True redaction removes the text and images from the file — not a black box on top. Plus real in-place text editing, fill + sign, reorder pages, and OCR.
LaunchEdit text in place, sign, redact, fill forms, and reorganize PDF files in your browser — all on your device. No upload, no subscription.
Drop two versions of a contract or drawing set. Moved notes read as moves, changed values light up digit by digit, and hidden text is named.
LaunchSide-by-side or overlay PDF diff driven by one engine that reads each file into a structured model — text, vector geometry, images, form fields, annotations — and compares the models. Moves show as moves, edits show only where they happened, and any PDF type works without picking a mode.
Drop a Gerber ZIP, an ODB++ .tgz or an IPC-2581 .xml and inspect every layer — compare revisions, snap-to-pad measure, run DRC and preview the board in 3D.
LaunchOpen Gerber, Excellon, ODB++ and IPC-2581 PCB files. Inspect layers, measure traces, run DRC, export to PNG / SVG / DXF.
Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
LaunchOpen a STEP / STP part and it measures itself — volume, thinnest wall, draft and undercut checks on load, plus hole detection with a BOM. Measure, section, export STL. Rust + WASM B-rep kernel, runs in your browser.
Compress, merge, split, convert, and manipulate PDF files.
Resize, compress, convert, and transform images.
Convert, compress, and cut audio and video — MP3, WAV, MP4, WebM, Opus — all in your browser, nothing uploads.
Simulate a canning process down to its F0 sterilizing value.
Encrypt files, share encrypted notes as links, and read passport IDs and Windows event logs.
Analyze packet captures, move files between devices, and console into network gear — nothing uploads.
Scan receipts into an expense ledger — your receipts and spending stay on your device.
View, measure, and repair CAD and 3D files — STEP, STL, OBJ, PLY, GLB, 3MF, DXF, and Gerber — right in your browser. Nothing uploads.
Cocoa, coffee and spice from coffee belt worldwide
After harvest, coffee fruit is fermented by its own yeasts and bacteria before it is dried, either inside the whole cherry (natural or dry process) or as pulped beans in a tank (washed process). The steps here follow the natural process; the cherries ferment as they lose water, and they must reach below 12.5 % moisture quickly to keep out the moulds that make ochratoxin A. Made in 5 steps over 11 days – 14 days. The longest step, dry quickly to safe moisture, takes 8.9 days (Moncayo-Palacios M.F. et al. 2025) and runs at 24–42 °C (Moncayo-Palacios M.F. et al. 2025). Yeasts Debaryomyces, Pichia and Candida, which become more common as the fruit dries and Bacillus and other Gram-positive bacteria, most numerous at the start of natural processing do most of the fermenting.
| Main step | 8.9 daysMeasured[moncayo2025] | Dry quickly to safe moisture |
|---|---|---|
| Temperature | 24–42 °CMeasured[moncayo2025] | Dry quickly to safe moisture |
| Ripe coffee cherries · Sorted to remove unripe, overripe and diseased fruit, by hand or by floating in water[codex-ota] |
| No additions · Natural fermentation uses the fruit's own microbes; some producers add yeast starters or seal the fruit under CO2[moncayo2025][silva2008] |
| Starter: spontaneous; also defined yeast starters and CO2 atmospheres in experimental lots |
Total time across the recorded steps: 11 days – 14 days
What changes: Starting material: ripe red coffee cherries, sorted from green and overripe ones
Cherries should be dried the same day they are picked; holding fruit in bags or heaps for up to a week heats it and starts an uncontrolled ferment that raises the ochratoxin risk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
In the natural process the beans ferment inside the whole, drying fruit, so the pulp's sugars and microbes act on the bean for days. In the washed process the fruit is pulped first and only the mucilage ferments, for 12 to 36 hours in a tank, before washing and drying.
Codex links ochratoxin A in coffee to slow drying. Dry cherries the day they are picked, keep the time in the risky water-activity range to 5 days or less, and bring the beans below 12.5 % moisture (water activity 0.67 to 0.70) before storage.
Hazards the sources name: Ochratoxin A from Aspergillus ochraceus and related species, A. niger and A. carbonarius.
Every number is labelled with how it is known. How this atlas is made
Codex describes two basic systems, the dry process that gives natural coffee and the wet process that gives washed coffee. Recent farm trials compare open, sealed and CO2-flushed fermentation of natural coffee to steer its flavour.
