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 Royal tamper (58 mm) and tamping stand
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. 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.
Love your setup! Reminds me of mine, but I still don’t have enough room to fit everything on my counter 🙁
Hi, Margaret! I was just in Albuquerque this past December. I wish I had talked to you first about where to buy coffee!
Quick question: are the expensive pour over coffee tools any better than the old fashioned, old school plastic Melitta funnels? Just curious.
How are you? Hope you are well and having a great time with coffee, and, of course, music!
Best,
Rosalyn
Hi Rosalyn! Since I’ve never tried the plastic Melitta funnels, I can’t really voice an opinion on if they are “better” or “worse” than the pourover tools available now — maybe a topic for a future post? My preference though is to brew in glass or ceramic when possible as I choose not to use plastic if I can avoid it, Hope you’re well too! 🙂