glad that you are making good progress in the digital realm. i presume that the custom programmed d s DAC will be affordable (in BF2 price range or perhaps even half that)?
anticipating new products that will again challenge the cost/performance ratio.
Wait one… You just used “custom programmed” and ”even half that (of bifrost)“ in the same sentence? In most realities, I’d laugh you right out of the hobby, once I found the breath to talk. But with Mike and Jason, it just might be possible…
Hey all,
Once upon a time I used to post here....
After dealing with:
1. Dual delta sigma designs on all of our less expensive DACs to keep them in production.
2. Dual DSP platforms on all of our higher end DACs to keep them in production (still in process, but getting better).
3. Translating our digital filter to FPGAs to keep our higher end DACs in production if all DSP platforms leave the planet.
I may actually post again!!
Really - not just an empty threat.
But what to talk about??
Wellllll,
1. The completion of our first ground-up custom programmed mega burrito delta sigma DAC. I used to think that ds designs sounded like a slapped ass. Turs out I was fulla Schiit, but completely? Stay tuned.
2. What's the diff between the dsp platforms and the diff between the less expensive DACs. More coming.
3. A whole new way of analog/digital coupling which is giving me a 35 year maxima in audio wood.
I know that Rob Watts uses DS on the FGPA for Chord products. I’m a big fan of the implementation. I’m excited to hear your “spin” on this technology. Taps vs the mega burrito.
Having a piccolo at back in black. Paris is great. Opéra bastille has good acoustics and fabulous sight lines. And Simone young conducted a FAST Parsifal. 1:40 first act - wow!
Having a piccolo at back in black. Paris is great. Opéra bastille has good acoustics and fabulous sight lines. And Simone young conducted a FAST Parsifal. 1:40 first act - wow!
I have been enjoying Florence despite the extremely hot weather (97° today) - saw the Duomo yesterday and the Uffizi today. Strauss's Elektra is coming up on Sunday, so I've been listening to it as much as I can, as I neglected to familiarize myself adequately with the opera before now, despite having seen it twice.
They absolutely blew me away with the quality and range. They have a menu of dozens - a good 20 or 25 - different single origin coffees for espresso. Brewing a filter is easy enough. But dialing in a bean for espresso is devilishly hard. It's not just chemistry (taste). It's the physics of how much pressure that specific roast creates against the machine. Tiny movements of the adjustment knob - a fraction of a millimeter - and the difference of a tenth of a gram in the portafilter make a big difference in the cup. Most shops have dedicated grinders for house espresso, single origin (or seasonal, or guest, or "fun") espresso, and decaf espresso.
Here, it was one EK43 for everything! Adjustments to grind, understanding of different doses, all of it in the head of the barista for dozens of coffees. And single origins are much harder than blends! They are by definition "one note" so if that note is not just right, the concentration is 10x what it is in a coffee. Filter coffee whispers for you to awaken. Espresso smacks you in the face.
Add to that a beautiful patio and mezzanine, super comfy chairs, a full kitchen with brunch service, and clean bathrooms, and it is a CLEAR winner on coffee in Florence. Nothing else holds a candle.
I spent 10 days in Italy back in 99' (Mostly up north, Florence was our most southerly destination and my favorite stop. There was a restaurant up on the side of one of the hills, "Carpe Diem" was the name if I remember correctly, with a great view of the city. My wife and I were visiting NYC as guests of one of her clients a few weeks earlier at a very upscale restaurant. One of the waiters overheard us discussing with her clients our upcoming trip to Italy. He worked at "Carpe Diem" before coming to New York and he gave us a note written on the back of his business card (that's right, the restaurant was so "posh" the waiters had business cards). We presented at "Carpe Diem" and were treated like royalty by the owners. We had a fantastic meal and a window seat during the meal so we could watch the sunset. Good times!
And here I was happy the last few weeks when I was in Europe traveling for work with the autogrind-autotamp-autobrew machines the normal restaurants had in: Poland (Katowice), Spain (Bilbao, Itsasondo, Azpeitia, Palencia), Austria (Linz), and Italy (Milan, Bergamo, Borgo Chiese, Mondolfo). Also got to learn what an agriturismo was in Italy this go around.
Also, I am happy with the grinder and drip coffee maker I use with coworkers thinking I am crazy for weighing the beans and measuring the water volume (1.5 oz whole to 20 fl. oz water).
And here I was happy the last few weeks when I was in Europe traveling for work with the autogrind-autotamp-autobrew machines the normal restaurants had in: Poland (Katowice), Spain (Bilbao, Itsasondo, Azpeitia, Palencia), Austria (Linz), and Italy (Milan, Bergamo, Borgo Chiese, Mondolfo). Also got to learn what an agriturismo was in Italy this go around.
Also, I am happy with the grinder and drip coffee maker I use with coworkers thinking I am crazy for weighing the beans and measuring the water volume (1.5 oz whole to 20 fl. oz water).
Out of curiousity, what is the source for your bean to water ratio? Only asking because what I use (and what is recommended by the manufacturer) for my drip machine is lighter on the beans, 39g whole beans to 21 fl oz water. Thanks.
With respect to the above requested discussions, I begin with Urd. Between redesigning all of our engines under duress due to supply chain issues I made an inadvertently fubar choice in violation of Moffat’s law number 2: “Early adopters always end up uncomfortably penetrated.” The early adoption of surface mount USB C connectors seemed like a proper idea for a new kind of USB out as well as Aux in transport. What could go wrong? Nothing, right? Only that the 1st generation connectors frequently fail in one direction only with the result that the connectors would work with only one of the two possible connection directions working. It was a classic moment of face-palming when I realized finally all I had to do was flip the USB C cable to make the thing finally work. With all of the distractions, it only took a couple of years to figure that out.
So we now have a dozen and a half beta transports for eval soon. (Please do NOT PM me or Denise just yet as we still have a final bug fix software update that Ivana should have done this week.) Stay tuned. I would tell you exactly when if I knew. I repeat, PLEASE DO NOT PM ME about this. Thanks.
With respect to the above requested discussions, I begin with Urd. Between redesigning all of our engines under duress due to supply chain issues I made an inadvertently fubar choice in violation of Moffat’s law number 2: “Early adopters always end up uncomfortably penetrated.” The early adoption of surface mount USB C connectors seemed like a proper idea for a new kind of USB out as well as Aux in transport. What could go wrong? Nothing, right? Only that the 1st generation connectors frequently fail in one direction only with the result that the connectors would work with only one of the two possible connection directions working. It was a classic moment of face-palming when I realized finally all I had to do was flip the USB C cable to make the thing finally work. With all of the distractions, it only took a couple of years to figure that out.
So we now have a dozen and a half beta transports for eval soon. (Please do NOT PM me or Denise just yet as we still have a final bug fix software update that Ivana should have done this week.) Stay tuned. I would tell you exactly when if I knew. I repeat, PLEASE DO NOT PM ME about this. Thanks.
Out of curiousity, what is the source for your bean to water ratio? Only asking because what I use (and what is recommended by the manufacturer) for my drip machine is lighter on the beans, 39g whole beans to 21 fl oz water. Thanks.
I am at least consistent - US Customary for both beans and water volume. I deal enough with metric at work and the headache that causes with American suppliers to not deal with it at home.
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