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Hey from Aveiro, Portugal!
I've been home-roasting coffee for some years now. And, as with many of you, it happened to me too: once it get's in your blood, there's no going back!
I only roast for espresso, blending a Brazilian base with variations on Kenyan, Ethiopian and others.
I brew in a Bezzera Unica:
I grind my coffee in a Baratza Sette:
I started roasting in a small popcorn roaster, to which, following several testimonials in this forum, I added a manual temperature control and thermometer:
But I've evolved...
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