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Joined 3 years ago
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Cake day: July 6th, 2021

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  • I use copilot on a daily basis for programming. It has made me much more productive and it’s a real pleasure to use it. Nothing overhyped about it.

    Curious to see what it will bring for other domains, e.g. for dealing with emails.

    I do agree that there’s a lot of filtering happening. Not a huge deal for more applications. Luckily you can run your own models that are not filtered. I can definitely see a future where you run your own models locally. Afaik Apple recently did some stuff around that.


  • The name of the function, what goes in and what goes out in most cases should be enough to get a good idea on what the function does.

    It also helps to make a diagram of how everything ties together. Just boxes and arrows is enough.

    When writing your own code, it takes a bit of experience to know when to put something in its own function. It’s very obvious when you’re replicating code. It’s also very common to cut things up when a function gets too big. Look for bits of functionality that you can give a good name.





  • Go to a speciality coffee shop to find out what good black coffee tastes like.

    Even then, there is no single coffee flavor. The bean and roasting make a big impact, although the darker the roast, the more alike the coffee becomes. Dark roasts have the typical coffee flavor, while lighter roasts make the bean’s flavor more pronounced. They can go from very fruity to very chocolatey. I once had beans that smelled like blueberries!

    Brewing method also impacts the flavor profile a lot. Espresso packs the most flavor in a single sip. Filter and immersion brewing mellow the flavors out a bit more. I tend to prefer that over espresso. Allows me to enjoy the coffee longer and gives a bit more ‘space’ to discover subtleties in the flavor profile.


  • I don’t think these are wood fire roasted, as I would expect you’d definitely taste that.

    He was giving a workshop when I bought the beans, so I didn’t want to bother them too long. He did tell me briefly where his three roasting machines come from (one is a 100 years old!), so maybe one of them is wood fired? I’ll ask about it next time I’m grabbing some beans.