I use a flair 58. I got it many years ago when it was just released. Prior to it I had the basic $100 version which I got when Flair was an unknown company on kickstarter.
I use a Niche Zero grinder which is the most expensive part of my coffee arsenal.
Honestly, none of the specialty coffee shops around here (lots in Seattle) have anything over what I can make with this relatively inexpensive equipment.
So, the equipment is not that expensive if you’re not that picky, that leaves the coffee beans to choose. My fall project. Thanks all !!
Living on the West coast (coffee country) you find making your own coffee, is it way better?
I would say that even if you are extremely picky about coffee, you can do fine with less than $1000 in total equipment - most of that will be the grinder.
Yes. Seattle is considered as one of the best places for coffee. My coffee is atleast as good as the best specialty places, often far better and much more consistent. It comes down to beans and technique. It is impossible for a commercial La Marzoccho or Simonelli to match a lever machine as you can tailor the pull exactly to the bean, grind, and the roast level. These machines are optimized for speed and do not allow for modern techniques like pre- infusion and pressure profiling. There is art and feel to making coffee and no commercial barista is going to be able to match what you can do on a lever machine.
It is also helpful to experiment with the right portafilter and become familiar with methods to increase extraction. (like using a naked portafilter , mirror to watch your shots as they are pulled etc. )
Your level of expertise and Scott might be a little intimidating as a novice. My experience with coffee is very limited, a very cheap way of making Coppy Tubruk, Island of Java, Indonesia for years. Very primitive to say the least. Scott and you are at expertise level for me to even try. Got to start somewhere. Sumatra coffee is all I know.