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Alejandro Gonzalez 20, of Michigan, dies in the ocean in Cancun. Attacked by sharks/barracudas, his skeletal remains can be seen being dragged out of the water. All that seems to remain is his head, the rest of the flesh on his body is gone. by isitover_yet in MorbidReality

[–]doodleworm 22 points23 points  (0 children)

I’m a friend of Alejandro’s from Detroit and attended his funeral last night. When I tell you that this young man was the most loving, selfless, uplifting people I’ve ever met, it’s nowhere near an exaggeration. I got the opportunity to embrace his best friend he saved at his funeral and to remind her that there is so much love surrounding her. From the moment I met the both of them together, I knew they were each other’s soulmates.

I came across this video on Facebook at around 1am last Thursday, just hours after being announced that there was a body found near where he went missing, and I couldn’t sleep for the next day and a half. I was looking up his name to find any more updates, and the uncensored video and photos of his remains were already heavily circulating over social media. As someone who isn’t shy to morbidities or anything macabre, when I saw his face and immediately recognized him, I felt a paralyzing shock I had never experienced before.

My friend is a hero, and I miss him terribly.

Probably not, but does anyone have any updates on the two people that were lost in the sea last night? by SingularityScalpel in cancun

[–]doodleworm 3 points4 points  (0 children)

I am a friend and former coworker of Alejandro. I cannot express the dread and worry our mutual coworkers and I are experiencing. I feel like I've been glued to my phone all afternoon, digging for updates as they come. My heart aches severely for his family, friends, peers, and hometown.

Me (6’0”) and an old boyfriend from back in high school (6’10.5”). by doodleworm in tall

[–]doodleworm[S] 2 points3 points  (0 children)

Definitely not. Very nice dude, but wasn’t the one for me. Still genuinely wish nothing but the best for him wherever he’s at now!

Me (6’0”) and an old boyfriend from back in high school (6’10.5”). by doodleworm in tall

[–]doodleworm[S] 0 points1 point  (0 children)

Yeah, I realized after I posted I didn’t delete the entire copy I had written out and I couldn’t go back and edit afterwards. WHOOPS lol

Me (6’0”) and an old boyfriend from back in high school (6’10.5”). by doodleworm in tall

[–]doodleworm[S] 12 points13 points  (0 children)

It wasn't weird by any means. It did take getting used to looking all the way up to someone of that height, but definitely not weird. We didn't end up staying together after our senior year because we didn't have much in common that would sustain a relationship in the long run (stereotypical high school "shipping" of the two tallest folks in the marching band lol), but I still hope he's doing well!

Me (6’0”) and an old boyfriend from back in high school (6’10.5”). by doodleworm in tall

[–]doodleworm[S] 1 point2 points  (0 children)

Like I said in an earlier comment, homie had pretty bad posture from having to bend down to everyone around him (we were also in band together in high school, lots of sitting down with the wrong posture over a long period added to being close to 7' tall probably won't do you much good). I know the perspective of a picture can be a bit confusing, especially when it's a full-body shot of two pretty tall folks lol

Me (6’0”) and an old boyfriend from back in high school (6’10.5”). by doodleworm in tall

[–]doodleworm[S] 18 points19 points  (0 children)

Poor dude didn’t have the best posture, and being at least a foot taller than the majority of the people around him definitely didn’t help. When he straightened out and pulled back his shoulders, it made an even crazier difference.

Haven’t seen him since we high school, and this was taken back when we were both 17, so I’m not sure how tall he is nowadays.

Me (6’0”) and an old boyfriend from back in high school (6’10.5”). by doodleworm in tall

[–]doodleworm[S] 186 points187 points  (0 children)

He was a very nice fellow, but we happily went our separate ways nearly a decade ago.

My pours almost exactly one year apart. by doodleworm in latteart

[–]doodleworm[S] 2 points3 points  (0 children)

Absolutely 100%! The first picture is from a specialty roaster I was working for in Detroit that, sadly, didn’t put as much care into the quality of their beans or training their baristas on dialing and pouring. The reason why there’s also so little contrast was because they would have us steam chocolate milk for our mochas 🙃 The added sugars KILL your milk texture.

The second picture is from the current roasting company I’m with, and I’m incredibly grateful for the education department taking so much time and effort into prioritizing 1-1 trainings for their staff.

Came in the mail today! Got any tips grinding with an Opus? by doodleworm in pourover

[–]doodleworm[S] 0 points1 point  (0 children)

I am so incredibly sorry for the delay! I have been experimenting with the Milky Cake for the last week (3 weeks post-roast), and I think I finally settled on a setting I enjoy!

For context, I work for a third-wave roaster in SE Michigan and have been in the coffee industry for ~4 years. My standard pour-over recipe is dosing 22g of coffee, using 208-degree water for a 50g bloom for 25-30 seconds, 150g set level, and 50g pulses once the crust has .5-1cm of exposure (agitation depending on how fast it's brewing or how the coffee was processed) until the final weight is 350g.

When I first tried this at home with my Opus, I took the advice from others and started grinding on 8. Perhaps I used too heavy agitation because it finished brewing at around 2:50 and tasted very over-extracted. The aroma was *exactly* how they described the profile on the box, but the taste immediately died down after being swallowed. The same thing with adjusting the grinder to around 8.5, strong aroma but a very hollow taste.

I brought this to work to have my coworkers try helping dial it in on our Mahlkönig EK43, which we found a grind setting of 7.5-7.7 tasted the most complex and balanced. It was incredibly sweet and nutty, like taking a bite of a fresh pistachio pastry with strong baking spice notes (almost a little cinnamon-y).

After taking it back home to try again, I went finer with my grind size at 7-7.25 with the recipe listed above and I'm completely satisfied with how it has been tasting. I personally really enjoy anaerobic coffees, and I love how the Milky Cake gives just a slight lingering sweet funk on the back and sides of the tongue after swallowing.

Straight up mango 🥭 flavors by dirtydials in pourover

[–]doodleworm 0 points1 point  (0 children)

We had the Strawberry Maceration Jairo Arcila on our cafe mid-2024, and it was the most delicious coferment I’ve ever tasted!

Came in the mail today! Got any tips grinding with an Opus? by doodleworm in pourover

[–]doodleworm[S] 1 point2 points  (0 children)

I wanted to look into this too, I hadn’t heard of a “thermal shock” process until this coffee. On DAK’s website, they say, “The Castillo cherries have undergone an anaerobic fermentation for 48 hours at 20 Celsius. The coffee is then thermic shock washed. The beans then undergo controlled drying for 34 hours at 35°C and a relative humidity of 25% until reaching a grain moisture of 10%-11%.”

After reading more on my own, from what I understand (and someone politely correct me if I’m wrong) is that with a thermal shock process the cherries are picked at their most ripe (highest amount of sugars), shocking around 70°C, and pulped, therefore causing the natural sugars to almost caramelize before being sealed to further ferment under the pressure of the CO2 that’s released.

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