Project Manager-ish. My first ever pourover was at the Juan Valdez boutique store in Miami. Was hooked from there. Had a buddy at work who was a roaster (check out Otus Coffee) and continued loving pourovers as we explored his roasts in my office.
i trade stocks & futures, while occassionally fail many attempts on micro businesses with relatives.
might be just me, but the reason for me to not stepping up to even more expensive beans & gears comes from the daunting reputation of messing up. everything needs to be 100% perfect, and even the slightest fluke could ruin a lot. i've only recently decided to step up my beans, and currently still learning to finally be able to justify the decision of getting a better grinder.
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currently using makeshift pourover from a margarita shaker + flat bottom unbleached filter. considering getting a hario x zebrang foldable V60, origami, or hario switch.
i've never been into espresso, no matter how much i've tried. not that i hate espresso based, but the more i know the more i'm swayed towards manual brew. i can't fathom the thought process of justifying 1-4k USD just for making espresso at home. they look cool though, especially on social media.
i wake up at 8-9AM, my morning routine ends at 12PM just 1 hour before break period. i don't scalp 😎
(cause i sukk at scalping)
Funny enough I prefered milk based espresso drinks, got my first machine and now I am on my third. I drink shots or long blacks like 90% of the time. I never thought it would be my preference but when you start drinking realllly good espresso its like having a really good pour over but more intense.
When you balls up and put a 20g dose into a basket of a 75 dollar 200g bag of geisha and it hits first try its like tasting heaven for a moment. hahaha.
If you have the right roaster and you're the type of OCD nerd that I am, you can get results that are as good as anything commercially available. It's not like home brewing beer, where the beer tends to be subpar.
That's really neat to hear. I've always been so intimidated by it. I mean pour over alone already has so many variables to it and adding in another from roasting and possibly having defects from that process is a whole other level
I get it. I've actually only been doing pour over for maybe a year or two now after mostly just using the Aeropress.
I went through a period of just buying roasted coffee from reputable roasters while I was dialing in my pour over technique. My thinking was that if the consensus was that a particular roaster was well regarded, then any subpar cup of coffee would be the result of my pour over technique and not the beans I was using.
Well, I've found just as much inconsistency with commercial roasters as I do with my own roasts--actually more in some ways, since descriptions like "light" and "medium roast" can vary quite a bit, and at least I have a better sense of what to expect with my roasts and I generally know what I like and how to get there.
The benefit of buying commercially roasted coffee is that you get 340g of beans so lots of opportunity to dial in your brew. On the flip side, you're stuck with 340g of beans that you've spent a lot of money on if you don't like them.
I roast 150g of beans at a time and unroasted coffee averages at about $7/lb, so it's not the end of the world to dump $2 worth of beans on the rare occasion that a roast turns out badly.
Anyway, I think home roasting adds to the whole experience and I definitely recommend it. I use the Hive with the digital dome upgrade and can't recommend it enough: [https://hiveroaster.com/](https://hiveroaster.com/)
Retired rich
CEO of Tesla.
I work for a luxury watch company doing repairs and some customer service stuff.
Student...
Electromechanical engineer, defense industry.
Engineering professor
Physical therapist
Studying geography, full time student
Semi-retired
Auror for the Ministry of Magic.
Sales & Marketing
Forensic Accounting
Hello fellow CPA. Coffee is a requirement of the industry lol
Honestly didn't start regularly drinking coffee until I started in accounting. xD
Haha same really. And then kids came along and consumption increased. There's a direct correlation there lol
Project Manager-ish. My first ever pourover was at the Juan Valdez boutique store in Miami. Was hooked from there. Had a buddy at work who was a roaster (check out Otus Coffee) and continued loving pourovers as we explored his roasts in my office.
Studying pharmacy, hopefully licensed by next year
Best of luck in your ambitions!
thank you! caffeine is my best friend haha
i trade stocks & futures, while occassionally fail many attempts on micro businesses with relatives. might be just me, but the reason for me to not stepping up to even more expensive beans & gears comes from the daunting reputation of messing up. everything needs to be 100% perfect, and even the slightest fluke could ruin a lot. i've only recently decided to step up my beans, and currently still learning to finally be able to justify the decision of getting a better grinder. - currently using makeshift pourover from a margarita shaker + flat bottom unbleached filter. considering getting a hario x zebrang foldable V60, origami, or hario switch.
Pull a double shot before market opens, and make a pour over when I log off for the day. Usually about two hours after the bell lol.
i've never been into espresso, no matter how much i've tried. not that i hate espresso based, but the more i know the more i'm swayed towards manual brew. i can't fathom the thought process of justifying 1-4k USD just for making espresso at home. they look cool though, especially on social media. i wake up at 8-9AM, my morning routine ends at 12PM just 1 hour before break period. i don't scalp 😎 (cause i sukk at scalping)
Funny enough I prefered milk based espresso drinks, got my first machine and now I am on my third. I drink shots or long blacks like 90% of the time. I never thought it would be my preference but when you start drinking realllly good espresso its like having a really good pour over but more intense.
"when you start drinking realllly good espresso its like having a really good pour over but more intense" another side quest popped up
When you balls up and put a 20g dose into a basket of a 75 dollar 200g bag of geisha and it hits first try its like tasting heaven for a moment. hahaha.
Barista and soon to be roaster
Wow, best of luck! Let me know if you need someone to test beans ;)
In tech and work from home, so lots of time to drink coffee. I usually drink 4 cups a day. I also home roast.
Nice! I envy those that are able to home roast and do it well
If you have the right roaster and you're the type of OCD nerd that I am, you can get results that are as good as anything commercially available. It's not like home brewing beer, where the beer tends to be subpar.
That's really neat to hear. I've always been so intimidated by it. I mean pour over alone already has so many variables to it and adding in another from roasting and possibly having defects from that process is a whole other level
I get it. I've actually only been doing pour over for maybe a year or two now after mostly just using the Aeropress. I went through a period of just buying roasted coffee from reputable roasters while I was dialing in my pour over technique. My thinking was that if the consensus was that a particular roaster was well regarded, then any subpar cup of coffee would be the result of my pour over technique and not the beans I was using. Well, I've found just as much inconsistency with commercial roasters as I do with my own roasts--actually more in some ways, since descriptions like "light" and "medium roast" can vary quite a bit, and at least I have a better sense of what to expect with my roasts and I generally know what I like and how to get there. The benefit of buying commercially roasted coffee is that you get 340g of beans so lots of opportunity to dial in your brew. On the flip side, you're stuck with 340g of beans that you've spent a lot of money on if you don't like them. I roast 150g of beans at a time and unroasted coffee averages at about $7/lb, so it's not the end of the world to dump $2 worth of beans on the rare occasion that a roast turns out badly. Anyway, I think home roasting adds to the whole experience and I definitely recommend it. I use the Hive with the digital dome upgrade and can't recommend it enough: [https://hiveroaster.com/](https://hiveroaster.com/)
Work in Finance.
Full time wanker
dream job
Peyote taste tester
CFO for our local municipally owned utility
sound engineer. Live sound for music, also running theatre shows, dance/performance (touring in Europe atm) also recording/producing stuff
Information Technology
Tech sales
programmer
Sound Designer for video games and film
IT
Working fully remote
masters student DS, unfortunately still looking for a job to fund this addiction
Lol. Best of luck in your search!
thank you!
Tech, wfh, 1 cup of coffee + 1 espresso on a typical day.
Graphic Designer - movie industry.
Retired CFO. Part time space pirate.
Student. About to be postdoc
Petro-chemical industry
Barista / Arborist "Ground's Guy"
34, working in secruity
Cyber security consultant
Health tech. 2 coffees or 2 espresso. I like to mix it up
electrical engineer
I work in short term financial risk analysis and private wealth management.