Aayush Dutta  

Welcome

A bit about me:

• Studied Math & Computer Science at the University of Michigan
• Received my Masters in Mathematics concurrently
• My math interests lie in Algebraic Topology and Homological Algebra
• My interests in CS lie in ML/AI and graph algorithms
• Making my way through Hendrix's repertoire
• Frequenting the cricket pitch, gym, basketball court, and spikeball net
• Watching movies. Check out some of my reviews on Letterboxd
• If you got here, check this out!

Work Experience

• UMich - EECS 376: Foundations of CS, Course Assistant
• FICO, Solutions Integration Intern
• UMich - EECS 586: Design and Analysis of Algorithms, Grader
• GravityAI, Machine Learning Intern
• The Waterside, Singapore, Software Engineering Intern

Notes

Over my 4 years in college I amassed a collection of my handwritten notes for various math (and some CS) classes. I am a strong proponent of making it easy to access such materials, so here they are

• Math 797* (Advanced Topics in Algebraic Topology: Combinatorial Methods with Simplicial Complexes) Taught by Prof. Jenny Wilson in W24
• Math 697* (Topics in Differential Geometry: Hyperbolic Surfaces and their Dynamics) Taught by Prof. Dick Canary in W23
• Math 614 (Commutative Algebra) Taught by Prof. Andrew Snowden in F23
• Math 596 (Complex Analysis) Taught by Prof. Jinho Baik in F23
• Math 592 (Algebraic Topology) Taught by Prof. Alex Perry in W23
• Math 494 (Honors Algebra II) Taught by Prof. Andrew Snowden in W23
• Math 591 (Differential Geometry) Taught by Prof. Ralf Spatizer in F22
• Math 493 (Honors Algebra I) Taught by Prof. Andrew Snowden in F22
• EECS 477 (Advanced Algorithms) Taught by Prof. Seth Pettie in F22
• Math 590 (Topology) Taught by Prof. Linh Truong in W22
• Math 396 (Honors Analysis II) Taught by Prof. David Barrett in W22
• Math 525 (Probability Theory) Taught by Prof. Thang Nguyen in F21
• Math 395 (Honors Analysis I) Taught by Prof. David Barrett in F21
• Math 296 (Honors Math II) Taught by Prof. Sarah Koch in W21
• EECS 203 (Discrete Math) Taught by Dr. Mark Greenfield in F20
• Math 295 (Honors Math II) Taught by Prof. Sarah Koch in F20

you are now (legally) obligated to notify me about any errors... preferably via email

* indicates ~slightly~ incomplete notes... sorry! Reach out if you'd like some clarifications

Projects

Used LSTM Neural Networks to predict the behaviour of thermodynamic cycles in power plants by producing transient graphs in a fraction of the time required by simulation software (2 orders of magnitude)

Miscellaneous

Here are somethings I have been interested in as of late

• Island Biogeography
• Personal Finance
• Elden Ring

I like coffee

I've been very keen on pourover coffee. Here is my current setup + recipe.

• Brewer(s): Hario v60, Grinder: 1Zpresso KUltra
• Recipe: Here is a nice baseline recipe that scales well! Here it is at 20g coffee / 300ml water (1:16 brew)
• Remember to preheat your brewer, wet your filter paper and spray your beans prior to grinding!
• Grind Size: anywhere from 65-80 on my grinder, Water: Filtered + just below boiling, Coffee Prep: create a divot in your grinds + optional WDT
• Pour 1: 3x coffee weight (60g) bloom - approx 30s
• Pour 2: 90g pour (total weight 150g) - approx 45s until you can see the coffee bed
• Pour 3: 100g pour (total weight 250g) - catch grinds on the wall of the brewer, approx 60s as above
• Pour 4: 50g pour (total weight 300g) - swirl in both directions and wait for drawdown
• Ideally you should end up with a very flat bed
• Notes for Iced Pourovers: Brew over ice with a ice to water ratio of 1:2, half pours 2 and 3, grind ~7 clicks finer, add ice at end as required
• Coffee is very simple- it is just controlling diffusion from beans into coffee. It could end up too weak (underextracted) or too strong (astringent and overextracted). There are really 4 factors to consider which impact this rate of diffusion: water temp, grind size and pressure (irrelevant for pourover). So, if you are having unpleasant results, play with these factors (ceteris paribus)!
• Coffees I have really enjoyed

That being said, I'm always looking forward to the next cortado...

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