I’ve been using a refurbished Baratza Sette 270 for years and am really pleased with it. Very minimal grounds retention, which is important for me since I switch beans often.
I’ve been using a refurbished Baratza Sette 270 for years and am really pleased with it. Very minimal grounds retention, which is important for me since I switch beans often.
I use malic acid to tune acidity, earl grey tea to play with tannins, and you can always cut up a few pounds of apples and throw them in there to get some of the flavors from the skins + flesh.
Sounds very cool. What water temp did you go with initially?
You can have local models, but the vast majority of people are going to farm that out to a 3rd party provider via API calls because it’s the easiest thing to do.
Remember I said “It all depends on how you implement it”.
It all depends on how you implement it. He describes the text from images as using machine learning, which implies using an external API to do that translation.
Storing cloud backups requires a server and storage, etc.
Source: The sync ultra description from in-app
I might be mistaken, but I don’t think Sync Ultra is the same thing as the ad-free sync premium. Sync Ultra is a subscription because it adds functionality that requires cloud resources, not just removes ads.
I think even more broadly, they want to encourage the harassment of anyone who goes outside their definition of what is culturally acceptable.
At this point it’s like saying that water is wet.
In my experience playing Original Sin 2, it really depends on your party members and how invested they are in the story. Generally we’ve had a party leader who essentially leads what’s gonna be happening that play session.
The 15+ seconds of quiet laughter was so unnecessary.
Always love being able to include folks who can’t drink.
Your options to backsweeten are as follows;
You can do this by starting with a higher initial gravity (this is my approach for sweet meads), or adding sugar until the fermentation stops restarting, or adding neutral spirits to bring the abv up, then backsweeten.
Warning! This doesn’t always work, and it’s hard to predict how much sulfite is necessary, if you add too much it can negatively impact the flavor.
Ferment to dry, then use filters down to 1 micron to filter out the yeast, then backsweeten as desired.
Ferment to dry, then backsweeten just before consumption.
Most commercial producers filter and add sulfites.
FYI for the majority of US based folks, this will not matter. Most US based folks are working “at will”, meaning the company can change the role requirements and fire you at any time.
A comment is usually a lot more expressive than a downvote, adding valuable context to something other than just marking something as bad.
Why not focus on developing a revenue method which better reflects road usage, instead of relying on random fees associated with your fuel type?
Could you give some references to what constitutes small/large in your context?
I’m a +1 on Culvers. Seems to be the most popular with my crowd.
Portillos is good, but honestly it’s always insanely busy which usually swings me towards an alternative.
I use it for espresso and pour over.