That thing when you finish setting up your mail server then realise your host has the necessary ports blocked until you message them after a month or so and explain your use case, so they know you aren't a spammer.
VPS mastery: 10/10
Planning: 0/10
This is part of my general migration away from Microsoft 365. That part is complete, actually. But... I miss ActiveSync and spam filters, and wanted to learn something new. Plus @mailbox_org hasn't got the official GWF seal yet.
Is there anything #ffmpeg cant do? I think with enough switches it could bake a loaf of bread.
One could think I have invested in shares of the masking/painter's tape manufacturers. I made some silly tape-based stencils. It started as a scaled-down and printed insignia, which I used for cutting a piece of 0,5mm styrene into a template for reusability. All this for a few silly blasts of airbrush 😄 I just hope the result looks like Decepticon icon.
Also, attempt at heat staining on the engines. Mostly stippled blue wash and some violet one later.
Another long masking session with a few minutes of airbrushing done yesterday. I fixed the previous few oversprays and covered the engine platings and nozzles with Vallejo's gunmetal. That left some tight spots to be fixed with a brush later, but that's ok.
Maybe the landing gear bays with the wheels and a few darker grey panels next?
After spending way too many decimeters of masking tape between three airbrushing sessions the regocnizable paintjob part is done for the first of three F-15s in this megaproject of mine. Seeing this makes me surprisingly happy 😄
I've still got to do the metallics, fix a few bits where the crappy painter's tape failed, and the roundels. How in the Empire do I do those? Print some on an A4 and cut out as stencils? 🤔
Said F-15E got so very boring with a layer of Vallejo USAF Medium Grey but fear not, it _will_ be nerdified!
I just need to decide on the painting and therefore the masking order. Lots of ddg'ng has been spent on checking sources, which has led me to feel I've got a few choices to make.
#ScaleModeling #WIP #nerdiness
So, time to try out another coffee.
Today we have the "Augusto" from "Die Kaffeemacher:innen".
It's a medium roasted 100% Arabica espresso, with an enhanced fermentation.
Augusto placed the whole coffee cherries under tarps to speed up and enhance the fermentation process.
Once that is done, the coffee is then processed as a Natural and then roasted.
This coffee is incredibly fruity.
The tasting notes describe it as: Sour Cherries, Amaretto, Hazelnut with a velvety texture.
Personally, I very much can taste fruity notes, hints of cherries and a nutty base.
Used in milk or plant-based milk drinks for me it then takes on notes, reminiscent of a Black Forest cake.
And I think I prefer that espresso in milk based drinks. It's absolutely tasty on it's own as a shot in a 1:2,25 ratio.
But it really shines in milk based drinks.
I had it as a flat white today, as a Latte and as a Cortado. And it really works in all 3 of them.
The fruity notes are there, the acidity is mellowed out and as I said, I do get Black Forest cake vibes from the cup.
Awesome espresso!
And for those who are interested:
Coffee: Espresso Augusto from Die Kaffeemacher:innen
Dose: 18g
Yield: 40g
Time: ~30s
Brew Temp: 93°C
The picture is my Cortado ... which by the way is a great milk based drink, if you are like a strong Espresso taste, but with the acidity mellowed out just a bit.
It's not as popular as other (plant-)milk based drinks, but, give it a shot! (haha!)
Double Shot of Espresso together with roughly the same amount of steamed, textured milk.
So, time to try out another coffee.
Today we have the "Augusto" from "Die Kaffeemacher:innen".
It's a medium roasted 100% Arabica espresso, with an enhanced fermentation.
Augusto placed the whole coffee cherries under tarps to speed up and enhance the fermentation process.
Once that is done, the coffee is then processed as a Natural and then roasted.
This coffee is incredibly fruity.
The tasting notes describe it as: Sour Cherries, Amaretto, Hazelnut with a velvety texture.
Personally, I very much can taste fruity notes, hints of cherries and a nutty base.
Used in milk or plant-based milk drinks for me it then takes on notes, reminiscent of a Black Forest cake.
And I think I prefer that espresso in milk based drinks. It's absolutely tasty on it's own as a shot in a 1:2,25 ratio.
But it really shines in milk based drinks.
I had it as a flat white today, as a Latte and as a Cortado. And it really works in all 3 of them.
The fruity notes are there, the acidity is mellowed out and as I said, I do get Black Forest cake vibes from the cup.
Awesome espresso!
And for those who are interested:
Coffee: Espresso Augusto from Die Kaffeemacher:innen
Dose: 18g
Yield: 40g
Time: ~30s
Brew Temp: 93°C
The picture is my Cortado ... which by the way is a great milk based drink, if you are like a strong Espresso taste, but with the acidity mellowed out just a bit.
It's not as popular as other (plant-)milk based drinks, but, give it a shot! (haha!)
Double Shot of Espresso together with roughly the same amount of steamed, textured milk.
I keep working with the #Bialetti #mokapot.
And getting nice results.
Coffee is strong, but I am getting the bitterness really well controlled.
Also getting about that 75% of liquid out, which is a good baseline to work with.
So, similar setup:
Coffee: Espresso Dreispitz from Die Kaffeemacher:innen
Dose: 19g
Water: 140ml at 90°C
Yield: 102ml coffee
Poured the hot water at 90°C into the base. Then I ground the coffee, filled the filter basket, added an aeropress paper filter and started brewing.
Starting with warm water in the base might sound odd, but it giving nice results and more control.
Really like that Moka Pot. There really is a reason why they are still popular... with a design that really hasn't changed much from 1933. The Moka Express is still pretty much the same.
#coffee #moka #espresso #nerdiness
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