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Post by Paws on Dec 2, 2011 23:12:39 GMT 12.75
Include your recipe and any special technique you might use to set forth your best brew. You might want to discuss your favorite method of brewing and why you prefer it as well. Like flavored coffees? Which ones? I'll tell you this, regardless of how I make it, everybody says it is really good but too strong!
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Post by OLKoot on Dec 3, 2011 5:01:00 GMT 12.75
My best cup of coffee is Folgers Black Silk made in an electric drip pot, and I drink it black with aspartame for sweetener.... I do miss my manual drip pot though.....Made plenty of coffee on my BBQ when we lost power.....
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Post by Paws on Dec 3, 2011 6:13:27 GMT 12.75
I favor a drip pot also. LEHMAN'S has the non-electric for around $90.00. My favorite electric so far is the Quisenart with the grinder. I like the French Roasts in ground coffee and a hearty dark roast in a whole bean. My favorites are Folger's, Maxwell House, Dawn Chorus, Spotlight, and Beaumont in that order. I use about two Tablespoons of coffee per cup and usually take the first cup off before the pot is half done.
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Post by OLKoot on Dec 3, 2011 8:13:22 GMT 12.75
I may just hit The Salvation Army, or some of those thrift stores...The one I'm looking for has a stem and a basket and that's about it...Just a plain old fashioned camp style coffee pot....
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Post by Paws on Dec 3, 2011 10:02:41 GMT 12.75
That's a percolator and makes the worst possible coffee imaginable other than continually boiling grounds. I've got a couple around here someplace though. I collect them. Yought to be able to find them on E-bay pretty cheap. They last forever.
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Post by brittonfaith on Dec 3, 2011 10:07:15 GMT 12.75
I only drink coffee in the late fall and winter. I like med-dark to dark roast (but not burnt beans). Prefer to grind my own, but don't currently have a grinder. Next comes brick packed ground. Whether it's decaf or regular depends on whether I've been fighting anxiety attacks recently. Like it done in a percolator (campfire or electric). Usually don't care for flavoring, sugar or cream. But the past few days the house has been chilly and I'm needing some extra pampering. I've been wanting it either "Irish" or with some hazelnut creamer. Hot, strong and black will have to do though. But not as strong as Mike's grandpa made it. That stuff could of degreased an engine or unclogged your drains.
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Post by OLKoot on Dec 3, 2011 13:11:42 GMT 12.75
That's a percolator and makes the worst possible coffee imaginable other than continually boiling grounds. I've got a couple around here someplace though. I collect them. Yought to be able to find them on E-bay pretty cheap. They last forever. Not back in the day, when you picked up some A&P 8 O'clock coffee to grind up and stick it in that peculator .....Thats the way I remember it, and coming from Brooklyn , most will say,its the water ...Thats why NY pizza rains supreme to the rest of the country...
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Post by Two Tales on Dec 3, 2011 16:02:27 GMT 12.75
I like the real Kona coffee..not the screwed up blended crap...currently using a auto-drip electric..like my campfire coffee when around a campfire...German lady I used to know used to make it in a pressure cooker...water never boiled...she brought it up to a certain temp and shut it off then let it sit for 20 min..some kinda good stuff...working down the list is folgers dark, then luizzian (sp) with chickory...rest is barly tolerable...some more so than others...
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Post by OLKoot on Dec 3, 2011 17:00:31 GMT 12.75
Chicory being the main word here....The others can't compete IMHO...
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Post by Paws on Dec 4, 2011 3:49:45 GMT 12.75
I like the real Kona coffee..not the screwed up blended crap...currently using a auto-drip electric..like my campfire coffee when around a campfire...German lady I used to know used to make it in a pressure cooker...water never boiled...she brought it up to a certain temp and shut it off then let it sit for 20 min..some kinda good stuff...working down the list is folgers dark, then luizzian (sp) with chickory...rest is barly tolerable...some more so than others... I like the Kona as well. The blends have really thinned out the availability of the good stuff and driven the price sky high. What you said about keeping the temperature below a boil is key. Even in the boiler I bring the water to a boil, add the coffee and let it steep for about twenty minutes then add a cup of cold water to drop the grounds to the bottom. Serve it hot and let it set by the fire to keep warm for a while but never ever boil it. TOP SECRET Keeping the water below 212 is why coffee made in the mountains is su-(wait for it....) perior. It boils way below 212. Same effect with the pressure cooker. Don't tell anybody!
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Post by Paws on Dec 4, 2011 3:50:50 GMT 12.75
Chicory being the main word here....The others can't compete IMHO... That Luzianne is a really good mix. A little chicory is great.
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Post by brittonfaith on Dec 6, 2011 16:02:43 GMT 12.75
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Post by Toby Benoit on Dec 7, 2011 12:56:28 GMT 12.75
Folgers classic roast run through my old style perker pot on top of the stove. (Don't gimme no shIt Paws...it tastes good!) No sugar or creamer or sweet n low or milk... Hot and black and a lot of it; that's how I like my coffee. ;D ;D ;D
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Post by azslim on Mar 25, 2012 2:53:52 GMT 12.75
I use a JetBoil, holds 1 liter of water, I bring it to a boil then add 4 heaping teaspoons of fresh ground coffee, stir it with the flame going for a minute or two, then trickle in cold water to settle the grounds before I press it. I have been buying the Guatemala, Columbia, Africa, Kona, whatever beans when Costco has them.
I also have a 9 cup espresso maker for those long days on the fire line, I use 4 to 9 spoonfuls of coffee when I make it, depends on how big a kick in the butt I need. It makes one real good and strong cup.
I used to pack beans and a grinder on the fires, picked up a burr grinder for Christmas and now will grind up 2 lbs, put it in a couple of aluminum water bottles, the 2 lbs lasts me about 3 weeks, long enough for a 14 day gig.
I like strong coffee, one cup and you're good for the day. Had a friend come out hunting a while back, he would have to go poop just smelling my coffee brewing, he'd sure leave the tent in a hurry. I thought about tying the zippers together to see if I could get him to poop his drawers, but figured he would just bust out since it wasn't his tent.
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Post by OLKoot on Mar 25, 2012 4:01:56 GMT 12.75
I've found a nice coffee called "Blue mountain" grown only in Jamaica....A friend brought some back on her last trip to Jamaica...Strong , but with a sweet back taste...
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Post by Two Tales on Mar 26, 2012 15:17:16 GMT 12.75
Steve
I've tried the Blue Mt coffee..not bad..but it does have that back taste that well let's just say I'm not to fond of...in other word in a pinch I could drink a cup or two of it...happy to say BJ's has the Kona original beans again (not the mixed up blends) ;D ;D ;D ;D..saw it in another store in the 1 pound bag..$19.98...paid the same for 3 pounds at BJ's.... ;D ;D ;D
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Post by OLKoot on Mar 26, 2012 18:15:48 GMT 12.75
TT, its one of the largest exported crop from Jamaica...My friend who is from Jamaica and goes back once a year...Sometimes if I know she's going, I ask her to bring back some...Hey, did yah see I won a new grill from The BBQ Pitt Boys contest....Its there Wombat...I should be getting it to morrow......
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Post by Paws on Mar 27, 2012 0:55:12 GMT 12.75
BJs a local thingie? I've paid fifteen for 10 oz for the whole beans.
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Post by Paws on Mar 27, 2012 1:04:42 GMT 12.75
Hey boys, it just occurred to me. You make your coffee strong like I do and you do get that aftertaste, unlesss......... put just a wee pinch of table salt in the basket with the coffee. Cuts most of that out. Here is another trick especially for you percolator pansies.....save your breakfast egg shell and set it as flat as you can without breaking it up into tiny pieces into the bottom of your basket or over top of your grounds. Just keep the pieces big enough they wont go throurgh the strainer, get it. You will be amazed how rich and deep you can get your coffee without any bitter at all. When I was a kid I thought that it was the egg white that did the trick so I experimented. No help, had to be the shell; guess it is the lime that softens the ph of the acids in the coffee. Oh Koot, Wally has perks in the camping section in stainless and blue granite for about thirty bucks.
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Post by Paws on Mar 27, 2012 1:36:48 GMT 12.75
I may just hit The Salvation Army, or some of those thrift stores...The one I'm looking for has a stem and a basket and that's about it...Just a plain old fashioned camp style coffee pot.... That's a percolator Koot, go see Wally World. A dripolater carries the hot water in a vessel that goes on top of a strainer that holds the coffee over the pot that it drips into. They have those in steel at Lehman's just like the one Momma first had. Ever see those glass ones that suck the water up from the bottom? Used to have those around in restaurants before they went to the big percolators of fifty to 150 cups and then the dripolators. I used to carry an "automatic" French Press with me on road trips. It would make two big mugs (about three standard cups) without having to manually press the water through. That sumbich would blow up about every fourth or fifth time! Sure made good coffee though. Then I went to a two cup Milita drip system that looks like a funnel that fits over a big mug. You set your filter and coffee in the funnel, in the cup then pour your hot water into the funnel. Now if you want two cups it is a pain but for a single not too bad and would be OK for camping. Long before there microwaves in every room I'd carry that with a 2 quart pan and when I hit the hotel get an iron from the office; they always had one. I take the ice bucket and flip the iron upside down in it; they fit corner to corner just perfect. Plug her in and use it for a hot plate. Set my rig up and turn her on high with my pan of water on her and it be ready in five or six minutes to pour into the filter. I did that for the longest before starting to carry a hot plate and a hot cup with me. Hey I just dug out the Lehman's catalog and they got stove top perks in 3 to 12 cup metal for less than 45.00, glass perk for 20, glass drip, French press, aluminum drip for 90, and even a vacuum for 80 You know we ought to GT up there during the Dutch Oven cook off/demo.
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