UPDATE: Exodus is back up.
Last night I was toiling away on a hot computer, writing my book about the nascency of the dot com bubble, through my perspective, and was shocked to revisit some of my old trades. I keep copious records and have every single trade that I’ve ever done logged in one of my old books. I suppose because I was living through it then in real time, I wasn’t truly able to grasp the gravity of the winship. From the lows in October of 1998 thru the New Year, the Nasdaq rose more than 47%. I placed my entire damned book in stocks that rose 75% in a fortnight, leveraged x2 — because I didn’t know any better.
While this market is nice, quite gentlemanly, it’s nothing like back then.
Hey, but copper is up 2% this morning.
The Bitcoin market is in a dot com like bubble. One of my regrets is not trading it. I’ll be damned if I’m gonna trade it now, after the hyperbolic rise.
For those just tuning in, Exodus IS DOWN for everyone — even me. I’ve been up all night obsessing over it, since I’m a neurotic fucker and I am in contact with tech support who is working on it now. I can only surmise that I am cursed and these sort of details only happen to people like me.
As an aside, I’ve been making cold brew coffee recently. Pretty damn good, if I don’t say. Any of you jimmies make yourselves some cold brew coffee?
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There was dotCom bubble, there’s blockchain bubble now and gold/silver will be the next bubble.
Fly, how are you making cold brew? I’m a French Press guy. Do you suggest using more beans than you would for hot coffee, and then let it settle in the fridge?
I have this kitchen aide thingy with a filter. All you really need to do is put a decent amount of coffee with some water overnight. Strain and then refrigerate. Best iced coffee you’ll ever have. Smooth.
Yes you need more beans. When I make it in my french press I use half the water than if hot. If you have a scale, 7 g water per gram beans. Same ground size as if grinding for hot. I leave minimum 12 hrs at room temp. Press and serve over ice cubes. Like Fly said, smoothest coffee you’ll ever have. Then there’s nitro cold brew, which imo is on another level… enjoy!
I want in. Please provide the recipe in greater detail.
I see Nitro on the Starbucks site. Is that what you’re referring to?
As to the dot coms versus crypto bubbles, I don’t think the crypto bubble has seen it’s best days. It has yet to go mainstream. I still have many people asking me about getting into Bitcoin so I think it’s still quite early. To me, it’s not a bubble ready to burst until the masses are properly positioned to get their collective balls sliced off.
https://www.starbucks.com/menu/drinks/iced-coffee/nitro-cold-brew
The Starbucks nitro cold brew is decent. The nitrogen seems to dissipate really fast though, so that “creaminess” (like a stout) doesn’t last. If you’re in the west, Dutch Bros nitro cold brew is the best I’ve had.
I weigh out about 42 grams coarse ground beans into my french press. Add 294 grams water. Stir it well, and let it sit at least 12hrs. Press like you normally would and pour it over a glass of ice cubes (not crushed ice). As the ice melts. It will dilute the concentrated cold brew as you drink it. I drink it black. If you want to get fancy, Bruer makes a drip cold brew apparatus that will give you cold brew in about 3-4hrs. For that I grind the beans as if for drip coffee, at a ratio of 11 g water to a each gram of beans. Then use water and ice cubes to keep the water iced cold as it drips (1 drop per second) onto the grinds.
Excellent. Thank you.
Got a Toddy cold brew system. 40 bucks, makes a half gallon at a crack, you can’t really go wrong. Half cup of course fresh grounds, 8 cups of water. Don’t stir too much, just lightly agitate to moisten all the grounds. They say you don’t need to go over 24 hours but I’ve left town and it sat for 72 hours once. Stuff was vintage. Often I’ll tame down the concentrate with a splash of water.
Also, make yourself a tray of coffee ice cubes and don’t look back.
This nitro brew thing, does that mean using liquid Nitrogen?
No it’s compressed nitrogen gas injected into the coffee. The nitrogen gas bubbles are much tinier than carbon dioxide gas bubbles so it gives a creaminess to the beverage. It started out with beers and now made it into cold brew coffee.