Aayush Dutta  

Welcome

A bit about me:

• Studied Honors Math (57) & CS at the University of Michigan
• Received my Masters in Mathematics concurrently
• My math interests lie in Algebraic Topology and Homological Algebra
• My interests in TCS lie in ML/AI and graph algorithms
• Frequenting the cricket pitch, gym, basketball court, and spikeball net
• Eating: Here's my Beli
• Making my way through Hendrix's repertoire
• Watching movies. Check out some of my reviews on Letterboxd

Work Experience

• Yuzu, Software Developer
• Epic Systems, Software Developer
• 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

Projects

MCP server used for chatting about my Oura Ring (and other health and wellness) data with Claude

Research paper on some commutative algebra and topology. Has cool pictures.

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)

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

Miscellaneous

Here are somethings I have been interested in as of late

• Island Biogeography
• Personal Finance
• Elden Ring
• Coffee

  I like coffee

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

  • Brewer(s): Hario v60, Grinder: 1Zpresso KUltra, Kettle: I fell for the Fellow marketing
  • Recipe: Here is a nice baseline recipe that scales well! Here it is at 15g coffee / 255ml water (1:17 brew)
  • Prep
  • Preheat your brewer, wet your filter paper and spray beans before grinding!
  • Grind Size: anywhere from 75-85 on my grinder,
  • Water: Filtered + just below boiling (95 ° C-ish),
  • Coffee Prep: create a divot in your grinds + optional WDT
  • Pour 1: 3x coffee weight (45g) bloom - approx 30s
  • Pour 2: 110g pour (total weight 150g) - slow and in the middle for the first half, then in concentric circles. Wait for 45 seconds.
  • Pour 3: 100g pour (total weight 255g) - In concentric circles. 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
  • Onyx Ratnagiri
  • Rusty Dog - Nicaragua Jinoteca

  Update 12/25: I now have an espresso machine! Here is my current setup + recipes and tips

  • Espresso Machine: Breville Bambino
  • Grinder: DF-64P
  • Tools: Normcore bottomless portafiler, Normcore spring loaded tamper
  • Tips
  • Dialing in: Aim for 2x coffee weight in 30s. If too fast, grind finer. Else, grind coarser.
  • Milk: This is hard, I haven't quite got it down well enough to give tips.
  • Add some brown sugar over the tamped coffee for a Cafe Cubano base. Yum...

      )  (
     (   ) )
      ) ( (
 mrf_______)_
 .-'---------|  
( C|/\/\/\/\/|
 '-./\/\/\/\/|
   '_________'
    '-------'