I do coffee - variety of methods but when I shell out for the big boys I use a Chemex (16:1) - my Rancilio Rocky grinder is calibrated over 5 years to make the most out of Geshas and other super premium coffees.
On the edges - I use a Stagg at 205, and use water from my Berkey.
Totally with you. My typical day involves 3 coffees -- first a brew on my Hario Switch (also have a Stagg, 203 for me) while my espresso machine heats up. I go a bit stronger at 15:1. For immersion/drip brews I tend to like light roasted, natural or honey processed Ethiopians. I haven't experienced a Gesha yet so I need to get on that--good reminder!
After that I usually do a cortado on my espresso machine, followed by a long black later in the day. Honestly, my espresso setup is capable of extracting light roast coffees, but I don't prefer them for that brew method. I go for a medium-dark roast espresso and look for blends with a bit of robusta. Not only are they way more forgiving to brew (read: consistent), I also find that the chocolate/nut notes work way better in espresso drinks than the jammy fruit notes from lighter roasts, which a drip extraction can do a better job accentuating imo.
On the topic of water, I'm pretty curious what Third Wave Water would taste like. If I had a reverse-osmosis filter or the will to go out and buy distilled water I'd try it. I hear good things on the coffee forums, but then again half of the stuff in high falutin coffee culture is snake oil, so I'm skeptical: https://thirdwavewater.com/
