Show me your coffee setup

oh nice.
I like pourovers most.
I have a Hario V60 at home.
Learned that the plastic cone is actually better than the ceramic or glass ones since it doesn't absorb the heat as much, leaving your coffee warmer for longer.

As for coffee, I like local coffees Though Starbucks' Casi Ciello is quite good too.
Hatch and Fahrenheit are pretty good local roasters. Hatch is from Markham... I don't remember where Fahrenheit is.

If you ever get a chance to go to Japan, Omotesando has a stripe of coffee shops and roasters that you can check out. Or you can check out their Kisatens. Traditional Japanese Coffee/Tea shops. )

Very nice. I didn't know that plastic pourover cones were better, thanks for teaching me that!

@Mark Henninger Woah, I'm super impressed to see you roast your own coffee beans, well done!

Mark Henninger said:

Oh yes. Coffee is the glory. I roast, grind and brew in a hyper-specific manner that has served me well for 2 decades of WFH.

Roasting is accomplished with the "dog bowl method" which is a heat gun, a large metal dog food bowl, and a wood spoon. Green beans come from Sweet Marias.

A Bodum burr grinder has been going strong for a decade, is good enough unless you need espresso.

Brewing is using Aeropress with permanent stainless steel filter, with water heated up in a tea kettle on an induction burner. That arrangement is more durable than electric tea kettles and just as fast.

View attachment 19 View attachment 18

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How long does your roasted coffee stay fresh for?
I always though you need to keep them in a dark container.

Mark Henninger said:

The first week is the freshness I seek when roasting it myself.If (rarely) roasted coffee lasts more than a week, it slowly degrades into cafe coffee.

Unless there's direct sunlight hitting it, or we're talking long term storage of sealed coffee bags, a dark container won't do much to change the freshness range. I'd say two weeks max but best to drink within a weeek no matter what, if you roast, or else "why bother"

Here's a picture of the dog bowl/heat gun/wood spoon setup I roast with. View attachment 24

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that's awesome

I like trying different coffees. Normally I don't believe in overly expensive coffee beans but last year I tried one called Daterra (they're brazilian), their semi-carbonic maserated beans called Ruda.
Its was the most amazing, smooth, aromatic and delicious pour over I've ever had. Also super pricey xD 1500yen for a cup.


but still, if you ever come across it, please give it a try. I still can't stop thinking about it.