Wall Observer BTC/USD - Bitcoin price movement tracking & discussion

[vapourminer]

Tesla is not a car company in the end.

What do you have with a machine that can move on its own?

mobile self driving trash cans. as theres never one when you need one or theyre always full. with cybercabs you just throw the trash in it as it goes by.

but. please only throw trash in the empty cybercabs.

[goldkingcoiner]

A couple weeks ago a former colleague of mine who had previously introduced me to the moka pot for brewing coffee sent me am image of a new coffee beverage he had discovered and instructions on how to make it.  Basically an egg yolk and one or two teaspoons of sugar whipped into a foam then pour your espresso (or moka) into it.  I have no idea what it's called but it's delicious.   I just got a few duck eggs from a friend the other day so I might just try it with one of those and make a double

Raw egg? Hot coffee won't cook that. It's no Kopi Luwak but I probably would not drink it

[philipma1957]

A couple weeks ago a former colleague of mine who had previously introduced me to the moka pot for brewing coffee sent me am image of a new coffee beverage he had discovered and instructions on how to make it.  Basically an egg yolk and one or two teaspoons of sugar whipped into a foam then pour your espresso (or moka) into it.  I have no idea what it's called but it's delicious.   I just got a few duck eggs from a friend the other day so I might just try it with one of those and make a double

Raw egg? Hot coffee won't cook that. It's no Kopi Luwak but I probably would not drink it

1 yolk may get warm enough in a large very hot cup coffee.

Years ago I would make 1 cup of milk 1 raw egg and some powder cocoa blend it and drink it.

Never got sick say 1970 to 1972 or 13 to 15 years old.

It was a very fast breakfast.

[ChartBuddy]

Explanation
Chartbuddy thanks talkimg.com

[philipma1957]

https://www.yahoo.com/news/ex-us-rep-george-santos-040146373.html



Brings a smile to me

Sobbing Santos.

Yeah baby.


https://www.yahoo.com/news/ex-us-rep-george-santos-040146373.html?.tsrc=1340&ncid=crm_-1285232-20250425-224--

[OutOfMemory]

And that seems so strange to me. I don't know what it is (EDIT: what made Starbucks so successful), but from all Starbucks i went to in the US and Europe, i was never excited by the taste of it.
Even at my mothers house, she's a Nespresso user, i choose almost every unfavored coffee over Starbucks', but only if there are no more Illy capsules left.
I also tell her constantly: If you want me to visit you, make sure you have the caps by Illy at home.  

Lots of people are over Starbucks here. They're basically a 'lifestyle' brand. Largely about walking through the office with a paper cup that advertises you can afford overpriced coffees.

I decided I wanted coffee-shop level cappuccinos so bought a superauto (technically a birthday/christmas present). Well worth it and paid for itself over pods within 18 months.

Automatics are midrange, quality wise. Rarely a bad choice, overall, but i would never drink a mocca (moka) made by one.
The true values of autos lie in the quality of the grinder, cleanability and built-in descaling program (use only lactic acid, 50-60%). Some brands (sorry, Saeco/Philips) are a nightmare when it comes to spillage, amount and quality of manual cleaning needed to keep the thing mold-free. And that's the no1 priority when it comes to automatics.

I use a DeLonghi auto, it's terribly easy to be kept clean, compared to most other designs i saw or used in the past. If you use it often and you don't want to get mold in the system, you clean it with after a few couple of complete water refillings. In my case, every two to four weeks (as you might already know: i'm forgetful a bit). We have very soft water, so descaling is done every few months, which is quite rare.

I use this only for Latte, because it has a steam valve for foam and the coffee comes out OK. Nothing special, but good temp and taste is not to worry about. Just that nutty edge, that acid sparkle and bodily boldness isn't really there, compared to cooked, cold brew, or professional, more manual espresso machine made espresso.

When i want to get a quiclstart and i have already eaten a meal that day, a bialetti-made double espresso, stretched with a shot of cold water, in a thin, small cup. No sugar. It kills the taste.

EDIT: Got lost, prematurely posted the above. As for Starbucks:
"Starbucks" was the title of a fun movie about a dude and a sperm bank, which realized (what?!) about a hundred offsprings. It's somehow obvious what the meaning of "Starbucks" is in the scope of this movie
So whenever i see, hear or think the term "Starbucks", i have to think about that movie during a flick of a second.
Not quite a reason to drink their coffee, especially when i know i don't like the taste, is it?

[LFC_Bitcoin]

Back to $95,000.

Bears in disbelief, shorts getting destroyed. All the macro uncertainty caused by tariffs perhaps getting priced in.

April monthly candle now looking nice. We were literally at $74,000 a couple of weeks ago. We are up $20,000 from the bottom.

Good chance we start pumping properly soon, $150,000 - $200,000 in play. Let’s get it boys!

[ChartBuddy]

Explanation
Chartbuddy thanks talkimg.com

[adam.sandler]

A couple weeks ago a former colleague of mine who had previously introduced me to the moka pot for brewing coffee sent me am image of a new coffee beverage he had discovered and instructions on how to make it.  Basically an egg yolk and one or two teaspoons of sugar whipped into a foam then pour your espresso (or moka) into it.  I have no idea what it's called but it's delicious.   I just got a few duck eggs from a friend the other day so I might just try it with one of those and make a double

What you are describing is exactly what you are describing as "Egg Coffee", specifically known as Cà Phê Trứng in Vietnam. The drink was first invented in 1946 in Hanoi by bartender Nguyen Giang at the Metropole Sofitel Hotel, where, due to a shortage of milk, he used egg yolks and sugar as a substitute for cream/milk, which he then whipped with sugar and poured over hot coffee or espresso.

https://mrviet.net/blog/vietnamese-egg-coffee?utm_source=chatgpt.com

However, consuming raw egg yolks carries the risk of salmonella contamination; about 1 in 20,000 eggs may contain salmonella bacteria, which can cause food poisoning.

https://extension.umn.edu/preserving-and-preparing/handling-eggs-prevent-salmonella?utm_source=chatgpt.com

[adam.sandler]

Back to $95,000.

Bears in disbelief, shorts getting destroyed. All the macro uncertainty caused by tariffs perhaps getting priced in.

April monthly candle now looking nice. We were literally at $74,000 a couple of weeks ago. We are up $20,000 from the bottom.

Good chance we start pumping properly soon, $150,000 - $200,000 in play. Let’s get it boys!

The current short-term objective is $100,000 yet we need substantial investor participation along with stable monetary and trade conditions to achieve our target of $150,000.
 Maintaining prices within the $100,000-$110,000 important range increases the likelihood that the price will rise to $150,000.

[ChartBuddy]

Explanation
Chartbuddy thanks talkimg.com

[cAPSLOCK]

Evidently a lot of coffee knowledge in this group.

I roast.  All coffee I drink, I will have roasted.  For years.  Well... I also will buy a cup here and there.

I tend to roast to smell/color.  But my sweetspot probably runs a fairly short time after first crack.

That said, though I do agree that the darker you roast the less you get to taste the individual bean, I also enjoy roasts close to, or at second crack with the right coffee.  I just think of the different roast levels as different coffee.  I am not out to win a contest (though many of my roasts are worth considering in my opinion).

I will never roast a high quality Ethiopian (aside from beans geared towards espresso, which is a lot of Ethiopian coffee really but I am talking about the fruit forward beans... my top tier...)) all that far past first crack.  I want to taste the true nature of the bean... the berries etc.  But I also enjoy very dark roasts at times as well.  A very dark roast particularly pressed in the right preparation can be quite magical... and also might be a better late day or evening drink since it will have less caffeine.

But my go-to would be a medium or light roast.  And if I had a limited amount of an exotic bean I would almost always roast on the lighter side.

That said there are STILL exceptions.  Now and then I will buy "monsooned" coffee from Kerala India.  This coffee is fairly exotic, but I roast it quite darkly, as that is it's best form in my humble opinion.

Coffee makes life good.  I raise my mug to you all.  We sip together...

My teeth are quite brown.

Also bitcoin is just getting started.

[Richy_T]

Automatics are midrange, quality wise. Rarely a bad choice, overall, but i would never drink a mocca (moka) made by one.
The true values of autos lie in the quality of the grinder, cleanability and built-in descaling program (use only lactic acid, 50-60%). Some brands (sorry, Saeco/Philips) are a nightmare when it comes to spillage, amount and quality of manual cleaning needed to keep the thing mold-free. And that's the no1 priority when it comes to automatics.

I use a DeLonghi auto, it's terribly easy to be kept clean, compared to most other designs i saw or used in the past. If you use it often and you don't want to get mold in the system, you clean it with after a few couple of complete water refillings. In my case, every two to four weeks (as you might already know: i'm forgetful a bit). We have very soft water, so descaling is done every few months, which is quite rare.

As always, you have to consider the operational requirements. Mine is an individual fresh cup of coffee on demand (I recently dropped one of those glass vacuum ones off at the thrift store as it was too much faff). I was reasonably happy with a Senseo I had but I am considerably happier with the machine I now have and, of course, cappuccinos... Mine is the Philips/Saeco and it is a little messy but the cleaning is honestly not that onerous though I do often tend to push it out to monthly. Scale is not an issue as water is fairly soft here and I RO it anyway. As a first foray into the field, I am pretty happy with it though might go a bit more spendy next time. I initially priced out one I got coffee from in a Czech hotel but that came somewhere in the region above $2000 (but the coffee *was* good and it had more options). I always forget the name though. I think the beans I buy are better than what I was getting in the pods and at half the cost per g too. Plus less waste, of course.

[ChartBuddy]

Explanation
Chartbuddy thanks talkimg.com

[ChartBuddy]

Explanation
Chartbuddy thanks talkimg.com

[xhomerx10]

A couple weeks ago a former colleague of mine who had previously introduced me to the moka pot for brewing coffee sent me am image of a new coffee beverage he had discovered and instructions on how to make it.  Basically an egg yolk and one or two teaspoons of sugar whipped into a foam then pour your espresso (or moka) into it.  I have no idea what it's called but it's delicious.   I just got a few duck eggs from a friend the other day so I might just try it with one of those and make a double

Raw egg? Hot coffee won't cook that. It's no Kopi Luwak but I probably would not drink it

 Just have it with some toast and bacon and think of it as a sunny-side up egg.

[philipma1957]

Automatics are midrange, quality wise. Rarely a bad choice, overall, but i would never drink a mocca (moka) made by one.
The true values of autos lie in the quality of the grinder, cleanability and built-in descaling program (use only lactic acid, 50-60%). Some brands (sorry, Saeco/Philips) are a nightmare when it comes to spillage, amount and quality of manual cleaning needed to keep the thing mold-free. And that's the no1 priority when it comes to automatics.

I use a DeLonghi auto, it's terribly easy to be kept clean, compared to most other designs i saw or used in the past. If you use it often and you don't want to get mold in the system, you clean it with after a few couple of complete water refillings. In my case, every two to four weeks (as you might already know: i'm forgetful a bit). We have very soft water, so descaling is done every few months, which is quite rare.

As always, you have to consider the operational requirements. Mine is an individual fresh cup of coffee on demand (I recently dropped one of those glass vacuum ones off at the thrift store as it was too much faff). I was reasonably happy with a Senseo I had but I am considerably happier with the machine I now have and, of course, cappuccinos... Mine is the Philips/Saeco and it is a little messy but the cleaning is honestly not that onerous though I do often tend to push it out to monthly. Scale is not an issue as water is fairly soft here and I RO it anyway. As a first foray into the field, I am pretty happy with it though might go a bit more spendy next time. I initially priced out one I got coffee from in a Czech hotel but that came somewhere in the region above $2000 (but the coffee *was* good and it had more options). I always forget the name though. I think the beans I buy are better than what I was getting in the pods and at half the cost per g too. Plus less waste, of course.

I  use this

https://www.amazon.com/Farberware-2-4-Cup-Percolator-Stainless-FCP240/dp/B00008ELEA/ref=sr_1_3?

Water is filtered.

ONCE BREWED I filter grounds out with this.  this is important and you must take the coffee out of the ercualtor.


https://www.amazon.com/Strainers-Reusable-Stainless-Handmade-Accessories/dp/B089NNF1BC/ref=sr_1_5_sspa?



 I hold coffee in this thermoshttps://www.amazon.com/Stanley-Classic-Vacuum-Insulated-Bottle/dp/B0CLZ28PMB/ref=sr_1_1?


coffee does not keep well heated but a thermos is decent for 4-6 hours


I grind beans some times
I roast and grind sometimes


Mostly I am lazy and drink this

[Biodom]

An interesting thread on reddit:

https://old.reddit.com/r/fatFIRE/comments/1k6t3em/feeling_like_a_hack_retiring_at_38/

I feel like some people from around here contributed to it, perhaps  .
No names are named or implied in the above statement.

Still, many OGs seem to be selling out en large, like the dude who said that he bought a above $150 and liquidated everything at 64K.
My question is: why sell now, when there are gigantic buyers steaming toward buying everything is sight.
Coinbase wants to be a bank...at some point you might be able to place your btc with some respectable company and get maybe 1% a year divvy in bitcoin on your bitcoin.
Don't risk all, of course, but this beats paying cap gains tax if they exist in your jurisdiction.

Above is not an investment advice.

EDIT: sorry to distract ya'll from the informative coffee discussion.

[Krubster]

My LN node has been very active today, no idea why. I usually see these movements when the price is fluctuating heavily, that's not the case today though.

I had my 2nd biggest forward ever happening today as well. Here's the notification from my telegram bot

💰 Forwarded 0.41071514 bfx-lnd0 → LOOP.

110k sats in profit today. I wish I could keep that pace. Normally, my monthly profits varies between 200 to 300k sats.

well 3300k sats vs 300k is a nice goal.

for a months earnings.

Yeah, I wish. Now, most of my expensive sink channels are drained and need to be rebalanced.

Take that ~0.4btc forward to LOOP that I mentioned earlier. Now my node will try to rebalance that channel with a max-cost of 85% of its profits, every 5 minutes, until all the sats are on my end again.

How much BTC do you have in your channels over all ?

At the moment, 11 btc. A year or so back, it was over 20 btc, but I've downsized it lately. I try to keep my node fairly balanced, so half the btc or so belongs to me.

This is all public information btw, you just need where to look.

Anyway, I keep most of my stash in cold storage, away from prying eyes.

[ChartBuddy]

Explanation
Chartbuddy thanks talkimg.com