasting movies of PUBG and BGMI matches, amongst others.

4. Slayy Point

With 6.4 million subscribers, Gautami and Abhyuday have created a mark with their channel Slayy Point. They make epic movies trolling and roasting everything – from public remarks and social media posts to the state-of-the-art viral content. Check out their channel, and you`re in for a treat.

5. Triggered Insaan

His name is Nischay Malhan and he has 15.2 million subscribers on his channel he began out in 2017. With hilarious parody and spoof videos, made-up `storytimes` and insanely humorous stay streams, he’s one of the pinnacle roasters of the u . s . proper now.

6. Saiman Says

Simandhar Waghdhare, whose channel is understood higher as Saimin Says, is understood for his inimitable statement and fashion of roasting. He has even roasted his competition or fellow roasters withinside the equal field, like Slayy Point, Elvish Yadav and CarryMinati. He has 1.02 million subscribers on his channel.

7. The Bong Guy

Kiran Dutta, extra popularly referred to as the Bong Guy, is a family call for lots of Bengali netizens. With 3.63 million subscribers, he makes roast movies reviewing vintage and new movies, making sketches and skits, and loads extra. He even had Alia Bhatt and Varun Dhawan appear on his channel to sell their film Kalank.

8. The Rawknee Show

Ronodeep Dasgupta, higher called Rawknee, is a gamer and YouTuber who has channels for his separate pursuits. The Rawknee Show is wherein he places up the wackiest roast videos, and has reached nearly 1.8 million subscribers together with his content.

9. Mallika

Mallika Motiramani is a 19 year antique YouTuber who posts vlogs approximately her everyday life, alongside witty roast videos. Her channel has 221K subscribers. Her roasts vary from speaking approximately troubles college students face to greater usual troubles like flinch pop content.

10. Shivam Trivedi

With 1.12 million subscribers, Trivedi is one of the maximum famous roasters out there. From viral memes and reels to conventional Bollywood content, he roasts them all.

for more blogs related like this

[gis56]

"Savoring the Future: Food Service Coffee Market Predictions 2024-2033"

Food Service Coffee Market : Food service coffee is elevating the coffee experience in cafes, restaurants, and hotels, delivering rich flavors and quality brews that keep customers coming back for more. With a growing focus on sourcing high-quality beans and sustainable practices, food service providers are curating unique blends that cater to every palate. From bold espresso shots to smooth pour-overs, each cup is crafted to perfection, ensuring an unforgettable coffee experience for guests. Discover how food service coffee is transforming the way we enjoy our daily brews!

Download PDF Sample Report@https://www.globalinsightservices.com/request-sample/GIS25271/?utm_source=SnehaPatil-Article

The rise of specialty coffee has made it essential for food service establishments to stay ahead of the curve by offering innovative brewing techniques and unique flavor profiles. Baristas are now skilled artisans, experimenting with various brewing methods, from cold brew to nitro coffee, providing an exciting array of options for coffee lovers. With seasonal flavors and local roasters gaining popularity, food service coffee is not just a drink but a delightful experience that creates memorable moments. Sip, savor, and indulge in the world of food service coffee!

Relevant Link : https://linkewire.com/2024/10/04/food-service-coffee-market-outlook-2024-2033-from-beans-to-brews-whats-brewing/

#FoodServiceCoffee #CoffeeCulture #SpecialtyCoffee #CaféVibes #BaristaLife #BrewedToPerfection #SustainableCoffee #CoffeeExperience #QualityBrews #EspressoLove #NitroCoffee #ColdBrew #LocalRoasters #CoffeeInnovation #SipAndSavor

[professionalutilities1]

What Are The Documents Which Is Required For Registration Of "Coffee House Restaurants"?

The documents required for the registration of a coffee house restaurant can vary depending on your location, business structure, and local regulations. However, here are some common documents you may need to consider:

Business Plan:

Provide a comprehensive business plan outlining your coffee house concept, target market, competition, marketing strategy, and financial projections.

Business License:

Obtain the necessary business license to operate a restaurant in your locality.

Health Department Permits:

Comply with health and safety regulations, including obtaining permits related to food handling and sanitation.

Food Establishment Permit:

Obtain a permit specifically for operating a food establishment, which may include specific requirements for coffee preparation.

Alcohol License (if applicable):

If you plan to serve alcoholic beverages, you'll need the appropriate license.

Employer Identification Number (EIN):

Obtain an EIN from the IRS if you have employees or if your business is structured as a corporation or partnership.

Food Handler Certificates:

Ensure that your staff has the necessary certifications for food handling and safety.

Insurance Policies:

Obtain insurance coverage for your business, including liability insurance, property insurance, and workers' compensation insurance.

Lease Agreement:

If you're renting the space, have a signed lease agreement outlining the terms and conditions.

Employee Contracts:

Prepare employment contracts for your staff, including job descriptions, wages, and any other relevant terms.

Menu:

Develop a detailed menu with pricing and descriptions of the coffee and other items you plan to offer.

Financial Documents:

Keep financial records, including a chart of accounts, profit and loss statements, and balance sheets.

POS (Point of Sale) System:

Implement a POS system for processing sales transactions and tracking inventory.

Marketing Materials:

Develop promotional materials, such as menus, business cards, and promotional flyers.

Website and Social Media Accounts:

Establish an online presence with a website and social media accounts for marketing and customer engagement.

Waste Disposal Plan:

Comply with waste disposal regulations and have a plan for proper waste management.

Accessibility Compliance (if applicable):

Ensure that your coffee house complies with accessibility regulations for individuals with disabilities.

Coffee Roaster Licenses (if applicable):

If you plan to roast your own coffee beans, you may need additional licenses related to coffee roasting.

Always check with local authorities and legal professionals to ensure that you have all the necessary documents and permits specific to your location and the type of coffee house restaurant you're operating.

[psychoheu]

The Interesting Journey of Coffee: From Bean to Brew

""

Coffee, with its abundant fragrance and invigorating taste, has actually become an important component of our day-to-days live. Whether it's the initial mug in the morning or a mid-afternoon pick-me-up, this beloved drink has a fascinating trip from the minute it is collected as a modest bean to the final developing process that supplies that best mug of joe. Join us as we explore the world of coffee, discovering its origins, growing, and the careful art of roasting.Paragraph 2: The journey of coffee begins in lush coffee-growing regions around the globe, such as Ethiopia, Brazil, Colombia, and Costa Rica. These regions use the perfect environment and altitude for coffee plants to prosper. The coffee cherries, which include the beans, are very carefully handpicked by experienced farmers that recognize the relevance of choosing only the ripest cherries. Once collected, the beans go through an extensive process of drying out, milling, and arranging to get rid of any impurities. This thorough interest to detail makes certain that just the finest quality beans make it to the following stage: roasting.Roasting is an art that requires precision and know-how.

The beans are very carefully roasted at details temperature levels and periods to draw out their special tastes and fragrances. From light to dark roasts, each degree of roasting imparts a distinctive taste account to the coffee. As soon as roasted, the beans are ground and brewed to excellence, unleashing the captivating tastes that coffee fans around the globe crave.In verdict, the trip of coffee is a remarkable procedure that includes the precise

initiatives of farmers, roasters, and baristas to bring us that excellent mug of java. From its simple beginnings as a coffee cherry to the last stages of roasting and brewing, coffee genuinely is a magical elixir that has actually recorded our hearts and energized our mornings for centuries.

Read more here http://xl4.s3-website.ap-northeast-1.amazonaws.com/coffee-mugs/CoffeeMugs/Tea-Mugs.html

[satariichan]

The Remarkable Journey of Coffee: From Bean to Brew

""

Coffee, with its rich fragrance and invigorating taste, has actually ended up being an important part of our day-to-days live. Whether it's the first cup in the morning or a mid-afternoon pick-me-up, this cherished drink has a remarkable trip from the moment it is gathered as a modest bean to the last developing procedure that delivers that perfect mug of joe. Join us as we explore the world of coffee, discovering its origins, growing, and the thorough art of roasting.Paragraph 2: The trip of coffee starts in lavish coffee-growing regions all over the world, such as Ethiopia, Brazil, Colombia, and Costa Rica. These areas provide the perfect climate and altitude for coffee plants to flourish. The coffee cherries, which consist of the beans, are very carefully handpicked by knowledgeable farmers that comprehend the relevance of choosing only the ripest cherries. As soon as harvested, the beans undertake an extensive process of drying out, milling, and sorting to eliminate any impurities. This precise focus to information makes sure that only the finest quality beans make it to the next stage: roasting.Roasting is an art that needs precision and proficiency.

The beans are meticulously baked at details temperatures and periods to highlight their one-of-a-kind flavors and aromas. From light to dark roasts, each degree of toasting imparts a distinctive preference account to the coffee. When roasted, the beans are ground and brewed to excellence, letting loose the fascinating tastes that coffee lovers around the globe crave.In verdict, the trip of coffee is an amazing process that includes the precise

efforts of farmers, roasters, and baristas to bring us that ideal mug of java. From its simple starts as a coffee cherry to the final phases of roasting and developing, coffee really is a magical potion that has actually recorded our hearts and stimulated our early mornings for centuries.

Read more here http://xl4.s3-website.ap-northeast-1.amazonaws.com/coffee-mugs/CoffeeMugs/Coffee-mugs-have-a-history.html

[biodegradable-jute]

The Versatile Choice for Coffee and Cocoa: Std B Twill Jute Bag

When it comes to packaging large quantities of coffee or cocoa, choosing the right bag is crucial. It's not just about storage; it's about preserving the freshness, aroma, and quality of these beloved commodities. In this regard, the "Std B Twill Jute Bag" stands out as a versatile and eco-friendly choice that's perfect for packing up to 80 kg of coffee or cocoa.

The Std B Twill Jute Bag: A Perfect Blend of Strength and Sustainability

Strength to Bear the Weight: Std B Twill Jute Bags are designed to withstand the demands of heavy loads, making them an ideal choice for packing 80 kg of coffee or cocoa. The inherent strength of jute fibers, woven in a twill pattern, ensures that these bags can handle the weight without tearing or breaking.

Preserving Freshness: Coffee and cocoa are cherished for their exquisite flavors and aromas. The breathable nature of jute ensures that the contents remain fresh and aromatic. It allows for proper air circulation, preventing the buildup of moisture or odors inside the bag. This breathability is essential for preserving the quality of these sensitive commodities during storage and transportation.

Eco-Friendly Packaging: Sustainability is a growing concern in today's world. Choosing Std B Twill Jute Bags for your coffee or cocoa packaging aligns with eco-conscious practices. Jute is a natural, biodegradable, and renewable fiber, making it a responsible choice that minimizes the environmental impact.

Versatility in Size and Design: Std B Twill Jute Bags are available in specific internationally set sizes to suit your specific needs. Whether you're packaging coffee or cocoa for retail, wholesale, or export, there's a size that fits. Additionally, these bags can be customized with your branding, product information, and any other relevant details to create a unique and professional presentation.

Binola Jute Bag vs. Std B Twill Jute Bag: While both Binola Jute Bags and Std B Twill Jute Bags are excellent choices for packing coffee and cocoa, they have distinct features. Binola Jute Bags are commonly used for food-grade applications and offer a sturdy, spacious option for larger quantities of these commodities. On the other hand, Std B Twill Jute Bags, with their twill weave, are prized for their strength and durability.

Hossain Enterprise: Your Source for Std B Twill Jute Bags

If you're seeking reliable sources for Std B Twill Jute Bags for packing coffee or cocoa, Hossain Enterprise is a trusted exporter based in Bangladesh. Why not visit them https://hossaininfo.com for more of our product lists. They specialize in providing high-quality jute bags that meet industry standards and can accommodate large quantities of your valuable products.

Conclusion

In the world of coffee and cocoa, where flavor and quality are paramount, choosing the right packaging is essential. Std B Twill Jute Bags offer the ideal combination of strength, breathability, and sustainability for packing up to 80 kg of coffee or cocoa. Their eco-friendly nature aligns with the growing demand for responsible packaging choices, and their customizability allows you to showcase your brand effectively. Whether you're a coffee roaster, cocoa producer, or an exporter, Std B Twill Jute Bags are the versatile and eco-conscious choice for your packaging needs.

[apcorporation23]

Digital Marketing Paid Search with Google AdWords

In the ever-evolving digital landscape, businesses are constantly seeking innovative ways to connect with their target audience, drive traffic, and boost sales. Enter Google AdWords, a powerful tool in the realm of digital marketing that has the potential to catapult the sales of diverse products like yoga mats, surfboards, and coffee. In this article, we'll explore how paid search campaigns with Google AdWords can be your ticket to clicks, conversions, and soaring profits in these unique niches.

Understanding the Power of Google AdWords

Google AdWords, now rebranded as Google Ads, is an online advertising platform that allows businesses to display ads on Google's vast network, reaching potential customers precisely when they are searching for products or services related to your business. This targeted approach is the key to success, especially when marketing products as diverse as yoga mats, surfboards, and coffee.

Yoga Mats: Finding Zen in the Digital World

Yoga enthusiasts are a passionate group, always on the lookout for high-quality yoga mats to enhance their practice. Google AdWords enables you to position your yoga mat brand in front of these eager consumers. By bidding on relevant keywords like "premium yoga mats" or "eco-friendly yoga accessories," your ads can appear at the top of Google search results, attracting potential buyers actively seeking such products.

The visual appeal of your ads, combined with persuasive ad copy and extensions, can drive clicks that lead to conversions. Additionally, Google Ads provides valuable insights into user behavior, helping you refine your campaign and maximize ROI. With the right strategy, Google AdWords can make your yoga mats the top choice for yoga enthusiasts worldwide.

Surfboards: Riding the Wave of Opportunity

Surfing, with its dedicated following, offers a unique opportunity for surfboard manufacturers and retailers. Google AdWords can help you ride the digital wave by targeting surfers actively searching for boards, accessories, or surf destinations. Utilize specific keywords like "shortboard for big waves" or "longboard for beginners," and position your surfboards in front of an audience hungry for the ultimate ride.

Geo-targeting options can also be beneficial. For instance, if your surfboards are perfect for the warm waters of Hawaii, you can focus your ad spend on that region. Furthermore, Google AdWords' responsive search ads adapt to various screen sizes, ensuring your message reaches surfers on mobile devices and desktops alike.

Coffee: Brewing Success, One Click at a Time

In the world of coffee, competition is steep, but the aroma of freshly brewed success is tantalizing. Google AdWords can help coffee roasters, cafes, and online coffee retailers reach coffee aficionados actively seeking their next caffeine fix. Bid on keywords like "artisanal coffee beans" or "best espresso machines," and watch your coffee-related products and services gain prominence in search results.

Google Ads also offers ad extensions for location-specific businesses, making it easier for local cafes to attract nearby customers. In addition, the platform's AI-driven bidding strategies optimize your ad campaigns for conversions, ensuring that each click is more likely to result in a sale.

Conclusion

Digital marketing, especially through Google AdWords, has the power to revolutionize the sales of products as diverse as yoga mats, surfboards, and coffee. By leveraging targeted keyword strategies, compelling ad copy, and data-driven insights, businesses can connect with their niche audiences, drive clicks, and ultimately boost conversions.

To succeed in the digital realm, it's crucial to stay informed about the latest trends and best practices in Google Ads. Regularly monitor your campaigns, analyze performance metrics, and adapt your strategies to stay ahead of the competition. With dedication and a well-thought-out approach, your business can ride the digital marketing wave to new heights, all thanks to Google AdWords.

https://www.apcorporation.in

[go-accurateweighingscalesug-blog]

Electronic portable coffee moisture meters cup type

How Does Moisture Content Affect Coffee Roasters?

 At each stage of the coffee supply chain, the moisture content of a green bean must diminish – or the bean might become moldy, defective, and less valuable than before. Ensuring a bean dries correctly is essential in order to optimize its quality potential and minimize the chance of problems.

Roasters, near the end of the supply chain, have two tasks when it comes to managing moisture content. On the one hand, they must maintain the lots they store onsite within a narrow moisture range that is acceptable to their quality standards. They need to hold their coffee in this range for a period that will, hopefully, not be longer than a year.

On the other hand, and in the span of a few minutes, the roaster is responsible for driving the last remaining bits of moisture out of the bean via the application of intense heat and pressure. In these minutes, the coffee is exposed to the most energy it will experience at any point in the coffee supply chain and the roast is set up for either success or failure.

It’s easy to see why roasters should care about the moisture content of their coffee. But how useful is a number supplied by an importer, and how can roasters integrate moisture content readings into their craft? I spoke with Fred Seeber of Shore Measuring Systems, a supplier of moisture content meters, about measuring and making sense of moisture content in green coffee.

  What Is The “Ideal” Moisture Content?

There is no official standard for ideal moisture content in green coffee, although the ICO recommends 11% as a good target. However, it’s commonly accepted that 10-12% is a reasonable range. Anything less than 10% is likely to result in loss of cup quality, while humidity at higher levels begins to create a risk of mold growth.

Yet a coffee’s humidity is not static. While the pre-export drying process drastically increases a bean’s stability, changes in moisture content are still possible. Environmental factors, such as being in a particularly humid or hot location, are a common cause of this.

  Measuring Moisture Content: Is It Really Necessary?

Before getting into the technical details of measuring moisture content, it’s worth digging a little deeper into why it’s worth measuring moisture content. Knowing this will help you establish protocols suited to your specific needs.

For roasters of a certain scale, it’s simple: you pay for coffee by weight; the more water in that coffee, the more you’ve paid for water which you’re going to burn off anyway.

Fred describes a common situation roasters find themselves in: “So, [an importer] sends you a sample, and… it’s showing 11.5% moisture in that sample. Then when your container shows up, that’s 40,000 pounds, and all of the sudden you discover it could be 13% moisture. Well, you just got blanked for two percentage points of water of a commodity that’s four bucks a pound… that’s [a lot] of money.”

  For the smaller, quality-focused roaster, those kinds of calculations may or may not be relevant. But moisture content still plays an indirect role in a roaster’s costs, regardless of whether or not they’re buying a few containers or a few bags.

There is no direct link between a coffee’s quality and its moisture content. A 10% humidity coffee is not necessarily better or worse than a 12% coffee. However, over time, green coffee will gradually lose vibrance. This will eventually result in the dreaded “past crop” flavor, and this process is associated with the drying out of the coffee.

Therefore, even for a small roaster, it’s important to keep track of moisture content. If you paid for an 85-point coffee at 12% moisture, by the time it reaches 10% moisture it may be more like an 83-point coffee. Yet, you still paid 85-point prices for it originally.

By comparing moisture content loss with quality degradation over time, you can make smart buying and consumption decisions with your green lots. And, when combined with water activity measurements, you can even predict the shelf life of your green coffee. Again, precision here is key: you want to track your coffee through a narrow range of percentage points over a long time frame.

Lastly, you may think to yourself that you don’t need to measure moisture content yourself, since your importer supplies those numbers already. Fred cautions against this thinking. He points out that coffee is shipped on water and that ports can often be warm and humid, which will affect moisture readings.

So, if you’re a roaster in a dry part of the United States but your importer is located in New Orleans or Houston, and is taking moisture readings from lots right as they arrive, those numbers might not be applicable to you by the time your coffee arrives at your facility.

Thank you for allowing Accurate Weighing Scales (U) Ltd the privilege to serve you in advance.

For inquiries on deliveries contact us

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https://averyweighingscalesuganda.wordpress.com/category/medical-weighing-scales/

https://averyweighingscalesuganda.wordpress.com/category/analytical-balance/

https://adamslabscales.wordpress.com/category/analytical-weighing-scales

[platforms1]

Digital moisture tester for over 25 grain species

How Does Moisture Content Affect Coffee Roasters?

 At each stage of the coffee supply chain, the moisture content of a green bean must diminish – or the bean might become moldy, defective, and less valuable than before. Ensuring a bean dries correctly is essential in order to optimize its quality potential and minimize the chance of problems.

Roasters, near the end of the supply chain, have two tasks when it comes to managing moisture content. On the one hand, they must maintain the lots they store onsite within a narrow moisture range that is acceptable to their quality standards. They need to hold their coffee in this range for a period that will, hopefully, not be longer than a year.

On the other hand, and in the span of a few minutes, the roaster is responsible for driving the last remaining bits of moisture out of the bean via the application of intense heat and pressure. In these minutes, the coffee is exposed to the most energy it will experience at any point in the coffee supply chain and the roast is set up for either success or failure.

It’s easy to see why roasters should care about the moisture content of their coffee. But how useful is a number supplied by an importer, and how can roasters integrate moisture content readings into their craft? I spoke with Fred Seeber of Shore Measuring Systems, a supplier of moisture content meters, about measuring and making sense of moisture content in green coffee.

  What Is The “Ideal” Moisture Content?

There is no official standard for ideal moisture content in green coffee, although the ICO recommends 11% as a good target. However, it’s commonly accepted that 10-12% is a reasonable range. Anything less than 10% is likely to result in loss of cup quality, while humidity at higher levels begins to create a risk of mold growth.

Yet a coffee’s humidity is not static. While the pre-export drying process drastically increases a bean’s stability, changes in moisture content are still possible. Environmental factors, such as being in a particularly humid or hot location, are a common cause of this.

  Measuring Moisture Content: Is It Really Necessary?

Before getting into the technical details of measuring moisture content, it’s worth digging a little deeper into why it’s worth measuring moisture content. Knowing this will help you establish protocols suited to your specific needs.

For roasters of a certain scale, it’s simple: you pay for coffee by weight; the more water in that coffee, the more you’ve paid for water which you’re going to burn off anyway.

Fred describes a common situation roasters find themselves in: “So, [an importer] sends you a sample, and… it’s showing 11.5% moisture in that sample. Then when your container shows up, that’s 40,000 pounds, and all of the sudden you discover it could be 13% moisture. Well, you just got blanked for two percentage points of water of a commodity that’s four bucks a pound… that’s [a lot] of money.”

  For the smaller, quality-focused roaster, those kinds of calculations may or may not be relevant. But moisture content still plays an indirect role in a roaster’s costs, regardless of whether or not they’re buying a few containers or a few bags.

There is no direct link between a coffee’s quality and its moisture content. A 10% humidity coffee is not necessarily better or worse than a 12% coffee. However, over time, green coffee will gradually lose vibrance. This will eventually result in the dreaded “past crop” flavor, and this process is associated with the drying out of the coffee.

Therefore, even for a small roaster, it’s important to keep track of moisture content. If you paid for an 85-point coffee at 12% moisture, by the time it reaches 10% moisture it may be more like an 83-point coffee. Yet, you still paid 85-point prices for it originally.

By comparing moisture content loss with quality degradation over time, you can make smart buying and consumption decisions with your green lots. And, when combined with water activity measurements, you can even predict the shelf life of your green coffee. Again, precision here is key: you want to track your coffee through a narrow range of percentage points over a long time frame.

Lastly, you may think to yourself that you don’t need to measure moisture content yourself, since your importer supplies those numbers already. Fred cautions against this thinking. He points out that coffee is shipped on water and that ports can often be warm and humid, which will affect moisture readings.

So, if you’re a roaster in a dry part of the United States but your importer is located in New Orleans or Houston, and is taking moisture readings from lots right as they arrive, those numbers might not be applicable to you by the time your coffee arrives at your facility.

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[gigantetechniflavour]

Exploring the Thriving Coffee Roasters in Melbourne: Gigante Techniflavour

Melbourne, often hailed as the Best Coffee Roasters Melbourne, boasts a vibrant and passionate coffee culture that has captivated locals and tourists alike. At the heart of this thriving coffee scene are the coffee roasters, the artisans responsible for transforming green coffee beans into aromatic and flavorful brews. In this article, we will delve into the world of coffee roasters in Melbourne, exploring their history, the intricate process of coffee roasting, prominent roasters in the city, including Gigante Techniflavour, their impact on the coffee culture, and the challenges and opportunities they face.

History of Coffee Roasting in Melbourne: The tradition of coffee roasting in Melbourne dates back several decades. It all began with a handful of pioneers who recognized the potential of specialty coffee and set out to roast their own beans. These early roasteries, including Gigante Techniflavour, played a crucial role in shaping the coffee culture we witness today. Over the years, the coffee roasting industry in Melbourne has experienced tremendous growth and development, evolving to meet the discerning tastes of coffee enthusiasts.

The Process of Coffee Roasting: Coffee roasting is an intricate craft that requires precision and expertise. The process begins with the careful selection of high-quality green coffee beans from different regions around the world. Roasters like Gigante Techniflavour pride themselves on sourcing the finest beans, ensuring exceptional flavor profiles in their coffee. These beans are then roasted to perfection, taking into account factors such as time, temperature, and airflow. Different roasting techniques, such as light, medium, and dark roasts, impart distinct flavors and aromas to the coffee.

Prominent Coffee Roasters in Melbourne: Melbourne is home to several renowned coffee roasters, each with its own unique approach and offerings. Gigante Techniflavour, one of the prominent roasters in the city, has made a name for itself with its dedication to innovation and crafting exceptional coffee experiences. With a commitment to quality and a focus on flavor development, Gigante Techniflavour has carved a niche in the Melbourne coffee scene.

Melbourne's Coffee Roasting Scene Today: The coffee roasting scene in Melbourne has thrived and expanded, owing to the growing demand for specialty coffee. Coffee roasters like Gigante Techniflavour play a pivotal role in shaping the local coffee culture, as they introduce new flavor profiles, brewing techniques, and trends. Their dedication to sourcing the finest beans and roasting them to perfection elevates the overall coffee experience for consumers. Additionally, coffee roasters collaborate closely with cafes, sharing their expertise and partnering to create exceptional coffee menus.

Challenges and Opportunities for Coffee Roasters in Melbourne: While Melbourne's coffee roasting industry is thriving, it is not without its challenges. Increasing competition and market saturation pose hurdles for both established and emerging coffee roasters, including Gigante Techniflavour. Staying relevant in a dynamic market requires constant innovation, adapting to changing consumer preferences, and maintaining uncompromising quality. However, these challenges also present opportunities for roasters to differentiate themselves through unique offerings, such as sustainable practices, exploring new flavor profiles, and cultivating direct relationships with farmers.

Conclusion: Coffee roasters in Melbourne, including Gigante Techniflavour, are the driving force behind the city's vibrant coffee culture. With a rich history, a meticulous roasting process, and a commitment to quality, they have elevated Melbourne's coffee scene to new heights. These artisans continually push boundaries, introducing innovative flavors and fostering collaborations that shape the way people enjoy coffee. Despite challenges, the coffee roasting industry in Melbourne is poised for continued growth, offering exciting prospects for both coffee connoisseurs and the roasters themselves. So, the next time you savor a delightful cup of coffee in Melbourne, remember the passionate hands

[mojacoffee]

What to Look for When Purchasing a Coffee Roaster?

Choosing your coffee roaster is the most thrilling element of starting your artisan coffee roasting business. However, before making any purchase, there are a few things to consider. Check our article "Advantages and cons of purchasing new machinery" if you're still on the fence about purchasing new or old equipment. That will be very useful to you.

Roaster's Capacity

In what quantity would you like to roast coffee? The roasters perform at their best when loaded to around 80% of their capacity. While roasters like the Gene and Hottop may hold up to 300 grams, we only advocate using 250. A 1-kilogram roaster, for example, can hold 800 grams of uncooked beans.

The roaster's capacity should be enough so that you don't have to roast constantly; nevertheless, it shouldn't be too large, should the coffee spoil while waiting to be roasted. As a result, the 250-gram capacity has been validated in a home roaster set.

Prioritize Functions and Features

The management of both the airflow and the flame is crucial. Connectivity and adjustable drum speed are additional important features to think about.

Is there a way to link it to roast profiling programs like Artisan or Cropster along the road?

The next step is to ensure that both the software you want to use and the relevant to the analysis (USB or Ethernet) on your system is compatible. It's useful knowledge to know that high-tech electrical components add to the price of a machine.

To get the best coffee roaster in Vancouver, it is important to work with a vendor who is familiar with the equipment and can provide advice.

To know more about best coffee roasters vancouver please visit our website.

[maximuswolf]

Fellow Atmos Flavor Lingering

Fellow Atmos Flavor Lingering Hi everyone! I bought a clear glass Fellow Atmos vacuum storage (that I keep in a dark, cool cupboard so no need to address that right now) a couple of months ago and have loved it. Recently, I bought a much darker roast than usual from a local roaster that was very oily; to the point that the whole beans left a visible oily residue on the inside of the glass. I didn't like the flavor as much, so I put those beans instead into a little ziplock bag and called it a day. In case it's relevant, the flavor notes were listed as: Earthy, tobacco, hops, and rye. They were very accurate in their description!I then cleaned out the carafe thoroughly with soap and warm water and no smell or residue remained. For the lid, however, I know that the cleaning is different and you have to be careful not to let much water come in contact with it. I did what I usually do, and gently wiped it down with a wrung-out paper towel with a small amount of soap, then a second time without soap. I noticed that there was still a lingering smell of those oily beans on the inside lid but didn't think much of it.Since then I put in another bag of whole beans (medium roast with a totally different flavor profile) in my Atmos and after about a week and most the coffee gone through, I can still taste some of those darn oily beans (not sure if it's relevant, but I grind my coffee fresh each day for french press in my humble Baratza Encore and have thoroughly cleaned my french presses more than once between these beans.On a final note, I've ground coffee that wasn't stored in the Atmos during this same period and haven't had this same problem with the oily beans' flavor presenting in the cup so it might not be a grinder cleanliness issue.What are y'all's thoughts? Has anyone experienced this, and how did you fix it? Submitted March 05, 2023 at 09:56AM by williamlindsay https://ift.tt/Wr34qIE via /r/Coffee

[molotoph]

Wheezing bc in ours “toffee” is a completely valid shortening of the name “Mephistopheles,” but at the same time, the name “Mephistopheles” is like the septarian version of naming your kid Joshua or Muhammed.

Like imagine if due to the unspeakable horrors of centuries of colonial genocide you went from hundreds of thousands of people with a common name to like… ten.

Toffee is more of a personal shortening of his name and within our work the name on the card is Topheth, which helps explain why younger and more disconnected generations of mewman natives don’t seem to have much point of reference for who he is, despite 20~ years being a very short window of ceasefire.

Relevant information on Topheth as a word copied from Wikipedia:

“In the Hebrew Bible, Tophet or Topheth (Biblical Hebrew: תֹּפֶת, romanized: Tōp̄eṯ; Greek: Ταφέθ, translit. taphéth; Latin: Topheth)

“Worshippers engaged in a ritual involving "passing a child through the fire.”

“Most scholars agree that the ritual performed at the tophet was child sacrifice, and they connect it to similar episodes throughout the Bible and recorded in Phoenicia (whose inhabitants were referred to as Canaanites in the Bible) and Carthage by Hellenistic sources. There is disagreement about whether the sacrifices were offered to a god named "Moloch". Based on Phoenician and Carthaginian inscriptions, a growing number of scholars believe that the word moloch refers to the type of sacrifice rather than a deity. There is currently a dispute as to whether these sacrifices were dedicated to Yahweh rather than a foreign deity. Archaeologists have applied the term "tophet" to large cemeteries of children found at Carthaginian sites that have traditionally been believed to house sacrificed human children, as described by Hellenistic and biblical sources. This interpretation is controversial, with some scholars arguing that the tophets may have been children's cemeteries, rejecting Hellenistic sources as anti-Carthaginian propaganda. Others argue that not all burials in the tophet were sacrifices.

“The tophet and its location later became associated with divine punishment in Jewish eschatology.

“There is no consensus on the etymology of tophet, a word which only occurs eight times in the Masoretic Text.[1] The word may be derived from the Aramaic word taphyā meaning "hearth", "fireplace", or "roaster",[2] a proposal first made by William Robertson Smith in 1887.[3] Some have suggested that the word has been altered via using the vocalization of bōsheth "shame".[1] Others derive the word from the Hebrew root špt "to set (on fire)", cognate with Ugaritic ṯpd "to set".[4] A new proposal has been made to interpret the term as "place of vow" by Robert M. Kerr.[5]

The Talmud (Eruvin 19a) and Jerome derive the name from a Hebrew verb meaning "to seduce".[6] The historically most significant etymology, followed by both Jewish and Christian exegetes until the modern period, was made by the 11th-century CE rabbi Rashi, who derived the term from Hebrew toph "drum", claiming that the drums were beaten during the sacrifice to Moloch, deriving his ideas from Plutarch's description of Carthaginian sacrifice. This derivation is, however, morphologically impossible.[7]”

He derives the name from these meanings, its similarity to his own name, and the genocidal torments he (and countless other native children) went through growing up during active imperial occupation. Within the context of our work the name also alludes to Star’s death overlapping with his, and her mother’s role in causing it.

Honestly, the neat thing about making "Toffee" a nickname/alias is that it makes different versions of Toffee meeting each other so much simpler, like, my Toffee and @lil-oreo-crumbles Toffee can meet up, go "oh, we're both called Toffee? Well that's not a huge deal, it's only a nickname so let's just call each other Mort and Torrence". And since Toffee is his only canon name, than it's unlikely that any two people will have given him the same "real" name. It's a built in way to differentiate the characters.

And, given that he never really indicates that Toffee's his real name ("you MAY CALL ME Toffee", handing Ludo a card with the name "Toffee" on it) it does make sense that it, perhaps, may not be his real name.