Aarkon

I was reading GitLab's documentation (see link) on how to write to a repository from within the CI pipeline and noticed something: The described Docker executor is able to authenticate e.g. against the Git repository with only a private SSH key, being told absolutely nothing about the user's name it is associated with.
If I'm correct, that would mean that technically, I could authenticate to an SSH server without supplying my name if I use a private key?

I know that when I don't supply a user explicitly like ssh user@server or via .ssh/config, the active environment's user is used automatically, that's not what I'm asking.

The public key contains a user name/email address string, I'm aware, is the same information also encoded into the private key as well? If yes, I don't see the need to hand that info to an SSH call. If no, how does the SSH server know which public key it's supposed to use to challenge my private key ownership? It would have to iterate over all saved keys, which sounds rather inefficient to me and potentially unsafe (timing attacks etc.).

I hope I'm somewhat clear, for some reason I find it really hard to phrase this question.

My significant other doesn’t care nearly as much about coffee as I do, so we always have pre-ground supermarket coffee at home. Tastewise, it’s usually rather dull and bitter because apparently, that‘s what people expect coffee to taste like around here.

I wonder if there is a method/recipe that can compensate for those flaws. The Aeropress is pretty versatile, so going for lower temperatures and/or shorter extraction times comes to me as a natural first step in this investigation. Doing a pour over with this stuff feels like I‘m wasting precious V60 filter papers though tbh 😄

Any further suggestions? I own a V60, an Aeropress, a cheap drip coffee machine and the (in-) famous IKEA french press. My kettle only allows for adjustments in 10°C steps, but features a temperature display, so I can go reasonably precise on that end.

Cheers! ✌️

My grinder (Timemore Chestnut) isn’t of the super fancy kind that won’t ever produce any fines. So after some initial skepticism about the video’s topic, I was intrigued and gave it a try. And oh boy, does it make for a change in the result: Where I would normally set the grinder to 14 clicks, now I’m at 9 (where lesser is finer) and the coffee is still more on the sour side.

With the Aeropress, I’m experimenting with longer brew times, no big deal. Overall, I think I’m getting a more even, more efficient extraction with more strength per gram of coffee without the harshness you get when grinding too fine.
But for pour over, I’m unsure if I should really go any finer. The bed already was sort of muddy the last time. Do you have any experience on the topic you’d like to share? Have you tried slow feeding, and if yes, are you still doing it, and are you doing it for everything or only certain brew methods?