Grand Larseny



What's a sweatshop without a little fun?

Hardhearted Marriage

The Supreme Court handed down a verdict today that, basically, gives homosexual folks the constitutional right to marry. This is historic.

It’s great to see others feel more human, to feel the intrinsic worth they were imbued with. God loves all people, and to feel closer to how God made you is justice. Feeling equal is significant.

I still must act like a Christian. Lust is sin. Divorce is sin. Physically loving someone of the same gender is sin. To say that same sex romance is just fine is a lukewarm waterfall. It’s not loving because I genuinely believe that our actions have consequences that can be avoided, and I genuinely believe those consequences come from a loving and perfect God.

But, what of the state? Does the state legally allowing an act constitute an approval of that act? No.

Was it not Jesus who said that Moses allowed the Israelites certificates of divorce because of the hardness of their hearts? Israel law was not approving of the act of divorce, not even morally, but it was recognizing what was happening because of the hardness of the nations heart. We can see this for ourselves now. Our nation has hardened its heart and we now need same sex marriage. This is not morally good, but it is necessary and with Biblical precedent.

So, it appears that this is the correct direction for our country.

Ultimately, though, this is all a distraction if we don’t talk about what Jesus and the Bible care about. What believer should really care about. It is the kingdom of God. The kingdom that Jesus speaks about. That kingdom will last, and that kingdom needs the focus.

Jesus came to seek and to save those who have sinned. He paid the ultimate consequence for our sin through His righteousness, and is the foundation of the new kingdom. We can pass whatever laws we want, but they will all pass away. There is only one true kingdom.

Erhem, So, Actually…

Time to get your nerd on like Donkey Kong. Or something like that.

I’ve keeping up to date on the most excellent Bitter Press blog as Jesse has been fleshing out his new format. Pretty interesting for those who don’t know; he’s decided to only have one post at a time but with a post that is very weighty and informative. It makes the whole operation feel relevant and fleeting.

The latest post has my inner nerd both applauding and desiring a little clarification. I love how he’s embracing the scientific understanding of coffee extraction. But there are both variables that I think he overlooks and terms that I feel need to be redefined.

First, he does not take the level of roast into account in his extraction equation. While I cannot link to any sources on this, a darker roast will extract quicker. This is because the grounds are less dense than a lighter roast which allows for quicker saturation. Again, this may be BS, but my own empirical experience backs this theory up.

Second, pressure speeds extraction in ways that I don’t fully understand. I know that at the nine bars of pressure in espresso extraction the insoluble oils are emulsified into the beverage, but even at less pressure the extraction profile changes. An Aeropress is different than a pour-over and I really believe that the added pressure is a factor.

Third, he does not take account how long off the roast the coffee is. Granted this is not terribly important past a day or two, but it is very important for the home roaster.

Last, the importance of agitation is the movement of water over the surface of the coffee. Of course, if you agitate a brew after it has steeped a while it will mix the less saturated water in with the more, but that is less important than the movement of the water. Of course, his point still stands that agitation is a great extraction enhancer and should be used with caution.

If nothing else, I really hope everyone who reads this immediately reads everything they can from Jesse. Good writing is a pleasure to read and good writing about coffee is my favorite.

Afternoon Break

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Grinding Perfection

When you come to a fork in the road, take it.

So there’s been some substantial news and hubbub in the coffee world that I love so dearly. Mark Prince, high priest or the people’s best friend, announced the imminent availability of a scale-driven grinder from quality home enthusiast manufacturer Baratza. This is big news.

For a long time now (at least the couple years I’ve been paying attention) the coffee world has been pushing the importance of knowing the mass of coffee and water used when brewing. We’ve heard talk of integrating scales in espresso machines, in water boilers (and has happened), and now there’s the first bit of momentum with scale-enhanced grinders.

But not all is wine and roses. Cool heads have looked to pour cold water on good enthusiasm. Steve Leighton has his eyes on the prize, wanting the industry to put its resources into grind quality:

I really wish someone would build a great grinder before producing an ok one with a set of scales built in

He’s right, of course. Sizzle sells, but the steak matters. There are other ways, many other ways, to weigh ground coffee. You can time it, grind a pre-weighed amount, or even weigh after grinding. The point is, we can get around a lack of scale-based grinding on our own. We cannot get around poor grind quality.

But this isn’t a zero-sum game. There’s more than one grinder manufacturer! So, Baratza is making a scale for their grinder. Great! Uber is making a better grind.

And that’s how a healthy industry operates. Way to go, team!

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