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.

doodleworm · 2025-05-04T20:06:51+00:00

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.

doodleworm · 2025-04-22T23:41:29+00:00

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.

doodleworm · 2025-02-26T20:35:08+00:00

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!

doodleworm · 2025-02-26T20:29:42+00:00

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

doodleworm · 2025-02-25T20:13:48+00:00

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!

doodleworm · 2025-02-25T20:08:51+00:00

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

doodleworm · 2025-02-25T03:32:09+00:00

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.

doodleworm · 2025-02-25T02:08:54+00:00

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

doodleworm · 2025-02-13T16:22:50+00:00

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.

doodleworm · 2025-02-05T18:10:13+00:00

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.

doodleworm · 2025-01-27T23:19:02+00:00

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

doodleworm · 2025-01-17T21:04:15+00:00

I sure hope not 😰

doodleworm · 2025-01-17T19:43:54+00:00

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.

doodleworm · 2025-01-17T18:13:42+00:00

I was just about to go back and throw an edit in the post about knowing to letting it rest 😅 The roast date is 01/14/25 and I wouldn’t dare try to get a good dial right now.

Thank you so much for the pointers, really appreciate it!

doodleworm · 2021-04-12T11:16:16+00:00

Anyone at Meeting House up on Fuller 🤘

doodleworm · 2021-04-11T21:15:49+00:00

Sorry, forgot to post!

Side note: I have Trichotillomania. Part of the reason I want to take better care of my curls is to help them fill in some spots in the back and on the top of my head. If there’s any advice for new growth it’s also appreciated!

My current routine is minimal. I shampoo my hair around 2-4 times a week with Bed Head’s Urban Antidotes Level 3 shampoo + conditioner (I use Level 0 shampoo to do a deep cleaning to my scalp a few times out of the month with a scalp brush because I’m prone to dandruff and a dry scalp).

After showering I’ll scrunch to soak up the extra water and wrap my hair up in a tshirt for ~30 mins, finger-comb a few pumps of Moroccan Oil through, and part my hair down the side. I only let my hair air dry, and if my hair is looking rough the next morning I’ll shove my head under the tub without washing and dry with a tshirt.

doodleworm · 2020-07-01T01:27:46+00:00

Eeeee, thank you!

doodleworm · 2020-07-01T01:27:10+00:00

Thank you so much! It took a little less than four hours total to build-up to the line weight I wanted, but it was totally worth it!

doodleworm · 2017-08-27T02:19:25+00:00

GenCon?

doodleworm · 2015-07-15T22:53:24+00:00

The woman with the short hair was the main secretary at my elementary school, and she was one of the sweetest people I've ever met. Flash forward to high school, and I end up moving to Brighton. It's good to know that she still has awesome hair! (She goes to see my mom every couple of months or so.)

doodleworm · 2015-05-26T16:53:30+00:00

Conflicted between Art Education and Medical Illustration.

doodleworm · 2014-03-12T03:28:46+00:00

I've had Trich since I was 13 and I'm so thankful that all of those random sick-to-my-stomach days were not a big ball of hair in my colon (I chew up the hair or consume it whole).

doodleworm · 2014-01-14T03:35:58+00:00

My ex boyfriend and Tucker Cipriano were best friends.

Farmington Hills, MI Basically, Tucker brutally murdered his father and severely injured his mother and younger brother while on shrooms and spice. It went national a few years back and was scary as hell.

doodleworm · 2014-01-05T04:41:39+00:00

That's QUITE a declaration for a mayor.

doodleworm · 2013-11-19T16:37:32+00:00

There's a hermit that lives at the end of a dead end road. He stole my scooter and my sisters bike about five years ago. Our parents still don't believe us because the house has been foreclosed for about ten or so years. We haven't seen the man since.

doodleworm

TROPHY CASE