Bill and Orlando on Home Brewing: Gear, Techniques, and Coffee at Home (Part 2)

Last week, we talked about the kind of gear you should have. Bill mentioned you don’t need to break the bank to have something decent, but there is a price point for some good apparatus for making coffee at home.

So, Orlando, what do you use at home to make your coffee in the morning? What’s your routine?

Orlando: Well, it depends on my mood. I pretty much have the “holy trinity” of coffee gear: a French press, a siphon, a pour-over system like a Chemex, an espresso machine—you name it, I have it. I even have a Nespresso.

If I’m in a rush, I’ll use the moka pot, which is traditional—you dump the coffee in, add water, and in two and a half minutes, you’ve got coffee. You really don’t have to overthink it. As long as you hear the little “hiss,” that means it’s done. That’s stove-top coffee.

Bill: Yeah, for people unfamiliar, that was actually my introduction to coffee. My father made coffee with a moka pot when I was a kid. If anyone’s ever smelled the coffee that comes from a moka pot, it’s intoxicating.

Orlando: Same for me. You’d be sleeping, but you’d smell it brewing in the background. Even if it’s burnt coffee, it hits the heart. Very nostalgic.

Bill: Absolutely, smell is so important in coffee. So, when you have more time, what’s your go-to?

Orlando: When I have more time, I definitely go for the espresso machine. That takes patience—you can’t rush it. Semi-manual machines, for instance, require attention to dosing, tamping, and pressure. Then, if you’re steaming milk, the froth has to be right. It takes time—probably 15 minutes, plus machine warm-up.

Bill: Word. You’re very well-versed. Did you work in the industry, or did you pick this up on your own?

Orlando: I picked it up myself. Started with a moka pot, got curious, and then started exploring gear at Starbucks—they had a big display of coffee gear. I started with the French press. Everybody seems to start there. I used to over-brew French press coffee—four minutes on a fine grind. Lava in a cup.

Eventually, I moved to the AeroPress, then siphon, then pour-overs, and finally espresso machines. Each step allowed me to geek out more—temperature control, grind size, pressure—all factors that affect the final cup.

I even worked in a coffee shop inside the WTRC on the 64th floor for about a year and a half. Learned the ropes, industrial machines, double boilers, rocket steam wands. It made me a better home barista, but I left after four months—I wanted more than just steaming milk all day. Automation is coming fast in the industry anyway.

Bill: That’s interesting. How do you see automation changing coffee culture?

Orlando: Coffee is becoming more automated because of convenience. Machines handle dosing, pressure, and temperature—baristas can’t finesse every shot with long lines. At home, most people don’t need that—they’re using drip pots. Pour-overs are more of a hobby.

Bill: Makes sense. I’ve always stuck to pour-overs myself. Taste and control are better for me. Espresso at home would make me skip cafes entirely.

Orlando: Exactly. Shops care about people like us because we buy beans to brew at home, post on Instagram. Most people just grab their cup, add milk and sugar, and move on.

Bill: Let’s talk about gear for when you’re in a rush.

Orlando: For a quick cup, the moka pot works great—$15–$40 at stores like TJ Maxx or Marshalls. French press is next—it’s fast but special. Use coarse coffee, boil water, let it sit 30–60 seconds, then press. I use a Bonavita gooseneck kettle. For single servings, you don’t even need a scale.

For speed and flexibility, AeroPress is excellent. Two and a half minutes and you’ve got coffee. Pre-ground or grind fresh—it’s your preference. Flexibility is key.

Bill: Let’s talk coffee types. What are you brewing now?

Orlando: I have Heart Coffee Roasters—stereo blend, 50% Kenya, 50% Ethiopia, with plum, molasses, and vanilla notes. They’re consistent across their wholesale program. I lean toward nutty, chocolatey notes in winter—Brazilian, Ethiopian, Indonesian. Colombians are more fruity, better for drip.

Bill: Ever try rare beans like Geisha?

Orlando: Yes! Gisha from Dev Coffee and Joe Coffee in NYC. Very clean, tea-like flavors. Expensive, but worth trying once.

Bill: What about coffee shops in NYC and LA?

Orlando: NYC: Counter Culture (SoHo), La Colombe, Hidden Gem in the Highline Hotel (Black Cat Espresso), and more. LA: Silver Lake has a strip with Inell, La Colombe, Dinosaur Coffee, Dayglow. Venice has Mantis, and there’s Tom’s inside the Tom Store—coffee with a purpose.

Bill: Nashville?

Orlando: Barista Parlor, Sump, and The Falcon (sustainable, zero-waste, one-off). Follow local baristas—they’ll guide you.

Bill: Any tips for home baristas?

Orlando: Taste everything, experiment, make mistakes. If it says brew 4 minutes, brew 10. Grind size—try different settings. Trial and error is the fastest way to learn. Also, check out local shops—you never know what hidden gems exist.

Bill: That’s perfect. Any final thoughts?

Orlando: I love process—start to finish, repeat, improve. Even if a moka pot coffee is burnt, a little cinnamon and nutmeg fixes it. Enjoy the process—it’s about learning and having fun.

Bill: Thank you, Orlando, for taking the time to unpack coffee with us.

Orlando: Of course! Follow me on Instagram @OrlandoUrena for coffee and lifestyle updates.

Bill: Appreciate it. For listeners, don’t be a coffee snob—enjoy experimenting!