Coffee

Espresso

I own a Breville Barista Express with a bottomless portafilter and level-set tamper. With 19g of coffee I aim for 2.5oz in 35 seconds. I use darker roast beans that still have some natural oils. Look for a local roaster doing small-batch, quality-controlled work — any blends should be roasted first and blended after.

After dosing, use a needle distributor to break up clumps, then the leveling side of your tamper for a flat bed. Flip and press hard — the level-set mechanism prevents over-tamping and gives very good consistency when your dose is dialed. Time your shot: 2.5oz in 35 seconds at 15 bar. The exact timing is determined by dose and grind fineness. Every new roast requires grinding adjustments, so start with a 5lb bag until you have it dialed.

I use almond milk for lattes and cappuccinos. It steams nearly as well as whole milk without the stomach upset. Getting perfect milk foam was the hardest skill to learn — still refining my technique, hopeless at latte art.

Aeropress

30 grams of medium-ground coffee, fill the original "4 cup" Aeropress to the brim, stir for about 60 seconds, press down and enjoy. I get creative with roasts here — everything is on the table. Recently enjoying a medium-roast single-origin Guatemalan from my local roaster.

Cold Brew

Probably the preparation I enjoy most often. Coarse grind, long steep (12–24h), concentrate diluted to taste. Forgiving, consistent, and scales up easily for the week.