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Re:Neglected Food Bubbles: The Espresso Coffee Foam on Wednesday September 14, 2016 @12:33AM (#12494254)
Lavazza together with stovetop mocha machines are a solid choice IMO. Plus you can buy that brand all over the world. You won't win any specialty points though...
Re:Neglected Food Bubbles: The Espresso Coffee Foam on Wednesday September 14, 2016 @12:29AM (#12494240)
You sure they are blends for espresso? Italian brands or "american" brands.

Not sure about the authority of this page:

> Most of these Italian blends (Illy is the exception) clearly make effective and imaginative use of coffees of the robusta species

http://www.coffeereview.com/italy-seen-from-america-nine-gen...

Re:Neglected Food Bubbles: The Espresso Coffee Foam on Tuesday September 13, 2016 @08:34PM (#12493422)
It took me a while to figure this out.

I also grew up with italian espresso and I always wondered why all these crafty, specialist roasters (all over the world) can't do a drinkable espresso and always end up with undrinkable acid in a cup.

A lot of italian espresso blends are a mix Arrabica/Robusta. Robusta beans create the sought-after strong/bitterish italien espresso flavor and probably also reduce/mask/balance the acidity.

Robusta beans according to the crafty roasters are low quality garbage, and they only care about arrabica beans. Clever marketing by the arrabica industry? Robusta beans have a bad reputation because they are majorly used by cheap coffee brands - but not all robusta beans are the same either.

So because third wave/hipster coffee shops only do arrabica, but italian style espresso needs a blend. That's why we can't have a good things.

I simply order espresso machiato when i want an espresso, the bit of milk foam reduces acidity to an acceptable level.

There is a longer article somewhere on nytimes about this topic. can't find it anymore.

Re:The forgotten underground world of Swiss bunkers on Monday September 05, 2016 @07:56PM (#12432887)
The cellar of my home in Switzerland also acts as a bunker and has massive concrete doors (0.5m thick). When I was a kid, inspectors came by to check that enough water and food was stocked and not too much stuff inside the cellar. There was also a list of which bunkerless neighbour you have to host in case of emergency.
Re:Ask HN: How to start a successful side business on Monday August 08, 2016 @10:15AM (#12247913)
Basically, get a lot of domain knowledge about a market, understand your customers, etc. Build trust. Don't focus on profit initially.
Re:Ask HN: How to start a successful side business on Friday August 05, 2016 @02:14AM (#12230379)
Pick a niche market. Talk with 5 businesses in that niche market about their pain points. Discuss with them their painpoints, repeating tasks or reports. Then crystalize a problem that all of these businesses have in common. Find a freelancer that creates a quick&dirty prototype that solves the problem to some extend. Show them the prototype and have them subscribe to a 50-100$ plan. Fix all bugs in a reasonable timeframe. Now either automate more of their work, or find more people in that niche to buy your software.

Niche markets: Pick any existing popular SaaS that non techies use that have an API and some community (discussion board or forum) you can reach out to. Ecommerce: Shopify, bigcommerce, magento. Payments: stripe, wordpress, stripe, braintree. Accounting: xero, quickbooks.

- Do not code yourself, it requires great discipline. It's always more fun to code than to talk with customers. - Businesses are happy paying money even for a terrible product if it makes their lives easier. - People love to talk about their problems (aka how you can extract money from them). - There's multiple ways to start a business, this approach is just one of them. - Don't read too much blog posts and business books about online businesses. They are confusing you and holding you back. Business is a skill like programming, you learn more actually coding, than reading about how to code.