dekay.org

These are my links for Dezember 10th through Dezember 11th:

• Some Aspects of Espresso Extraction – This study on extraction was begun by Andy Schecter. His work has gone in a different direction, and he is far less inclined than Ⅰ to suggest large conclusions on slight evidence; so he has declined being listed as an author. However, the paper owes its existence, its methods, and much of its logic to him.
  (tags: espresso extraction science paper technique )
• Types Of Coffee Taste – A Coffee Tasters Glossary | Coffee – Espresso: Coffee Makers and Equipment – It always helps to know the language when you’re discussing a subject with others. Coffee flavor is as complex as that of any good wine, and coffee tasters have developed their own language to describe the flavors of different blends and varietals of coffee. Here’s a quick guide to the terminology used by professional coffee cuppers.
  (tags: espresso taste tasting flavor terminology )
• The Espresso Guide ™ – There seems to be a shift of focus in the minds of coffee connoisseurs. A shift from technical admiration to the real heart of the matter, taste.
  (tags: espresso taste tasting flavor )
• CoffeeGeek – Espresso: General Discussion, Acidity, one of the most important taste, or wrong taste of espresso – Acidity is one of the important characteristics of espresso, also for drip coffee. Considering the espresso, it happens both for the extra-extraction and for the low extraction.
  (tags: acidity brightness sourness taste espresso forum_discussion )
• Espress Definitions – CoffeeResearch.org – The term "espresso" is derived from the Italian word for express since espresso is made for and served immediately to the customer. A double espresso is a 47–62.5 mL (1.5–2 ounce) extract that is prepared from 14–17 grams of coffee through which purified water of 88–95℃ has been forced at 9–10 atmospheres of pressure for a brew time of 22–28 seconds. The espresso should drip out of the porta-filter like warm honey, have a deep reddish-brown color, and a crema that makes up 10–30 % of the beverage.
  (tags: coffee espresso definition research reference )
• Top 20 OpenSSH Server Best Security Practices –
  (tags: security linux sysadmin openssh networking unix tips ssh )
• Climate Change Deniers vs The Consensus | Information Is Beautiful –
  (tags: climatechange visualization environment globalwarming data infographics science climate infoporn )

Ⅰ am still drooling over yesterday’s announcement of [iPhone](http://www.apple.com/iphone), the most promising handheld phone/communication device since — say the [tricorder](http://en.wikipedia.org/wiki/Tricorder). But even after seeing this it is amazing, and unbelievable, that it could have been kept as a secret for so long. OK, people have been speculating for quite some [time](http://appleiphone.blogspot.com), but still: as ground-breaking as it is — somebody must have leaked info. It is just too cool a product to *not* be talking about.

[CNN](http://money.cnn.com/2007⁄01/10/commentary/lewis_fortune_iphone.fortune/index.htm) has some take on it, also talking about apple’s previous endeavors with phones like the [ROKR](http://www.apple.com/itunes/mobile/) (note the Google lucky hit does not even return a Motorola Link ).

Some points to take home:

1. Apple has a serious interest in security, not only because of patents and their competitive advantage, but also because this culture of secrets gives apple the media hype of these events like Macworld. 2. If you want to work with a company that is as creative, has that much of an ego and a personality — let them be themselves. That’s why Motorola-Apple did not work in the ROKR case, that’s why Cingular-Apple works: „They let Apple be Apple“ (and probably also Steve be Steve…)

The Password generator bookmarklet is probably one of the most useful bookmarklets out there. It generates a unique password just by clicking it – all derived from the URL and a master password! Perfect!