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@@ -306,3 +306,8 @@ Don't worry, that is the extent of all of my coffee spending (for now). I am a v
 As 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.
 
 Happy coffee-ing! :coffee:
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+* Medicine :@medicine:
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+** TODO Third year of medical school is an amazing thing I'll never do again. :medschool:training: