All the stats on my coffee gear, for the curious (updated November 2022).
Espresso Machine: Quick Mill Silvano paired with a Rancilio bottomless portafilter, 58 mm VST precision baskets, ridged (18 g and 20 g sizes).
Tamper: Cafelat VST Tamper
Manual methods: Chemex, Hario V60 (ceramic), Clever Dripper, Bodum Eileen and Chambord french presses. I use bleached filters in the filtered methods.
Automatic drip: None
Kettles: Paris Rhône 1.7 L electric kettle with 6 temperature presets; for jobs requiring a gooseneck, I transfer the water into my Chemex-branded Chettle (now discontinued).
Brewing parameters: Generally 1:16 coffee:water ratio, brewed with water at 200 degrees Fahrenheit.
Water: For my espresso machine, I use bottled spring water which tests to 3 grams hardness or less. For my other preparations, I 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.