Something about raccoons and cords man, they just love them. Had one chew through my phone cable at a site in Tennessee last fall, didn't even want the phone, just the wire I guess. Now everything sleeps in the car with me, no exceptions.

Wait, 8 pulses? That's wild. I've been doing one long grind with my blade grinder this whole time and wondering why my light roasts taste like dirt water. The uneven chunks thing makes sense though, I never thought about how a mixed bed of big and small pieces would drain differently than a uniform one. Now I'm sitting here thinking about all the money I almost dropped on a burr grinder when maybe I just needed to press the button differently. Gonna try this tomorrow with my Yirgacheffe and see what happens.

One hour in the fridge doesn't really count as chilling though, most people say you need overnight for the butter to actually firm up again. So whatever you noticed after 60 measly minutes might just be cold butter, not some magic flavor thing. And a bake off in Austin with one rival isn't exactly a big sample size, you basically ran one test against one other person. I've done the room temp vs chilled thing too and yeah the spread is different but the taste was the same to me, so the deeper flavor part feels like you want it to be true. If you bake once a month who cares about planning ahead, but if you're making cookies on a Tuesday night because you want a cookie, waiting a whole day is just not happening. It's a cookie, not a science fair project.