Blog

  • Benchmarking

    Benchmarking

    I enjoy hunting for NGS Benchmarks. The hobby started with geocaching, because geocaching.com used to include a database of benchmarks along with an easy way to log benchmark “finds”. Around 2022, though, the powers that be at geocaching.com decided to drop support for finding and logging benchmarks. They way they handled it left a lot to be desired (a topic for a different post), but as a business decision, cutting benchmarking loose made sense: the code base that supported benchmarking was undoubtedly aging and difficult to support; the benchmark database (a one-time snapshot of NGS data taken circa 2001) was out of date and impossible to properly update; and the number of people who logged benchmarks was very small relative to the entire population of geocachers. I was part of that minority, though, and I stopped logging benchmarks for about 2.5 years, but now I’m looking to take it back up.

    All in all, I logged 134 benchmarks on geocaching.com. Before they pulled the plug and deleted all my logs, I was able to save them by writing a (really ugly) script to scrape them from geocaching.com, and I now have an offline copy of all of my benchmark logs, including photos. My goal is eventually to post these on lpaulriddle.com, but they need a little bit more clean-up first. I also have all of my recoveries saved in GSAK (a Windows-based geocaching database), but as GSAK is end-of-life and no longer maintained, I don’t look at it as a long-term solution for tracking recoveries. Instead, going forward, I’m thinking about posting my benchmark recovery logs here. My plan is to create a “benchmarks” WordPress category, and create a blog post for each recovery. For the post title, I’ll likely use a combination of the benchmark PID and name. In the post itself, I’ll include the usual photos I take of the mark and its surroundings, along with a link to the NGS datasheet, and my log detailing the find.

    There’s also the question of how to find nearby benchmarks, now that they’re no longer listed on geocaching.com. Each cache page used to include a link to search for benchmarks near the cache. It was a little bit klunky, as there was no benchmark map, but it worked. I can also go to the NGS site, search for marks by county or latitude/longitude, download all the datasheets as a text file, convert it to GPX format with a tool called NGS_GPX, and then load the GPX into Cachly or my Garmin GPS to view the benchmarks on the map. This method is still possible, but kind of a pain, and hard to do without advance planning. My recent searches have turned up 2 websites that show benchmarks on a map:

    Both of these sites include benchmark coordinates and quick links to NGS datasheets for each mark. It remains to be seen whether either site is mobile-friendly. In the field, it would be very handy to see the map on my phone along with my current location. At the very least, I’ll need a way to easily pull the benchmark data into an app like Cachly so that I can navigate to the marks, e.g. by copying and pasting the coordinates. I will see how it goes and report back.

  • LO0996 SALT LAKE CITY ST CAPITOL DOME

    LO0996 SALT LAKE CITY ST CAPITOL DOME

    PROGRAM = datasheet95, VERSION = 8.12.5.19
    Starting Datasheet Retrieval...
    1    National Geodetic Survey, Retrieval Date = MAY 10, 2025 19:10:37 EDT
     LO0996 ***********************************************************************
     LO0996  DESIGNATION -  SALT LAKE CITY ST CAPITOL DOME
     LO0996  PID         -  LO0996
     LO0996  STATE/COUNTY-  UT/SALT LAKE
     LO0996  COUNTRY     -  US
     LO0996  USGS QUAD   -  SALT LAKE CITY NORTH (2017)
     LO0996
     LO0996                         *CURRENT SURVEY CONTROL
     LO0996  ______________________________________________________________________
     LO0996* NAD 83(1994) POSITION- 40 46 38.60782(N) 111 53 17.53048(W)   ADJUSTED
     LO0996* NAVD 88 ORTHO HEIGHT -  1391.    (meters)     4564.    (feet) SCALED
     LO0996  ______________________________________________________________________
     LO0996  GEOID HEIGHT    -        -16.748 (meters)                     GEOID18
     LO0996  LAPLACE CORR    -         14.43  (seconds)                    DEFLEC18
     LO0996  HORZ ORDER      -  THIRD
     LO0996
     LO0996.The horizontal coordinates were established by classical geodetic methods
     LO0996.and adjusted by the National Geodetic Survey in November 1997.
     LO0996
     LO0996.The orthometric height was scaled from a topographic map.
     LO0996
     LO0996.Significant digits in the geoid height do not necessarily reflect accuracy.
     LO0996.GEOID18 height accuracy estimate available here.
     LO0996
     LO0996.Click photographs - Photos may exist for this station.
     LO0996
     LO0996.The Laplace correction was computed from DEFLEC18 derived deflections.
     LO0996
     LO0996. The following values were computed from the NAD 83(1994) position.
     LO0996
     LO0996;                    North         East     Units Scale Factor Converg.
     LO0996;SPC UT C     - 2,271,421.566   467,227.817   MT  1.00003419   -0 14 55.2
     LO0996;SPC UT C     - 7,452,155.59  1,532,896.60   sFT  1.00003419   -0 14 55.2
     LO0996;UTM  12      - 4,514,425.280   425,049.570   MT  0.99966914   -0 34 48.5
     LO0996
     LO0996!             -  Elev Factor  x  Scale Factor =   Combined Factor
     LO0996!SPC UT C     -   0.99978448  x   1.00003419  =   0.99981867
     LO0996!UTM  12      -   0.99978448  x   0.99966914  =   0.99945369
     LO0996
     LO0996_U.S. NATIONAL GRID SPATIAL ADDRESS: 12TVL2504914425(NAD 83)
     LO0996
     LO0996                          SUPERSEDED SURVEY CONTROL
     LO0996
     LO0996  NAD 83(1993)-  40 46 38.60752(N)    111 53 17.53042(W) AD(       ) 3
     LO0996  NAD 83(1986)-  40 46 38.59646(N)    111 53 17.52137(W) AD(       ) 3
     LO0996  NAD 27      -  40 46 38.78981(N)    111 53 14.75312(W) AD(       ) 3
     LO0996
     LO0996.Superseded values are not recommended for survey control.
     LO0996
     LO0996.NGS no longer adjusts projects to the NAD 27 or NGVD 29 datums.
     LO0996.See file dsdata.pdf to determine how the superseded data were derived.
     LO0996
     LO0996_MARKER: 87 = DOME
     LO0996_SATELLITE: THE SITE LOCATION WAS REPORTED AS NOT SUITABLE FOR
     LO0996+SATELLITE: SATELLITE OBSERVATIONS - July 08, 2012
     LO0996
     LO0996  HISTORY     - Date     Condition        Report By
     LO0996  HISTORY     - 1962     FIRST OBSERVED   CGS
     LO0996  HISTORY     - 1966     GOOD             CGS
     LO0996  HISTORY     - 1973     GOOD             NGS
     LO0996  HISTORY     - 1980     GOOD             NGS
     LO0996  HISTORY     - 20030921 GOOD             USPSQD
     LO0996  HISTORY     - 20060616 GOOD             GEOCAC
     LO0996  HISTORY     - 20100816 GOOD             GEOCAC
     LO0996  HISTORY     - 20110330 GOOD             GEOCAC
     LO0996  HISTORY     - 20120708 GOOD             GEOCAC
     LO0996
     LO0996                          STATION DESCRIPTION
     LO0996
     LO0996'DESCRIBED BY COAST AND GEODETIC SURVEY 1962 (JCC)
     LO0996'STATION IS THE CENTER OF THE HIGHEST PART OF THE UTAH STATE
     LO0996'CAPITOL DOME.  IT IS LOCATED ABOUT 1 MILE NORTH OF THE CENTER
     LO0996'OF SALT LAKE CITY.
     LO0996
     LO0996                          STATION RECOVERY (1966)
     LO0996
     LO0996'RECOVERY NOTE BY COAST AND GEODETIC SURVEY 1966 (RKB)
     LO0996'THE STATION WAS RECOVERED AS DESCRIBED IN GOOD CONDITION AS
     LO0996'DESCRIBED IN THE 1962 DESCRIPTION.
     LO0996
     LO0996                          STATION RECOVERY (1973)
     LO0996
     LO0996'RECOVERY NOTE BY NATIONAL GEODETIC SURVEY 1973 (JRS)
     LO0996'THE SALT LAKE CITY STATE CAPITOL DOME 1962, WAS VISITED AND
     LO0996'RECOVERED AS DESCRIBED IN 1962.
     LO0996
     LO0996                          STATION RECOVERY (1980)
     LO0996
     LO0996'RECOVERY NOTE BY NATIONAL GEODETIC SURVEY 1980 (DRM)
     LO0996'STATION WAS RECOVERED AS DESCRIBED.
     LO0996'
     LO0996'AIRLINE DISTANCE AND DIRECTION FROM NEAREST TOWN
     LO0996'DOWNTOWN SALT LAKE CITY.
     LO0996
     LO0996                          STATION RECOVERY (2003)
     LO0996
     LO0996'RECOVERY NOTE BY US POWER SQUADRON 2003 (RTK)
     LO0996'RECOVERED IN GOOD CONDITION.
     LO0996
     LO0996                          STATION RECOVERY (2006)
     LO0996
     LO0996'RECOVERY NOTE BY GEOCACHING 2006 (CB)
     LO0996'RECOVERED IN GOOD CONDITION.
     LO0996'THE CAPITOL DOME IS UNDER RENOVATION THIS DATE.
     LO0996
     LO0996                          STATION RECOVERY (2010)
     LO0996
     LO0996'RECOVERY NOTE BY GEOCACHING 2010 (GAH)
     LO0996'ITALIAN RENAISSANCE REVIVIAL BUILDING TOPPED WITH OLIGOCENE QUARTZ
     LO0996'MONZONITE (FROM LITTLE COTTONWOOD CANYON IN THE WASATCH RANGE), COPPER
     LO0996'COVERED NEOCLASSICAL DOME (AFTER BRAMANTE'S TEPIETTO IN ROME) AND
     LO0996'CUPOLA TOPPED BY A SMALL BALL, 301 FEET TALL FROM GROUND FLOOR, 285
     LO0996'FEET FROM MAIN FLOOR TO TOP OF COUPOLA.  ORIGINALLY DEDICATED OCT 9,
     LO0996'1916.
     LO0996'RESTORATION AND SEISMIC UPGRADE MENTIONED IN 2006 REPORT WAS COMPLETED
     LO0996'AND BUILDING REOPENED JAN 4, 2008.
     LO0996
     LO0996                          STATION RECOVERY (2011)
     LO0996
     LO0996'RECOVERY NOTE BY GEOCACHING 2011 (BRB)
     LO0996'RECOVERED IN GOOD CONDITION.
     LO0996
     LO0996                          STATION RECOVERY (2012)
     LO0996
     LO0996'RECOVERY NOTE BY GEOCACHING 2012 (RFC)
     LO0996'RECOVERED IN GOOD CONDITION.

    Log: Recovered in good condition while walking around Salt Lake City as we wait for our son’s climbing competition to start. We had our Lyft drop us off at Temple Square, and from there, we took the steep uphill walk to the capitol. We were short on time, but were able to check out the visitor center and take a few photos of this very impressive building.

  • Kross Costa Rica Finca Las Lajas

    Kross Costa Rica Finca Las Lajas

    • Beans: Costa Rica (Finca Las Lajas)
      • Roaster: Kross Coffee Roasters (Chania [Crete], Greece)
      • Origin: Costa Rica (Alajuela – West Valley)
      • Roast level: Light
      • Roast date: TBD (early April 2025)
      • Purchase date: 4/15/2025 at Kross Coffee Roasters in Chania
        First cup: 4/28/2025
        Last cup: 5/8/2025
      • Process: Honey; Varietal: Caturra; Elevation: 1750 MASL
      • Tasting notes: Raisins, hazelnuts, citrus (moderate acidity)
    • V60:
      • 20g coffee / 300g water (1:15)
      • Ode: 2
      • Water at 99°C
      • Recipe: Single Cup V60 Pourover with 36-40g bloom water – finishes 02:40-2:45 with size 2 V60, 2:30 with size 1 V60

    This was the only local coffee roaster I ran across during our 2-week Mediterranean cruise. There may have been others, but after buying this, I didn’t look any further, as I had limited suitcase space. Coffee beans are more expensive in Greece than the USA for sure, as I paid €18 (around $20-21), and the bag is only 250g, or roughly 9 ounces. That works out to about $26-27 for 12 ounces, which is around 30-40% more than I’d expect to pay for this grade of coffee in the US. I can’t complain, though, as everything is more expensive in our current geopolitical climate. The coffee itself is exactly as described on the box. Roast level isn’t mentioned, but the beans are obviously light roasted based on their color. Taste is nutty and fruity with an acidic finish. Quite nice overall.

    5/9: I finished these up yesterday. This was a little bit more on the fruity/acidic side than I tend to prefer, but I still enjoyed it. Next up is another pair of light roasts that I picked up in Salt Lake City.

  • Early April Run Notes

    Early April Run Notes

    The weather early this spring has been like a roller coaster: warm and humid one day, cold and windy the next, rinse, repeat. We’ve had 3 days where it has gotten up into the 80s, followed by a couple of days in the 50s and 60s, and today we were back up near 80. Next Tuesday night, there’s a chance we might have a freeze. Welcome to April in Maryland!

    Today was the first run I’ve taken in high humidity this year. Something has been dogging my runs over the past couple of weeks. While I haven’t really had a sensation that I was struggling or “hitting the wall”, my average pace has been off by 45-60 seconds/mile, and my energy has been lower (including with other activities like biking and walking). By all accounts, today figured to continue that trend: I’m stressed out and anxious about several things (long story); I slept poorly last night; and weather and schedule conspired to prevent me from running until 1:00pm. Morning is my preferred time of day to run, and for some reason, I always feel a little bit “off” when I run later in the day. Surprisingly, though, today’s run felt great: my energy and form were good, and I finished at a respectable 10:45/mile, which is a good 15 seconds/mile faster than any of my more recent runs, and in line with what I would call my “baseline” speed for this kind of weather. Running is a great way to beat stress: when I get anxious, I develop a “fight or flight” response, which really gets my adrenaline going. Running burns off all of that nervous energy and releases endorphins, which calm me down and improve my mood — a win-win all around.

  • Zeke’s Black & Orange Blend

    Zeke’s Black & Orange Blend

    • Beans: Black & Orange Blend
      • Roaster: Zeke’s Coffee (Baltimore, MD)
      • Roast level: Dark (7/8)
      • Origin: Brazil, Colombia
      • Roast date: 03/24/2025
      • Purchase date: 03/29/2025 at Green Valley Marketplace (Elkridge, MD)
      • First cup brewed: 03/30/2025
      • Tasting notes: “Nutty notes of liquor and baker’s chocolate / medium acidity”
    • V60:
      • 21g coffee / 300g water (1:14.3)
      • Ode: 4
      • Water at 90°C
      • Recipe: Single Cup V60 Pourover with 60g pulses- finishes 02:40-02:45

    I’m finally all caught up with coffee notes. I’m actually still near the beginning of this bag. As I remember, I’m going to try to start noting the date I brewed my first and last cup of each bag along with roast and purchase dates. That will give me a better sense of freshness to correlate with my notes, and also an idea of how long it takes me to go through bags in general.

    It had been a couple of months since I last had a dark roast. I used to just assume that immersion (e.g. French/AeroPress) was always going to be better with dark roasts, but my usual V60 method has worked out fairly well for the last couple of bags I’ve brewed. This one is no exception. As I typically do, I went with cooler water and a slightly stronger ratio than I typically use for medium/light roasts. The first few cups have been smooth, roasty, and not overly bitter — pretty much how I like dark roasts to taste. I may end up having to freeze some of this if I can’t finish the (1lb) bag by middle of next week, so it will be interesting to see how that works out.

  • Gracefully Colombian Decaf

    Gracefully Colombian Decaf

    • Beans: Colombian Mountain Water Process Decaf
      • Roaster: Gracefully Coffee Roasters (Baltimore, MD)
      • Roast level: Medium
      • Origin: Colombia
      • Roast date: 02/12/2025
      • Purchase date: 02/21/2025 at Gracefully Curbside Cafe (2601 N Rolling Rd Ste 104, Windsor Mill, MD)
      • Tasting notes: milk chocolate, caramel, citrus
    • V60:
      • 20g coffee / 300g water (1:15)
      • Ode: 4 to 4+1
      • Water at 92-95°C
      • Recipe: Single Cup V60 Pourover (60g pulses) – finishes around 03:30

    This is another pretty good decaf. It’s definitely on par with the offerings from Brewing Good and Rise Up, and I’ll likely cycle through these (depending on availability/freshness; Rise Up can be hit-or-miss around here) until another local competitor comes along. The grounds draw down fairly slowly, though not as slowly as the Brewing Good decaf. I brewed most of the single cups in a size 1 V60, and double cups in the size 2. We’ve taken a long time to go through this bag, and as of this writing, it’s over 6 weeks past roast date and starting to degrade a little bit. I brewed most of the early cups at grind 4 and water at 95°C, but more recently, I noticed some slight bitterness, so I backed off to 4+1/92.

  • Black Acres Seya Blend

    Black Acres Seya Blend

    • Beans: Seya Blend
      • Roaster: Black Acres Roastery (Baltimore, MD)
      • Roast level: Medium
      • Origin: Pau Brasil + Organic Ethiopia Limu Grade 2
      • Roast date: around 3/10/2025
      • Purchase date: 03/13/2025 or 03/14/2025 at Lexington Market, Baltimore, MD
      • Process: variety
      • Tasting notes: Chocolate bar, sweet berries
    • V60:
      • 19g-20g coffee / 300g water (1:16-1:15)
      • Ode: 2+1
      • Water at 95°C
      • Recipe: Single Cup V60 Pourover (60g pulses) – finishes around 03:00

    I’m a little behind with writing this up, as I finished the bag last week. I kept the bag around so that I could record the roast date, but can’t find it at the moment. When it turns up, I’ll update the post.

    These beans have a relatively slow draw-down time. I brewed almost all of the cups with a size 1 V60. A 300g cup is about the limit with this size. I mostly agree with the stated tasting notes- the cups had kind of a rich, milk chocolaty mouthfeel with a little bit of fruitiness to go with it. I thought it was pretty good. There was a bit of a drop-off in extraction towards the end of the (12oz) bag, with my last 2 or 3 cups tasting a little bit weak. I could probably compensate by grinding a little finer.

  • Gracefully Papua New Guinea

    Gracefully Papua New Guinea

    • Beans: Papua New Guinea Nebilyer Valley A
      • Roaster: Gracefully Coffee Roasters (Baltimore, MD)
      • Roast level: Medium
      • Origin: Papua New Guinea
      • Roast date: 02/20/2025
      • Purchase date: 02/21/2025 at Gracefully Curbside Cafe (2601 N Rolling Rd Ste 104, Windsor Mill, MD)
      • Elevation: 1350; Varietals: Bourbon, Typica; Process: Washed; Drying Process: patio drying
      • Tasting notes: extra dark chocolate, toffee, red apple
    • V60:

    I first brewed these with pretty typical settings: grind 3, 95C water, 60g pulses. The first couple of cups were good, but then I started getting sour/under-extracted cups. The beans draw down pretty quickly, finishing up at 2:30-2:35, which I’ve often found isn’t enough time to get everything fully extracted. In the past, when I’ve had beans like this, I’ve ended up going to an immersion brew with the AeroPress. However, at the moment, my AeroPress is at my office at UMBC. Rather than breaking out the French press, I decided to try modifying my V60 technique. Usually, I pour 5 “pulses” of 60g water, and finish pouring at 02:00. For this experiment, I tried pouring 6 “pulses” of 50g, finishing at 02:20. This kept water in the cone until around 03:00, theoretically allowing for more extraction.

    Did this make a difference? The jury is still out — this morning’s cup, brewed using the 50g pulse technique and 95C water, was still a little weak/sour. This afternoon, I bumped the water temperature to 98C, and also brushed out the grinder chute (there were a bunch of old grounds in there), and the cup turned out really good. Maybe I just need to get better with brushing the chute out more regularly? Who knows. As long as I’m getting good cups, I’m happy. Whatever the case, it seems like I have a technique I can use to vary the draw-down time with the V60. If I end up using it more often, I’ll update the recipe page.

  • New Tires

    New Tires

    My trusty Surly Disc Trucker had been out of commission for about a month due to a flat rear tire. Normally, a flat wouldn’t result in that much downtime, but I was out of patches, and didn’t have any spare tubes to fit. The two tubes I had that were the correct size had Schrader valves, and I’m thinking I must have bought them by mistake, since I don’t have any bikes with 700C wheels that use Schrader valves. (I forgot that those tubes fit Cathy’s bike!) On top of that, I needed new tires, as my trusty Continental Ride Tours were worn down and starting to dry rot. After initially ordering the wrong size tires by mistake, I finally got the bike road-worthy again for this morning’s commute. The new tires are Schwalbe Marathons. I’ve been really happy with the now 14-year-old Marathon Winter studded tires on my 26″ winter bike, so I have high hopes that these will be just as good. They’re a tiny bit beefier than the Contis, and I had to slightly adjust my front fender to keep it from rubbing (the issue was the studs that attach the fender to the strut). The tires seem to ride pretty well, and it’s possible they’ll be a little smoother on gravel than the Contis, due to the extra width. I’ll be mainly riding them on pavement, though. Now, I need to go online somewhere and order a whole bunch of patches, as I have a huge pile of leaky tubes waiting to be patched.

  • Gracefully Clumsy Girl

    Gracefully Clumsy Girl

    • Beans: Clumsy Girl
      • Roaster: Gracefully Coffee Roasters (Baltimore, MD)
      • Roast level: Medium
      • Origin: Brazil, Colombia, Ethiopia, Costa RIca
      • Roast date: 02/06/2025
      • Purchase date: 02/21/2025 at Gracefully Curbside Cafe (2601 N Rolling Rd Ste 104, Windsor Mill, MD)
    • V60:

    This was my first time visiting this small local roaster. I first had their coffee at Evergrain Bread Co. in Chestertown, and enjoyed it. I think it was this one, but there’s a small chance it was Jamberry, one of their other popular roasts. They don’t classify this in terms of “light, medium, or dark roast”, but visually, the beans look like what I would call a medium roast. This is a really good everyday kind of coffee- not overly complex, but with a lot of interesting character. There is a noticeable fruity twang to go along with a decent amount of body. Grind setting 4 worked well, for the most part. Finer than that brought out a touch of bitterness. My cups were pretty consistent up until the end of the bag, for some reason. My third-to-last cup was a little bit subpar, with a little less body to balance out the acidity. I brewed the penultimate cup with more water (about 425g), still at 1:15, and it was really excellent- maybe the best of all of them, actually. The final cup, though (back to 300g/1:15), really fell flat. It had a weak, dishwatery kind of taste. I suspect that I messed something up. It had been about 48 hours since I last used the grinder, so maybe there were enough stale grounds in there to foul things up? I’m not sure, but it’s not going to stop me from buying this again at some point. I’ll probably alternate between Gracefully and Brewing Good in Savage for a while, at least until I’ve tried several roasts from each.