>>8461211I buy unroasted beans and roast them myself in 8 ounce batches in a Gene Cafe roaster, I make my own blends and chart them down in the notes on my phone with roasting time and percentages of different beans and roasting temps obviously. My most recent blend is a 60% Ethiopian Yirgacheffe and 40% Nicaraguan, both washed. I own an espresso machine, 2 french presses, 2 kettles, one japanese style drip cold brewer, one V60 pour over set, one hario drip switch, 1 more stovetop kettle, a moka pot obviously, 2 grinders, a nitro infuser, a cream whipper, 5 types of sugar to sweeten when I want to, a hasami porcelain mug, several other mugs of various styles, a cold milk frother, and 2 scales. I've learned to use all of these to their maximum potential and normal coffee is boring now. I'll drink my iced latte but lately I've been playing around with ristretto shots foamed with the cold frother after adding about 4% weight in either turbinado or muscadavo sugar. I've also found that specifically chestnut honey produces some of the most complex cold brew I've ever tasted although it might be more due to the overly floral nature of the honey itself than the beans. I have also gone through the effort of testing at least a dozen different milks and found the best to be organic raw grass fed milk, served preferably very cold in a double walled mug (the ceramic has too much thermal mass). I've also got a vacuum sealer I use to store larger batches of beans in the freezer cause it helps keep them less oxidized.
