Saurer Espresso

• Mahlung zu grob
• Wasser zu sauer (weit unter ph 7.0)
• Kaffee zu lange offen (Kaffee oxidiert schnell)
• Brühtemperatur zu niedrig
• Kaffee zu hell oder zu schnell geröstet
• Zu starkes Tampern
• Extraktionszeit weicht stark von ca. 25 Sekunden ab
  

Reine Arabicas haben generell mehr Säure als Robusta-Arabica-Mischungen

Apple Sucks

The Apple website is really fucked. If you like to find XCode 3.1 when 3.2 has been released you won't find any link to the previous version. But this is essential since not everybody has this fucked up Snow Leopard in his zoo.

Furthermore the website advertises everywhere "Get started with XCode", "Why you'll love developing on Mac" blablabla. It's really hard to extract information for real developers out of this noise.