Don’t get it. So many reviewers have the tiniest of ide windows up, like on a 11” laptop. When I code in Vision Pro, I can set 5k resolution to the Mac link since my studio is hooked to a studio display. I’ll get over 100 readable lines, similar to a vertical 4k monitor.
Apparently the overtime is too good or recruiting standard too low. Either way, this yelp review says: avoid Milwaukee because police would have a struggle figuring out basic who dun its.
Owner since Friday morning and developer with normally 17k pixels on 4 screens. If you’re seeking to 1:1 your existing flow, not yet. While my Studio Ultra delivers a lag-free crystal clear feed to the VP, not all “non IDE” apps work well in AVP native windows yet.
But, if you exploit the strengths of the platform, it’s quite nice. I physically walk to my analytics station, meeting station, and programming station. The walking helps me think more intentionally between tasks. It is absolutely slower than multitasking IRL, but faster in terms of thought clarity. Like ideas in the shower. I’ve found a good part of two work days has been better spent in the Vision Pro. I doubt every work day will be the same.
Somewhere sometime a dinosaur cranes its neck and thinks to itself, "I would most certainly love to see that beautiful comet from a closer vantage point."
You just beat me to it. The headline author (on editorial side, not the researchers), sadly leans on the genes-are-all crutch and forgets entirely about the massive contribution of multiple fermentation steps.
Quick ctrl-F reveals no mention of the word "grape" or "barley" in the article.
Nobody is surprised that genetically-similar grapes grown in different regions and converted to wine using different processes taste different. Same goes for barley and beer, apples and cider, et al. Why should we be surprised at all that it also happens with coffee?
Plus, small genetic differences can result in large physiological differences in the actual organism. Just look at broccoli and cauliflower, for example. Or domestic dogs, or humans.
The headline isn’t the original paper authors’ fault, rather the news side of the Nature editorial office. Sadly it leans on an all-to-prevalent crutch and oversimplification of the genetics field. A large component of coffee taste comes from processing after picking, which includes several fermentations. Massive flavor swings occur here, but are left unmentioned. Not everything is in genes .
We don’t even need to discuss roast and brew chemistry.
