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@ -91,7 +91,7 @@ This makes for very interesting basketball viewing parties with my Duke friends!
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"articleBody": "Welcome to my site! My name is Zachary Billman. I’m an MD-PhD student at UNC Chapel Hill in Ed Miao’s lab. The curious reader may be thinking: “But Zach, Ed Miao’s lab is at Duke now! What does that make you?” What an astute question! I am a card-carrying UNC Microbiology and Immunology student who happens to have all of their research take place at Duke. This move was quite a trial, especially when compounded with the onset of the pandemic. I suspect my research timeline suffered, though this is an extremely minor inconvenience compared to the tragedy the pandemic caused. This makes for very interesting basketball viewing parties with my Duke friends!\nMy research and scientific interests. I am broadly interested in innate immunology. I am in the 4th year of my PhD studying the host-pathogen interaction between the intracellular fungus Histoplasma capsulatum and macrophages. There are many unstudied curiosities regarding the innate immune response to Histoplasma spp. and other intracellular fungi that I think are quite interesting. Stay tuned, hopefully there is a major breakthrough to report here someday.\nHobbies I may write about. Besides my science, I am interested in birding, baking sourdough bread (I swear I began years before the pandemic, though hearing of people baking bread brings me joy no matter when they first began!), board games, roasting coffee, and self-hosting free and open source software. Over the course of the pandemic, I have learned how to maintain a basic suite of services on a server I rent that have replaced my need for Google Photos and Google Drive. I’m hoping to be able to move away from these platforms entirely soon. I think they provide a great service, but at a substantial cost to privacy. Hopefully more to be said about my thoughts on FOSS soon! I also transitioned my old, (and quite frankly, embarassingly slow) managed Wordpress site with this lean, static site made in Hugo that I host myself. Now that I have mangled together some CSS to get my precious sidenotes up and running again, I’m ready to begin putting some ideas to paper. I love marginalia. I’m not sure if this is unique to me, but I seem to get caught up in parenthetical / tangential thoughts very often, and I think using an Edward Tufte-esque sidenote is a great way for me to communicate in this way without distracting the reader too much. It seems marginalia such as this have been used throughout history, so perhaps it is normal, but most people can keep their thoughts focused better than me. The implementation I use is inspired by the Tufte CSS project and largely taken from this incredibly helpful post found at scripter.co. I’m quite proud of my progress in administering my server and self-hosting useful services.\nThe future of this site. On this site I plan to post updates about my journey through med school, grad school, and self-hosting I would like to share with the world. I have been helped immensely by many others’ advice and I hope to impart similar tips to others someday. I suspect most posts will be about much lighter fare, like whatever hobbies tickle my fancy at the time.\n",
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"articleBody": "Welcome to my site! My name is Zachary Billman. I’m an MD-PhD student at UNC Chapel Hill in Ed Miao’s lab. The curious reader may be thinking: “But Zach, Ed Miao’s lab is at Duke now! What does that make you?” What an astute question! I am a card-carrying UNC Microbiology and Immunology student who happens to have all of their research take place at Duke. This move was quite a trial, especially when compounded with the onset of the pandemic. I suspect my research timeline suffered, though this is an extremely minor inconvenience compared to the tragedy the pandemic caused. This makes for very interesting basketball viewing parties with my Duke friends!\nMy research and scientific interests. I am broadly interested in innate immunology. I am in the 4th year of my PhD studying the host-pathogen interaction between the intracellular fungus Histoplasma capsulatum and macrophages. There are many unstudied curiosities regarding the innate immune response to Histoplasma spp. and other intracellular fungi that I think are quite interesting. Stay tuned, hopefully there is a major breakthrough to report here someday.\nHobbies I may write about. Besides my science, I am interested in birding, baking sourdough bread (I swear I began years before the pandemic, though hearing of people baking bread brings me joy no matter when they first began!), board games, roasting coffee, and self-hosting free and open source software. Over the course of the pandemic, I have learned how to maintain a basic suite of services on a server I rent that have replaced my need for Google Photos and Google Drive. I’m hoping to be able to move away from these platforms entirely soon. I think they provide a great service, but at a substantial cost to privacy. Hopefully more to be said about my thoughts on FOSS soon! I also transitioned my old, (and quite frankly, embarrassingly slow) managed WordPress site with this lean, static site made in Hugo that I host myself. Now that I have mangled together some CSS to get my precious sidenotes up and running again, I’m ready to begin putting some ideas to paper. I love marginalia. I’m not sure if this is unique to me, but I seem to get caught up in parenthetical / tangential thoughts very often, and I think using an Edward Tufte-esque sidenote is a great way for me to communicate in this way without distracting the reader too much. It seems marginalia such as this have been used throughout history, so perhaps it is normal, but most people can keep their thoughts focused better than me. The implementation I use is inspired by the Tufte CSS project and largely taken from this incredibly helpful post found at scripter.co. I’m quite proud of my progress in administering my server and self-hosting useful services.\nThe future of this site. On this site I plan to post updates about my journey through med school, grad school, and self-hosting I would like to share with the world. I have been helped immensely by many others’ advice and I hope to impart similar tips to others someday. I suspect most posts will be about much lighter fare, like whatever hobbies tickle my fancy at the time.\n",
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"datePublished": "2022-04-03T00:00:00Z",
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@ -202,7 +202,7 @@ This makes for very interesting basketball viewing parties with my Duke friends!
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<span class="sidenote-number"><small class="sidenote">
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I’m hoping to be able to move away from these platforms entirely soon. I think they provide a great service, but at a substantial cost to privacy. Hopefully more to be said about my thoughts on FOSS soon!
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</small></span>
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I also transitioned my old, (and quite frankly, embarassingly slow) managed Wordpress site with this lean, static site made in Hugo that I host myself. Now that I have mangled together some CSS to get my precious sidenotes up and running again, I’m ready to begin putting some ideas to paper.
|
||||
I also transitioned my old, (and quite frankly, embarrassingly slow) managed WordPress site with this lean, static site made in Hugo that I host myself. Now that I have mangled together some CSS to get my precious sidenotes up and running again, I’m ready to begin putting some ideas to paper.
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<span class="sidenote-number"><small class="sidenote">
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I love marginalia. I’m not sure if this is unique to me, but I seem to get caught up in parenthetical / tangential thoughts very often, and I think using an <a href="https://www.edwardtufte.com/bboard/q-and-a-fetch-msg?msg_id=0000ld">Edward Tufte-esque</a> sidenote is a great way for me to communicate in this way without distracting the reader too much. It seems<a href="https://en.wikipedia.org/wiki/Marginalia"> marginalia</a> such as this have been used throughout history, so perhaps it is normal, but most people can keep their thoughts focused better than me. The implementation I use is inspired by the <a href="https://github.com/edwardtufte/tufte-css">Tufte CSS project</a> and largely taken from <a href="https://scripter.co/sidenotes-using-only-css/">this incredibly helpful post found at scripter.co</a>.
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</small></span>
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@ -217,10 +217,10 @@ I’m quite proud of my progress in administering my server and self-hosting
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<a class="next" href="https://www.zacharybillman.com/posts/roasting-coffee-at-home/">
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<a class="next" href="https://www.zacharybillman.com/posts/ms3-year-is-magical/">
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<span class="title">Next »</span>
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<br>
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<span>Roasting coffee at home. ☕</span>
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<span>The third year of medical school is magical.</span>
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<a class="entry-link" aria-label="post link to About me. 👋" href="https://www.zacharybillman.com/posts/about-me/"></a>
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<article class="post-entry">
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<header class="entry-header">
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<h2 class="entry-hint-parent">The third year of medical school is magical.
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<div class="entry-content">
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<p>It’s over. My third year of medical school is officially behind me. I managed to get in a grand total of zero blog posts during grad school, so here’s to a new year with hopefully some more thoughts being shared. I have a lot to reflect on from the past year. It was wonderful. I wish everyone could experience what I did this past year. I think it goes without saying:
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...</p>
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<footer class="entry-footer"><span title='2025-03-08 00:00:00 +0000 UTC'>Saturday, March 8, 2025</span> · 12 min · Zachary Billman</footer>
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<a class="entry-link" aria-label="post link to The third year of medical school is magical." href="https://www.zacharybillman.com/posts/ms3-year-is-magical/"></a>
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<h2 class="entry-hint-parent">Roasting coffee at home. ☕
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<description>Recent content in Posts on Zachary Billman</description>
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<lastBuildDate>Sat, 08 Mar 2025 00:00:00 +0000</lastBuildDate>
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<title>About me. 👋</title>
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@ -19,6 +19,14 @@
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This move was quite a trial, especially when compounded with the onset of the pandemic. I suspect my research timeline suffered, though this is an extremely minor inconvenience compared to the tragedy the pandemic caused.
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This makes for very interesting basketball viewing parties with my Duke friends!</p></description>
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<title>The third year of medical school is magical.</title>
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<link>https://www.zacharybillman.com/posts/ms3-year-is-magical/</link>
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<pubDate>Sat, 08 Mar 2025 00:00:00 +0000</pubDate>
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<guid>https://www.zacharybillman.com/posts/ms3-year-is-magical/</guid>
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<description><h2 id="it-s-over-dot">It&rsquo;s over.</h2>
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<p>My third year of medical school is officially behind me. I managed to get in a grand total of <em>zero</em> blog posts during grad school, so here&rsquo;s to a new year with hopefully some more thoughts being shared. I have a lot to reflect on from the past year. It was wonderful. I wish everyone could experience what I did this past year. I think it goes without saying:</p></description>
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<title>Roasting coffee at home. ☕</title>
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@ -90,7 +90,7 @@ My pandemic hobby is similar, but different in that it often feels like a chore,
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"articleBody": "I, like many others, picked up a new hobby during the pandemic. Other people’s hobbies may bring them joy. This could be for many reasons. There is the joy of creating something from scratch. You can revel in your thriftiness. You can embrace the pride when you recognize that your creation is on par (or better!) than what you can buy. I feel like these are embodied in the sourdough craze that caught fire early on in COVID. Dare I say that I did this before it was cool? 😎 I baked two loaves of bread almost every weekend through med school. Maybe I should bring that back, it’s been a while since I brought out the ole’ starter. My pandemic hobby is similar, but different in that it often feels like a chore, costs more money, and often turns out worse than what I can buy. Of course, I am talking about how I’ve started roasting my own coffee at home.\nI’m not sure where this idea was planted into my brain. I don’t think I know anyone who roasts their own beans, and I certainly didn’t know how. I didn’t even drink coffee regularly until after college! I guess that extra time on the computer sent me down a rabbithole I have yet to emerge from.\nFirst, I want to preface the following with a disclaimer: This is not a detailed guide about how to roast your own coffee. If you are interested, I recommend checking out the How To Roast Your Own Coffee guide at Sweet Maria’s as a starting point. There is also the /r/roasting subreddit if that is your cup of tea. My only warning is there will be a lot of smoke. Roast your coffee outside, for Pete’s sake!\nIt all started with a trusty popcorn popper. There are a few things you want when you roast coffee:\nAir hot enough to roast coffee Remove the chaff from the beans Turns out that a classic popcorn popper fits the bill, as long as it has an upwards airflow and doesn’t let the chaff fall into the heating element. There is a bit of a cult following for the West Bend Poppery 2 model, but that one seemed a bit pricey, so I settled for a very capable popper from Nostalgia.\nFigure 1: I got a good bit of milage out of my popcorn popper. If you are interested in roasting your own coffee I would give it a whirl.\nThings were simple back then. I still bought most of the coffee I drank, but I roasted enough to enjoy some freshly roasted coffee as an occasional treat. I ordered 10 pounds of green beans from Sweet Maria’s and life was good.\nThen I became a bit of a coffee snob.\nI could only roast 100 grams of coffee at a time in the popcorn popper, which is only enough for one pot of coffee in the morning for me. So it was time to upgrade. I bought the SR800 fluid bed roaster, which upped my roasting capacity and gave me finer control on temperature and airflow. Suffice to say my roasts improved a lot! At this point, I would consider my coffee good enough to sell at a farmer’s market to break even.\nIf you ever find yourself on a coffee roasting forum and bring up the SR800, someone is bound to bring up the famous RazzoRoasting extension tube. If you look for advice for how to use the SR800, I swear it’s assumed that you have this very specific accessory. …And so I bought one.\nDon’t worry, that is the extent of all of my coffee spending (for now). I am a very satisfied coffee roaster now. Check out this quick series of images going from the green beans to a nearly finished product! I can spend about 45 minutes and go from nothing to nearly 2 pounds of roasted beans, enough for about a week and a half of coffee. Not bad! The only downside is that now I feel like I need to buy coffee from local roasters to get my fix. There are certainly crueler fates.\nAs a sign off, I will share something that surprised me about coffee roasting. When I roast coffee, the most important cue to determine if the coffee is roasted is the sound. That’s right, not the color, not the smell, but the sound. When heating up a coffee bean, the water trapped inside eventually bursts out of the bean in a rapid expansion. This is called “first crack”, and indicates that the coffee is roasted enough to be drinkable. The expansion also releases the chaff from the bean. If you continue heating up the bean, you will eventually reach “second crack”. I think a solid medium roast is taken out just before second crack, so I try to take my coffee out to this point and it hasn’t proved me wrong yet.\nHappy coffee-ing! ☕\n",
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"articleBody": "I, like many others, picked up a new hobby during the pandemic. Other people’s hobbies may bring them joy. This could be for many reasons. There is the joy of creating something from scratch. You can revel in your thriftiness. You can embrace the pride when you recognize that your creation is on par (or better!) than what you can buy. I feel like these are embodied in the sourdough craze that caught fire early on in COVID. Dare I say that I did this before it was cool? 😎 I baked two loaves of bread almost every weekend through med school. Maybe I should bring that back, it’s been a while since I brought out the ole’ starter. My pandemic hobby is similar, but different in that it often feels like a chore, costs more money, and often turns out worse than what I can buy. Of course, I am talking about how I’ve started roasting my own coffee at home.\nI’m not sure where this idea was planted into my brain. I don’t think I know anyone who roasts their own beans, and I certainly didn’t know how. I didn’t even drink coffee regularly until after college! I guess that extra time on the computer sent me down a rabbithole I have yet to emerge from.\nFirst, I want to preface the following with a disclaimer: This is not a detailed guide about how to roast your own coffee. If you are interested, I recommend checking out the How To Roast Your Own Coffee guide at Sweet Maria’s as a starting point. There is also the /r/roasting subreddit if that is your cup of tea. My only warning is there will be a lot of smoke. Roast your coffee outside, for Pete’s sake!\nIt all started with a trusty popcorn popper. There are a few things you want when you roast coffee:\nAir hot enough to roast coffee Remove the chaff from the beans Turns out that a classic popcorn popper fits the bill, as long as it has an upwards airflow and doesn’t let the chaff fall into the heating element. There is a bit of a cult following for the West Bend Poppery 2 model, but that one seemed a bit pricey, so I settled for a very capable popper from Nostalgia.\nFigure 1: I got a good bit of mileage out of my popcorn popper. If you are interested in roasting your own coffee I would give it a whirl.\nThings were simple back then. I still bought most of the coffee I drank, but I roasted enough to enjoy some freshly roasted coffee as an occasional treat. I ordered 10 pounds of green beans from Sweet Maria’s and life was good.\nThen I became a bit of a coffee snob.\nI could only roast 100 grams of coffee at a time in the popcorn popper, which is only enough for one pot of coffee in the morning for me. So it was time to upgrade.\nI bought the SR800 fluid bed roaster, which upped my roasting capacity and gave me finer control on temperature and airflow. Suffice to say my roasts improved a lot! At this point, I would consider my coffee good enough to sell at a farmer’s market to break even.\nIf you ever find yourself on a coffee roasting forum and bring up the SR800, someone is bound to bring up the famous RazzoRoasting extension tube. If you look for advice for how to use the SR800, I swear it’s assumed that you have this very specific accessory. …And so I bought one.\nDon’t worry, that is the extent of all of my coffee spending (for now). I am a very satisfied coffee roaster now. Check out this quick series of images going from the green beans to a nearly finished product! I can spend about 45 minutes and go from nothing to nearly 2 pounds of roasted beans, enough for about a week and a half of coffee. Not bad! The only downside is that now I feel like I need to buy coffee from local roasters to get my fix. There are certainly crueler fates.\nAs a sign off, I will share something that surprised me about coffee roasting. When I roast coffee, the most important cue to determine if the coffee is roasted is the sound. That’s right, not the color, not the smell, but the sound. When heating up a coffee bean, the water trapped inside eventually bursts out of the bean in a rapid expansion. This is called “first crack”, and indicates that the coffee is roasted enough to be drinkable. The expansion also releases the chaff from the bean. If you continue heating up the bean, you will eventually reach “second crack”. I think a solid medium roast is taken out just before second crack, so I try to take my coffee out to this point and it hasn’t proved me wrong yet.\nHappy coffee-ing! ☕\n",
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"inLanguage": "en",
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"datePublished": "2022-07-14T00:00:00Z",
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@ -203,15 +203,15 @@ My pandemic hobby is similar, but different in that it often feels like a chore,
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<p>Turns out that a classic popcorn popper fits the bill, as long as it has an upwards airflow and doesn’t let the chaff fall into the heating element. There is a bit of a cult following for the <a href="https://www.ebay.com/sch/i.html?_from=R40&_trksid=p2334524.m570.l1313&_nkw=west+bend+poppery+ii+82102&_sacat=0&LH_TitleDesc=0&_odkw=west+bend+poppery+ii+82102&_osacat=0">West Bend Poppery 2 model</a>, but that one seemed a bit pricey, so I settled for <a href="https://nostalgiaproducts.com/collections/popcorn/products/aph200red">a very capable popper from Nostalgia</a>.</p>
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<figure><a href="./images/popcorn-popper.webp">
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<img loading="lazy" src="./images/popcorn-popper.webp"
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alt="Figure 1: I got a good bit of milage out of my popcorn popper. If you are interested in roasting your own coffee I would give it a whirl."/> </a><figcaption>
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<p><span class="figure-number">Figure 1: </span>I got a good bit of milage out of my popcorn popper. If you are interested in roasting your own coffee I would give it a whirl.</p>
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alt="Figure 1: I got a good bit of mileage out of my popcorn popper. If you are interested in roasting your own coffee I would give it a whirl."/> </a><figcaption>
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<p><span class="figure-number">Figure 1: </span>I got a good bit of mileage out of my popcorn popper. If you are interested in roasting your own coffee I would give it a whirl.</p>
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</figcaption>
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</figure>
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<p>Things were simple back then. I still bought most of the coffee I drank, but I roasted enough to enjoy some freshly roasted coffee as an occasional treat. I ordered 10 pounds of green beans from Sweet Maria’s and life was good.</p>
|
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<p>Then I became a bit of a coffee snob.</p>
|
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<p>I could only roast 100 grams of coffee at a time in the popcorn popper, which is only enough for one pot of coffee in the morning for me. So it was time to upgrade.
|
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I bought the <a href="https://www.sweetmarias.com/fresh-roast-sr800.html">SR800 fluid bed roaster</a>, which upped my roasting capacity and gave me finer control on temperature and airflow. Suffice to say my roasts improved a lot! At this point, I would consider my coffee good enough to sell at a farmer’s market to break even.</p>
|
||||
<p>I could only roast 100 grams of coffee at a time in the popcorn popper, which is only enough for one pot of coffee in the morning for me. So it was time to upgrade.</p>
|
||||
<p>I bought the <a href="https://www.sweetmarias.com/fresh-roast-sr800.html">SR800 fluid bed roaster</a>, which upped my roasting capacity and gave me finer control on temperature and airflow. Suffice to say my roasts improved a lot! At this point, I would consider my coffee good enough to sell at a farmer’s market to break even.</p>
|
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<p>If you ever find yourself on a coffee roasting forum and bring up the SR800, someone is bound to bring up the <a href="https://www.etsy.com/shop/RazzoRoasting?ref=simple-shop-header-name&listing_id=1105001328">famous RazzoRoasting extension tube</a>. If you look for advice for how to use the SR800, I swear it’s assumed that you have this very specific accessory. …And so I bought one.</p>
|
||||
<p>Don’t worry, that is the extent of all of my coffee spending (for now). I am a very satisfied coffee roaster now. Check out this quick series of images going from the green beans to a nearly finished product! I can spend about 45 minutes and go from nothing to nearly 2 pounds of roasted beans, enough for about a week and a half of coffee. Not bad! The only downside is that now I feel like I need to buy coffee from local roasters to get my fix. There are certainly crueler fates.</p>
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@ -593,10 +593,10 @@ I bought the <a href="https://www.sweetmarias.com/fresh-roast-sr800.html">SR800
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<li><a href="https://www.zacharybillman.com/tags/coffee/">Coffee</a></li>
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