Something folks here might enjoy - here’s a nice short video about the 2019 US Barista champion. When I did work with the SCAA, I got to attend several of the championships and it was wild and totally unexpected and wonderful. This video gives a good look at that incredibly complex competition … not dissimilar to some of the Sommelier’s testings though if you hang out to watch, the baristas will often hand you an extra cup … three “courses” all tied together in a tale beginning with where and by who the beans were grown.
Chemex (no other method of brewing in the house)
Tend to use cheaper beans during the week (anywhere from medium to light roast)
Nice beans on the weekend, with a strong preference for light roasts out of Ethiopia or Kenya
Breville smart grinder
Bodum french press
Oxo 9-cup brewer
For beans, we get a medium roast from a different roaster through Trade Coffee every few weeks, and buy some favorites every so often to fill out the supply, get espresso beans, etc., including from Verve Coffee in Santa Cruz and Onyx Coffee in Arkansas.
Started doing more pourover lately as I’m exploring lighter roasts and on the hunt after a magical first experience with a light roast Gesha. Looking into solutions now for freezing beans as I’ve accumulated faster than I can consume (hmmm this sounds familiar…)
Pretty happy with the Linea Mini and Niche Zero combo as well. After exploring a ton, converged to local LA roaster Maru for espresso beans. Just has the most complete set of flavors for what I’m looking for in straight espresso or milk drinks.