We carry an espresso machine and a burr grinder so we are definitely coffee snobs. We used to carry a coffee maker, but it didn't get used. Still, the espresso machine and grinder take up room. Right now we are in Eugene, Oregon and have already picked our two favorites roasted here, Full City from Full City and Chupacabra Espresso from Wandering Goat. We seem to find good roasts on the coasts, but in the middle of the country it is very hard. We have to find freezer space to store a few pounds for the east-west journey.

One part of the full timing adventure many do not think about is that some foods are regional. For some this is no big thing, for others it is a crisis. A younger couple we knew, who liked to cook, were very distressed to not find their favorite ingredients as they traveled. They thought they were easy going and flexible, but found that when it came to food they were already set in their ways. Another couple we know who came from the San Francisco area get shipments of San Francisco sourdough bread and Genoa Salami from their kids and have to keep open space for these items. Other sourdough and salami doesn't taste right to them. Whenever I encounter someone who grew up in Nebraska and went full time, I ask if they were surprised that Runza wasn't everywhere. Western Washington people are always asking about teriyaki, since teriyaki places are rare in other parts of the country. Organic foods and bulk items are not available everywhere. I know Southerners who carry large bags of grits since only small, expensive boxes are available most places. Be prepared for change and try to cope. 

Edit: I also should say to be prepared to carry your favorite food items long distances if they turn out to be unavailable everywhere.  So keep some food storage free until you know.