Swiss national bank buying MSTR according to Luke Micic, https://www.youtube.com/watch?v=8mLtczoWNq0
Thats basically printing money to buy BTC no?
#asknostr #nostr #btc #macro #moon
First hour or so is garbage I think but at about 1h 20 they do say some interesting things about vaccines like vaccines cause inflammation which can lead to heart issues like Myocarditis. Not just from COVID vaccines but other ones also.
https://www.youtube.com/watch?v=iOQdjgdRcfA
#rogan #weinstein #podcast #grownostr
Playing around with BTC themes and famous movie poster art. This one is based on Fight Club.
Comes in digital JPEG (not ordinal or NFT) at 7200px x 10800px ie 24"x36" dimensions, 3000 DPI. See bitcoinia.store for more details.

Nostr feels more vibrant these days. I joined over a year ago now and it's definitely on the up. The more they censor the more we grow.
#grownostr #nostr #plebchain #btc
Some people I follow like Jeff Snider, Ed Dowd and Hugh Hendry calling for recession in next 6-24 months. Timing of it could lower the peak of coming BTC bull run. How does BTC perform in such a sell off in assets you think?
#btc #asknostr #macro #plebchain
Gotcha. Sounds fair. Check out the DCA by risk metric. You can stack more this way.
Japan to drop the maximum tax rate on #Bitcoin and crypto from 55% to 20%
#Bitcoin #BTC #Japan #Nostr
My friend in Tokyo who I recently Orange Pilled will be happy 😊
Do you dca a set amount or use risk metric and weighted dca?
Does primal use some sort of algo? When I go there it's as you say the same old big accounts but not much randoms. Seems manipulated.
Some interesting points made in here about macro BTC topics. New podcast on BTC for me.
https://www.youtube.com/watch?v=6iu25ZwwSDg
#btc #nostr #podcast #
My relays keep getting disconnected from every day sometimes multiple times a day. Anyone had this? Solution? Maybe my client needs changing.
#nostr #asknostr #nostrthoughts
I was walking down the street in Bali, Indonesia and started noticing the consumer culture here and I suppose everywhere. Buy junk junk junk. It all seemed like a trap for my mind to fall into... an attachment. I'm practicing letting go of attachments which is why I was thinking this way I suppose. I find I am very attached to food I noticed also.
#nostr #nostrthoughts #thoughts #consumerism #plebchain #grownostr
Anyone know a good online service for blowing up (upscaling) images?
Been using this one but be awesome if someone knew a free or better one. I run out of credits too easily on this one with the lower tier plan. https://imgupscaler.com/
#asknostr #plebchain #aiart #art #ai
BTC themed digital Art for wall hanging. This one based on 'Fight Club' Movie poster.
24"x36" Aspect 2:3. AI and human (by myself) creation used in this process.
See link in bio for purchase and more details.
#art #artstr #plebchain #nostr #grownostr #decoration #interior #design #interiordesign #decorate

When I learned to be a Barista in Aus back in the day they said a 'good' shot pour was 25s-30s to get a 30ml shot. If it was less than this then it was said that we hadnt extracted it properly and longer extracted too much although your taste comes into play also a bit. Either long or short pour didn't taste good, like bitter taste. Between 25s-30s taste was said to be maximised. If you like it bitter then this may not apply I suppose but most people dont in my experience although its v common to get a bitter coffee in many cafes I've been to.
If you wanted to play with this method you could... pour a shot as you normally do and time from start to finish to see how long it takes. If not in this range you could adjust either the grind or the hardness of the 'tamp' to change the time it takes to pour the 30ml shot.
By making a smaller (finer) grind your make the coffee particles smaller and hence the water takes longer to pass through the coffee. Larger grind would make it faster for the water to go through the coffee. If you are grinding your coffee yourself this is adjusted at the grinder. If not then you cant adjust but could play with the 'tamp' but adjusting the grind is much better.
The tamp is after you've added the coffee to the basket its often 'pressed' or tamped down with a flat round metal object called a 'tamper'. Pressing it also makes it more compact and harder/slower for the water to pass through. Mostly the size of the grind is used but this also plays a smaller part.
They went into more detail about humidity and how it changes over time of day, where the machine is etc and the humidity of the day could mean that a shot poured in 25s-30s in the morning could produce a shot pour outside of this range in the afternoon. As such they used to time each shot pour to notice if things had changed. If so they adjust grind again and tamp to get it back into range. If it was longer than 30s youd adjust grind larger to speed it up and lower the pour time. If it was shorter youd adjust the grind smaller to slow down the shot and get it back into range.
There ya go thats more or less a full day course in espresso how I learned it back in Aus. This was in like 2010 or so.

