Geek corner

All the stats on my coffee gear, for the curious.

Grinders: Baratza Vario (only for espresso), Baratza Virtuoso (for all other coffee methods)

Espresso Machine: Quick Mill Silvano

Not pictured: Cafelat VST Tamper, Rancilio bottomless portafilter, 58 mm VST precision baskets, ridged (18 g and 20 g sizes)

Manual methods: Chemex, Hario V60 (ceramic), AeroPress, Bodum Eileen and Chambord french presses. I use bleached filters in the filtered methods.

Automatic drip: None

Electric Kettle: Bonavita Variable Temperature Gooseneck Kettle

Scale: Smart Weigh Digital Pro Pocket Scale (for weighing espresso), Hario V60 Drip Coffee Scale and Timer (for all other coffee brewing)

Brewing parameters: Generally 1:16 coffee:water ratio, brewed with water at 200 degrees F (except for AeroPress, which I usually brew at 185 degrees F).

Water: For my espresso machine, I use bottled spring water which tests to 3 grams hardness or less. For my other preparations, I will generally use tap water filtered through my Brita pitcher.

Bean storage: Since I typically have at least a few different varieties of coffee in the house at all times, I generally keep the coffee in its original packaging, but I will store “leftover” coffee in an Airscape container for later cold brew use.