Dont know how I missed this. My current set up: Coffee machine: BFC Junior ELITE (rotary pump / dual water connection ie mains or internal reservoir, but I choose the internal reservoir). Grinder: An older Macap MXA with cut down bean hopper to suit home use. Roaster: In use at work 60 kg Brambati, 5 kg Toper, double barrel professional 100g sample roaster, and 5 kg antique (c.1918) Petroncini/Vittoria (nothing to do with an australian coffee company that took their name from the brand of roaster they first used in the 1950's...) Tampers: Whatever I like the look of that works ok for me, but I prefer flat based over convex, and lighter rather than heavier; Other accessories: small nylon bread board used for tamping, as well as swirling milk jugs, a 600 ml milk jug, a group head brush that doubles as a filter basket leveller. Dedicated benchtop area. Using filtered water from undersink filter set up. Cups: Only 2 for personal use, my fave cup and the wife's fave cup (dont anyone touch my cup 😉). Traditional coffee/cappuccino cups for guests.
