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Of je nu je to-dolijst aan het afwerken bent of een serie ligt te bingen op de bank, je leven staat in het teken van economisch nut. Met alle gevolgen van dien. Tijd voor verzet: neem een hobby.
iain.davidson100 has added a photo to the pool:
iain.davidson100 has added a photo to the pool:
iain.davidson100 has added a photo to the pool:
Wrakingen, vertragingsmanoeuvres en advocaten die met geweld de zaal uit worden gezet. We volgen het megaproces tegen Flor Bressers en zien hoe de zaak uitgroeit tot een…
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Volgens universitair onderzoekers Cody Hochstenbach en Jens van ’t Klooster hebben huiseigenaren meer dan genoeg overwaarde om funderingsschade zelf te betalen. Een subsidiepot is volgens hen niet doelmatig en zelfs onrechtvaardig.
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Myanmar "Art of World Heritage"
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An anonymous reader quotes a report from Ars Technica: University of Oregon chemist Christopher Hendon loves his coffee -- so much so that studying all the factors that go into creating the perfect cuppa constitutes a significant area of research for him. His latest project: discovering a novel means of measuring the flavor profile of coffee simply by sending an electrical current through a sample beverage. The results appear in a new paper published in the journal Nature Communications.
[...] The coffee industry typically uses a method for measuring the refractive index of coffee -- i.e., how light bends as it travels through the liquid -- to determine strength, but it doesn't capture the contribution of roast color to the overall flavor profile. So for this latest study, Hendon decided to focus on roast color and beverage strength, the two variables most likely to affect the sensory profile of the final cuppa. His solution turned out to be quite simple. Hendon repurposed an electrochemical tool called a potentiostat, typically used to test battery and fuel cell performance. Hendon used the tool to measure how electricity interacted with the liquid. He found that this provided a better measurement of the flavor profile. He even tested it on four different samples of coffee beans and successfully identified the distinctive signature of a batch that had failed the roaster's quality-control process.
Granted, one's taste in coffee is fairly subjective, so Hendon's goal was not to achieve a "perfect" cup but to give baristas a simple tool to consistently reproduce flavor profiles more tailored to a given customer's taste. "It's an objective way to make a statement about what people like in a cup of coffee," said Hendon. "The reason you have an enjoyable cup of coffee is almost certainly that you have selected a coffee of a particular roast color and extracted it to a desired strength. Until now, we haven't been able to separate those variables. Now we can diagnose what gives rise to that delicious cup." Outside of his latest electrical-current experiment, Christopher Hendon's coffee research has shown that espresso can be made more consistently by modeling extraction yield -- how much coffee dissolves into the final drink -- and controlling water flow and pressure.
He also found that static electricity from grinding causes fine coffee particles to clump, which disrupts brewing. The solution: adding a small squirt of water to beans before grinding (known as the Ross droplet technique) to reduce that static, cut clumping and waste, and lead to a stronger, more consistent espresso.
[...] The coffee industry typically uses a method for measuring the refractive index of coffee -- i.e., how light bends as it travels through the liquid -- to determine strength, but it doesn't capture the contribution of roast color to the overall flavor profile. So for this latest study, Hendon decided to focus on roast color and beverage strength, the two variables most likely to affect the sensory profile of the final cuppa. His solution turned out to be quite simple. Hendon repurposed an electrochemical tool called a potentiostat, typically used to test battery and fuel cell performance. Hendon used the tool to measure how electricity interacted with the liquid. He found that this provided a better measurement of the flavor profile. He even tested it on four different samples of coffee beans and successfully identified the distinctive signature of a batch that had failed the roaster's quality-control process.
Granted, one's taste in coffee is fairly subjective, so Hendon's goal was not to achieve a "perfect" cup but to give baristas a simple tool to consistently reproduce flavor profiles more tailored to a given customer's taste. "It's an objective way to make a statement about what people like in a cup of coffee," said Hendon. "The reason you have an enjoyable cup of coffee is almost certainly that you have selected a coffee of a particular roast color and extracted it to a desired strength. Until now, we haven't been able to separate those variables. Now we can diagnose what gives rise to that delicious cup." Outside of his latest electrical-current experiment, Christopher Hendon's coffee research has shown that espresso can be made more consistently by modeling extraction yield -- how much coffee dissolves into the final drink -- and controlling water flow and pressure.
He also found that static electricity from grinding causes fine coffee particles to clump, which disrupts brewing. The solution: adding a small squirt of water to beans before grinding (known as the Ross droplet technique) to reduce that static, cut clumping and waste, and lead to a stronger, more consistent espresso.
Read more of this story at Slashdot.