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