As everybody knows, console cables and their corresponding interfaces are a scourge on a network administrators existence. They are always too short, COM-ports get renumbered, Baud-rates are unknown, etc. By their very nature, you also have to be physically present in the vicinity of the box you’re trying to configure. Today we’re going to change all that, by constructing a wireless console cable adaptor with almost infinite range.
I can almost here people shouting something about SSH and Telnet to their screens, as well as something about the Airconsole. First and foremost, telnet and SSH are both wonderful, after you’ve configured the device, but for initial setup, they sadly can’t be used. Airconsole is quite nice, and I use it almost daily, but it’s useful when you want to sit somewhere comfortable when configuring a device in the same room as you, not so much when you want to be comfortable on a beach half a world away from the offending device.
This we’re going to change today, with one device, the B+B SmartFlex router.
So, you guys seem to have liked my Techniworm Mochamaster tutorial (I won’t lie, that article outperforms every other article on this site by a factor of 10). I started thinking about what I could write next, and it occurred to me, the French Press! Second only to espresso, French press coffee is among the most horribly mangled and mistreated coffee you come across in cafés worldwide (not counting Greece, what they do with instant coffee there is too horrible to even contemplate). A lot of it stems from the usual suspect, cheap and stale pre-ground coffee, but some places put a lot of effort into their FP (french press) coffee, and it still comes out tasting like industrial sludge. So, since I’ve been studying this brewing method for quite some time, I thought I’d share a bit of technique or two that I’ve picked up over the years that really makes a difference.
This past week I had a gig to photograph some promotion shots for a local band here in Helsinki. Their gig was quite long, and I had to wait until the very end to do some arranged shots, so I had a lot of time to experiment. After taking all the shots I needed, it though it might as well take some video, since I had brought my new tripod (Manfrotto BeFree, review coming up shortly).
Since I’m not that familiar with video editing and Youtube, if quickly ran into a problem, how loud should I make the audio in the video? After rummaging around on Google for a while, I found an excellent post on the subject by Kevin Muldoon. Long story short, you should normalize the peaks in the audio to -1 dBFS, and set background music at least 20 dB under overlaid speech.
Since this was quite useful information, and I had to rummage around a bit more on the InterTubes to find how to do this in Adobe Premiere, I thought I’d go full meta and post a Youtube video about it!
So, for the last few years two things has really annoyed me when it comes to coffee; nobody seems to know how to make coffee properly, and the abysmal taste of most coffee here in Finland. Now don’t get me wrong, we really like our coffee in a quantitative sense here in Finland (we consume 12 kg of coffee per capita and year here), and most brewed coffee is very drinkable, but it’s nothing to write home about.
And most people doesn’t either know how to make coffee, or does it all wrong for various reasons. The “doing it wrong” is what really bothers me, or more precisely, people who are doing things wrong, and in their own mind have perfectly good reasons for doing so.
And here I come, with my little post trying to set the record straight. I’ll go through some common ideas and try to teach what I consider reasonably good technique, i.e. the bare minimum you need to do to get good coffee. There are ways to further improve these methods by additional steps and tricks, but they might be a tad too fussy for most people. And if you’re going to muck about a lot, why not use a press pot instead, the reason for using an automatic drip brewer (aka the garden variety coffee maker) is convenience, not necessarily quality.