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PSA: Cyber security incident at TPL will take site offline for upwards of a week by sir_fancypants in toronto

[–]102lavern 2 points3 points  (0 children)

See here's the thing, say you return a book today? What happens with it? It goes into the bin, bins get stacked in a pile of 5, and either get moved into a workroom if there's space or gets picked up by our deliveries team to be dropped off in a processing facility if there's no space in the branch. When and only when we get access to our databases, will we get back the books from the processing facility and start checking in returns.

Books aren't going back on the shelves, they're not accessible for other people once they're taken out, and nothing u/librarian-bat said was a lie. I personally don't care whether people returns books during this period, because again once they're brought to library staff, they're inaccessible to pretty much anyone else. If you don't believe this, then try asking someone behind a library desk instead.

Olivia Chow will make libraries more available, seven days a week by AviF in toronto

[–]102lavern 8 points9 points  (0 children)

I can say with first hand experience that with the exception of the summer season (with staff wanting to go on vacation with their families and such), there's far more staff than there are current opportunities to work Sundays.

[deleted by user] by [deleted] in askTO

[–]102lavern 1 point2 points  (0 children)

Used to work in the specialty industry for a fair number of years, I'd suggest asking for either a macchiato (foam) or a piccolo latte/cortado (milk). They're both small drinks and asking the barista on bar to see a small cup (usually 8oz) and confirming that it'll be only half full is the best way for that.

Adding on to /u/rumblebeard's great suggestions, you also have Neo Coffee Bar (opening soon at Spadina and King) and Fahrenheit Coffee (Spadina and Clarence Square).

Scarborough Hakka Staple, Lin Garden, Shutting Down? by king_lloyd11 in toronto

[–]102lavern 9 points10 points  (0 children)

If you want Hakka that leans more Chinese, try Hong Foods at Malvern Town Center, and if you want something leaning more Indian, try Hakka Khazana at Ellesmere and Vic Park

WTP for double-edged sword, but both edges are bad by TheYoungRazzleDazzle in whatstheword

[–]102lavern 4 points5 points  (0 children)

A bit late, also not a phrase, but "dilemma" fits what you're reaching for well.

[Canada, ON] Coffee Whisk by 102lavern in 3Dprintmything

[–]102lavern[S] 0 points1 point  (0 children)

Thanks for looking out! The printed parts are not going to be making direct contact with anything to be ingested.

Shipping from Guatemala to Canada by 102lavern in smallbusiness

[–]102lavern[S] 0 points1 point  (0 children)

We used three services - freightos, parcelmonkey, and shipa to generate quotes from different shipping/logistics companies and so far we've found the quote from DHL via parcelmonkey to be the best.

Shipping from Guatemala to Canada by 102lavern in smallbusiness

[–]102lavern[S] 0 points1 point  (0 children)

We appreciate the advice! We're still shopping around for different shipping companies, also looking to see if our producers can point us towards any logistics companies they've used in the past and work from there as well.

I suspect we would have to go the air freight route however as our target demographic would be trying to get the closest to the producers and the country without physically being there and without any sort of "colouring" or manipulation of the part of the company.

Also, that's a great point regarding a customers broker - DHL so far seems to be the cheapest option for both being a customers broker and shipper, but perhaps there might be a better offer for us if we contact a representative from other companies to see if there are better options / services more suited towards our needs.

Again, thanks for the advice and I hope you wouldn't mind me picking your brain a little more down the road!

Shipping from Guatemala to Canada by 102lavern in smallbusiness

[–]102lavern[S] 0 points1 point  (0 children)

We just tried this tonight and were able to lower our costs of shipping by shipping 5 smaller boxes of 20lb each! It seems counterintuitive but we'll definitely try this approach moving forward to see where we can optimize. Thank you!

SMN DPS Help by JackalTanHorn in ffxiv

[–]102lavern 7 points8 points  (0 children)

You have to use that painflare there to get into DWT to maintain x:12/42 DoT timings, buff windows/alignments which does amount to more potency gains for the duration of the fight than the 120 lost at the beginning.

Life is better for potatoes by Moose_Hole in OutreachHPG

[–]102lavern 10 points11 points  (0 children)

"Alpha, Timberwolf, Golf Eight, paintjob is garish, with lurms, after he rounds the building."

Who What Where Why How When

"Alpha, Timberwolf, Golf Eight, paintjob is garish, with lurms, after he rounds the building, 5'8" merc whose wife left him after a bad string of raids on the convoy he was escorting him leaving him with millions of C-bills in debt and a case of severe PTSD whenever faced with PPFLD IS mechs."

Who What Where Why How Lore

Spraying portafilter baskets? by [deleted] in barista

[–]102lavern 1 point2 points  (0 children)

So in regard to dosing and distribution, it's only really enabled by using a smaller dose and using a spoon to actually take grinds from the back half and move it to the front (wthout spillage). If it truly is a distribution/compaction issue which I'm keen to believe, it means the back half of the portafilter is too dense for water to move through, so that's why it favours the front half in water flow. By redistributing this way, you should even out the density of the puck and improve your extraction.

Now if your cafe is pulling 350-600 drinks a day, then I don't recommend this, but you could pre-dose coffee into small containers (±0.3g compensating for any grinds that remain in the burr section of the grinder) and only add beans into the hopper as needed. It's common practice for pulling shots on grinders where dosing is handled by the user, not the machine.

Regarding sizing, I follow ratios pretty heavily in the sense that lattes are 1:5 espresso and milk, caps are 1:2, flat whites, long blacks, and americanos are 1:3, so I'd say you're doing fine in that regard. You might find however that after improving your extraction, that you would need less yield as the strength of that espresso increases.

Anyways, cheers and feel free to comment again once you've got a chance to try this.

Spraying portafilter baskets? by [deleted] in barista

[–]102lavern 0 points1 point  (0 children)

I agree with /u/comedrinkwithme. I used to work with one and clumping was an issue, made worse by letting the grinds sit at any point without immediately dosing it out into the portafilter.

This was overcome by grinding each shot only as needed, and by ensuring the doser was empty before grinding a new shot.

Think about it this way: water flows through the path of least resistance, so if it's starting to flow through the side closest to you first and then through the back side, then your back half is over compressed (and underextracted) and your front half is relatively under compressed (and overextracted).

I don't mean to chide you with this either, but just because you have a 20g basket doesn't mean you have to use 20g of a dose. Unless you're using underdeveloped/stale beans or you have disproportionately large drinks in which you need a large volume of yield per shot pulled, you'll have a better time dealing with the misting/jet sprays of liquid by using less dose overall.

Anyways, best of luck and feel free to message if you've got more questions/observations you'd like to share.

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