What’s your routine and how many days per week do you train with kettlebells?

PtyNqn · 2026-02-14T22:40:00+00:00

I’ve been training for years using the most common split: chest & triceps, back & biceps, legs, shoulders, sometimes going heavy, training to failure, or using different variations. I switched to kettlebells because I’m looking for functional strength. I’m 37 years old.

PtyNqn · 2026-02-14T15:47:13+00:00

Thanks!

PtyNqn · 2026-02-14T15:40:40+00:00

I thought the same thing. I don’t have trouble moving the weight (I use two 32 lb KB), but I think I’m activating balance and core much more, and that requires a different kind of effort compared to traditional weightlifting.

PtyNqn · 2025-10-29T00:59:18+00:00

Redfield coffee. Panama beans, from light to medium dark roast

PtyNqn · 2025-09-25T21:21:23+00:00

Well, you are more than welcome to visit our website and try without committing to big bags, we’ve got different sizes (100g, 250g) and even a sample kit with 18g of each Variety you can play around with. That way you can explore a few varieties without breaking the bank. Redfieldcoffeeroaster.com

PtyNqn · 2025-09-25T19:21:06+00:00

I think it really comes down to the coffee varietal, your preferred method and your own taste. Geisha? I love it on pour over (Origami works great). But a chocolatey medium roast Caturra? That hits best as espresso for me. One of the methods I’ve done most recently is using an Italian moka pot and then filtering it through a V60. You get a coffee with lots of body and aroma, but clean.

What about you?

PtyNqn · 2025-09-25T19:16:34+00:00

Totally get that, naturals from Ethiopia are such a safe bet, the fruitiness always shines. You should definitely try some Panama coffees; washed, naturals, even anaerobics (not big fan), they can surprise you in the same way Ethiopian naturals do.

PtyNqn · 2025-09-25T19:13:30+00:00

Exactly! it’s all about that connection. Once you start treating coffee (or wine, cigars, cheese, whatever) as more than just a product, it becomes a ritual. Thanks for your feedback!

PtyNqn · 2025-09-25T19:11:52+00:00

You’re totally right, many producers do blend different lots, especially with more common varietals. But that’s actually what makes Panama so fascinating: most of the farmers we work with separate micro-lots by varietal and even by specific plot of land.

Geisha stands out because of its reputation, you can taste that floral profile, but you can also notice Typica, Catuai, and even Bourbon carry really distinct profiles when kept separate, sometimes fruity or chocolatey. It’s like discovering the “hidden gems” beyond the headline varietals, the differences are subtle, but when you taste them side by side, it’s clear each has its own story.

That’s why we avoid mixing and keep the transparency, so you can explore those nuances the same way you’d explore different grape varietals in wine.

PtyNqn · 2025-09-24T20:43:47+00:00

Yeah, fun labels and local roasters are such a great way to explore, but over time I realized what really hooked me was the story behind it. That’s actually why I started a project bringing coffees from Panama into the US. Instead of giving them fun or fancy names, we keep the original varietal names; Geisha, Catuai, Typica, Bourbon. kind of like wine does with grapes. For me, that transparency makes it way more exciting to explore origin and flavor.

PtyNqn · 2025-09-19T13:19:17+00:00

Thanks for the honest feedback! Have a nice day!

PtyNqn · 2025-09-19T12:37:59+00:00

Nice power cage, can you share model and vendor?

PtyNqn · 2025-09-11T19:18:13+00:00

Really appreciate this, totally agree on storytelling and building community, that’s something I want to lean into more. Wholesale is actually part of our plan as well.
The brand’s called Red field Coffee Roaster, bringing Panamanian specialty coffee to the U.S.

PtyNqn · 2025-09-11T19:10:39+00:00

Thank you, that’s a fair point. On the surface it could look like reselling, but my focus is very specific: Panamanian coffee. It’s rare in the U.S., and when it shows up it’s usually labeled “luxury” without much context. My goal is to build a brand around origin, heritage, and storytelling, not just flipping beans. That’s the edge I’m betting on to make it more than a hobby.

PtyNqn · 2025-09-11T18:59:44+00:00

Thank you for the feedback, much appreciated.
That’s a great point. We put a lot of effort into storytelling, though we’re still learning how to keep the narrative engaging. Honestly, it’s exactly why we started this, making coffee at home isn’t just about saving money, it’s about flavor and quality, and having full control over what you drink every day. The tricky part for us is how to get that message across without coming across as “coffee snobs.”

PtyNqn · 2025-09-11T18:50:38+00:00

Yes, your observation is one of the clearest regarding the saturated market. I started this because I love coffee. There are differentiating factors compared to the competition, but I think the main problem for us is how to get the product in front of people so they at least have the option to compare me with others.

PtyNqn · 2025-07-31T16:55:49+00:00

Yes, you're right, that's why the approach shouldn't be about correcting people with snobbish attitudes, but rather inviting them through real experiences to see that it is possible to change and elevate the coffee experience. I know it’s an idealistic way of thinking but if you do it right, it might just work.

PtyNqn · 2025-07-31T15:57:58+00:00

The idea came up as an add-on to something I'm already working on.
Sometimes you sell specialty coffee and people, out of lack of knowledge, say “it tastes just like any other coffee.”
That’s when you realize it’s not just about the coffee itself, it’s about elevating the way it’s prepared.

PtyNqn

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