diff --git a/content/posts/about-me.md b/content/posts/about-me.md
index b4c6477..c960452 100644
--- a/content/posts/about-me.md
+++ b/content/posts/about-me.md
@@ -1,5 +1,5 @@
 +++
-title = "About me."
+title = "About me \\U0001F44B ."
 author = ["Zachary Billman"]
 date = 2022-04-03
 draft = false
diff --git a/content/posts/roasting-coffee-at-home/index.md b/content/posts/roasting-coffee-at-home/index.md
index c1b3cd8..b75838e 100644
--- a/content/posts/roasting-coffee-at-home/index.md
+++ b/content/posts/roasting-coffee-at-home/index.md
@@ -1,5 +1,5 @@
 +++
-title = "Roasting coffee at home :coffee: ."
+title = "Roasting coffee at home."
 author = ["Zachary Billman"]
 date = 2022-07-14
 tags = ["coffee"]
@@ -37,7 +37,7 @@ If you ever find yourself on a coffee roasting forum and bring up the SR800, som
 
 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.
 
-{{< gallery match="images/sr800/*" sortOrder="desc" rowHeight="150" margins="5" thumbnailResizeOptions="600x600 q90 Lanczos" showExif=true previewType="blur" embedPreview="true" >}}
+{{< gallery match="images/sr800/*" sortOrder="asc" rowHeight="150" margins="5" thumbnailResizeOptions="600x600 q90 Lanczos" showExif=true previewType="blur" embedPreview="true" >}}
 
 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.