I bought one of those Keurig K cup coffee makers two years ago. Never was really satisfied with it. The K cups are expensive & the reuseable cups are messy to deal with and besides that it's never as strong as I like. Went back to my old cone filter coffee maker. Better/richer coffee. And if the power goes out I have my gas stove & my old aluminum drip pot. Problem solved. Pat R.
If someone else had of done to me what I did to myself . . . I'd have killed him. Humility is an asset. Heh - heh.
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Café correcto: Coffee with a shot of alcohol, usually grappa or cognac.
73 de KE4SKY In Home Mix We Trust From the Home of Ed's Red in "Almost Heaven" West Virginia
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Sello Rojo brand is real Columbian coffee and can be purchased at Amazon. A guy at work turned me on to it and swears it is better than most.
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What is Monkey Coffee?
Monkey coffee is a rare type of coffee made from beans that were chewed by Rhesus monkeys. The monkeys are instinctively drawn to the ripest, sweetest coffee cherries growing on coffee estates. They select the best coffee cherries, pick them, chew them leisurely for a few minutes and then spit the remainder of the fruit (the seed we known as the “coffee bean” and the “parchment” layer surrounding the seed) onto the ground.
Kopi luwak is harvested from doo doo. The cat like animal eats the ripest skin off beans, then poops out the beans.
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Café correcto: Coffee with a shot of alcohol, usually grappa or cognac.
I generally grind my own beans. Have for years. The Italian roast is my favorite
from the Ethiopian yergacheff or Harrar. Espresso roast also makes for a fine cup of coffee. But nothing beats a good cup of espresso, a little cognac & a piece of chocolate mousse pie. Of course I can no longer have the chocolate mousse. Drat!
If someone else had of done to me what I did to myself . . . I'd have killed him. Humility is an asset. Heh - heh.
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I'm beginning to think my preference for green tea is not something to be embarrassed about. Cat poop? Monkey slobber? Yuck!
Wes
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Pat,
I am a coffee maniac with a former 40 cups of espresso a day habit when I was a consultant. I still love coffee but only drink 1 or 2 cups a day now for years since the addiction problem. My absolute favorite best is French Press brewed Original 8 O'Clock Coffee and I think it is the best in the world. The French Press is simple, easy to use and clean. Coarse ground Arabica coffee works best and tastes best from a French Press. The French press used correctly eliminates any bitter coffee oil in the brew and even makes cheap coffee delicious. You can't make coffee too strong and bitter with a French press, they don't work that way no matter how much coffee you use.
The right way: Boil water vigorously in a glass pot, remove from heat. When water stops boiling count 30 seconds and pour over coffee in your French press. Steep 6-8 minutes then plunge the press handle and pour a cup. My coffee at home is better than from any restaurant at any price.
I like Bodum brand french presses:
My favorite automatic shut-off glass pot for boiling water:
I don't think there is any better than this combination and 8 O'Clock Coffee in the whole world.
My second favorite coffee in the world is an unusual one. Several native tribes in the country of Ecuador in South America in the mountains around Quito, Ecuador make a traditional combined coffee and natural coca leaf syrup concentrate that is added to boiled hot water. Yes Coca, not Cocoa. It is decadently delicious and gives a serious instant euphoria buzz that is very addictive and not sold in stores. You have to visit the mountain people... and I have 3 times.
My 3rd favorite coffee is from a relatively new method. “Refrigerator coffee” is made with your favorite ground beans but not cooked at all. Just put the ground coffee in a glass pitcher with good bottled or filtered water, cover the pitcher top with plastic wrap and let it cold steep in the refrigerator 24-48 hours. Pour off from the top or through a filter to a cup and then microwave hot. You get no bitter coffee oil with this refrigerator brewing method and the coffee is delicately delicious black.
Gary
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Gary? How much regular ground coffee do you put to a pitcher of water using the “refrigerator method"?
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Hope this helps. My pitcher is 1 Liter, I use 475 grains ground Arabica. I always give it a full 24 hours at least. That is a little over 1 ounce of ground coffee per liter of water. 1 ounce = 437.5 gr. I decided on the 475 grains per liter experimentally. More than 475 gr/liter doesn't make it stronger.
Now you guys are probably laughing at measuring coffee in grains. Yes, I do use my Frankford Arsenal digital powder scale to weigh my coffee. I use the tare function on a small Rubbermaid bowl to pour ground coffee into on the scale !!!!!!
Gary
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Hope this helps. My pitcher is 1 Liter, I use 475 grains ground Arabica. I always give it a full 24 hours at least. That is a little over 1 ounce of ground coffee per liter of water. 1 ounce = 437.5 gr. I decided on the 475 grains per liter experimentally. More than 475 gr/liter doesn't make it stronger.
Now you guys are probably laughing at measuring coffee in grains. Yes, I do use my Frankford Arsenal digital powder scale to weigh my coffee. I use the tare function on a small Rubbermaid bowl to pour ground coffee into on the scale !!!!!!
Gary Gee, I wonder how cold soaked coffee would be run through a French press??? Then use that coffee to make ice cubes.... Then make more cold brewed French-press coffee, add iced coffee cubes and Reme-Martin congnac! We must patent it before Starbucks gets a liquor license! Won't sell the Honolulu pot, though
73 de KE4SKY In Home Mix We Trust From the Home of Ed's Red in "Almost Heaven" West Virginia
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This goumet stuff gets complicated. I like Cowboy Coffee. Boil water. Throw a handful of Yuban in there. Maybe add eggshells. Helps settle the grounds. Killer laxative, too. While we're at it, got a favorite instant? I know, I know. But sometimes it's handy out there.
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Not powdered instant, but with my last shipment of Chock Full'O Nuts, they included some Euro samples of concentrated expresso coffee syrup, 10ml sachets intended to be added to 100ml of boiled water which were quite good. On hunting trips we use these and make the customary steaming and gurgling noises as it is squeezed into a cup while stirring into a satisfying froth, laced with a tot of adult beverage as an after dinner treat.
The Hills Brother's individual serving 25g size of French Vanilla or Amaretto Cappuccino aren't bad either, add to 250ml of water.
Both from www.shopmzb.com
73 de KE4SKY In Home Mix We Trust From the Home of Ed's Red in "Almost Heaven" West Virginia
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There is a modern trick that works well with Cowboy Coffee..
You can avoid the bitter bean oil taste you get from boiling ground coffee over a fire and make it as smooth as French Press coffee if you use your camp coffee pot in a similar way.
Here is the change that does that:
1) boil water in your pot to a vigorous boil. 2) remove pot from heat and watch water. 3) when boiling stops, count 30 seconds then dump in ground coffee, stir 5 seconds. 4) let steep 6-8 minutes, then pour and drink.
The timing with the heat is the same as with a French Press and the method does not boil bitter bean oil into your coffee. You get great Cowboy Coffee this way. I have had really bad Cowboy Coffee that was boiled a half an hour. That coffee in the cup had a visible oil slick on the surface. That oil slick is bitter bean oil and is a nightmare to a gourmet coffee drinker.
Try changing your Cowboy Coffee method to the timing of a French Press and taste it.
On the Instant Coffee! A cup of the cheapest horrible instant coffee from Dollar General can be made pretty delicious with a jigger of Bourbon Whiskey.
Gary
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Oh my god. What have I done by starting this thread? I think I started a monster.
If someone else had of done to me what I did to myself . . . I'd have killed him. Humility is an asset. Heh - heh.
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Back in the early 90's while living in California I used to order coffee from Starbucks when they had only their original location. They advertised that their coffee sat on the shelf no longer than 24hrs.. The beans were excellent and reasonably priced. I haven't dealt with them in years as I believe that their quality has diminished and there are many wonderful & local coffee roasters now. My favorite coffee maker is the old aluminum drip pot with the basket in the middle. I have one on the shelf. Other than that I am a Krups fan.
Pat
If someone else had of done to me what I did to myself . . . I'd have killed him. Humility is an asset. Heh - heh.
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There is a modern trick that works well with Cowboy Coffee..
You can avoid the bitter bean oil taste you get from boiling ground coffee over a fire and make it as smooth as French Press coffee if you use your camp coffee pot in a similar way.
Here is the change that does that:
1) boil water in your pot to a vigorous boil. 2) remove pot from heat and watch water. 3) when boiling stops, count 30 seconds then dump in ground coffee, stir 5 seconds. 4) let steep 6-8 minutes, then pour and drink.
The timing with the heat is the same as with a French Press and the method does not boil bitter bean oil into your coffee. You get great Cowboy Coffee this way. I have had really bad Cowboy Coffee that was boiled a half an hour. That coffee in the cup had a visible oil slick on the surface. That oil slick is bitter bean oil and is a nightmare to a gourmet coffee drinker.
Try changing your Cowboy Coffee method to the timing of a French Press and taste it.
Gary One addition to this method, told me by my friend Jim in Texas, is that after the coffee as steeped, you crack and pour in one raw egg into the coffee, which collects the grounds, so that you don't have to be so careful decanting the coffee to avoid getting grounds in the cup. That is, unless you like coffee which you can chew. This beats the alternative of straining your cowboy coffee through your dirty bandanna or sweat-stained hat! If an interloper comes into camp begging breakfast and there is only enough for the crew, you give him the egg with the coffee grounds, smothered with gravy and you know he is a REAL cowboy if he compliments you on the egg!
73 de KE4SKY In Home Mix We Trust From the Home of Ed's Red in "Almost Heaven" West Virginia
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Thank goodness I'am not a gourmet when it comes to coffee, cigars and wine, too cheap for the real good stuff. I still enjoy perked coffee. Frank C.
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Coffee can be like bullet casting. It can be as simple or as complicated as one can wish to make it. I have been roasting my own coffee for about eight years. It is stupidly easy. I started with hot air pop corn poppers and have now graduated to a bread maker and a paint stripping heat gun. I brew the coffee with a french press and grind it with a crank grain mill. I purchase green coffee beans from Burman's Coffee in Madison Wi. I get what is on sale at about 5.00 a pound. Fifteen pounds cost me 6.50 in shipping. I have tried the espresso maker that Ed shows but it don't make enough to fill my “jones". To roast with the bread maker/heat gun I set the machine to “dough” and hold the gun an inch above the stirring beans until they pop and smoke like the beejeebers. I go by color. When they look like the beans I want to buy they are done. I dump them out on an old fryer basket and s**k the bottom of it with a shop-vac to cool them and get the chaff. The smell of roasting coffee is not to be believed. :coffee:coffee
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Nothing better than a good cup of coffee and a cigarette in the morning.
Have you guys ever tried meth or cocaine......just kidding?
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Ed; you're a man after my own heart. That's what I use. I have a small and large. Love them.
Cheers from New Zealand
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I'll try the 'improved' cowboy coffee technique. Sounds simple and makes sense to me. Raw egg and all. I ate a lot of those as a teen-ager working in an Orange Julius. We'd throw in a whole raw egg, shell and all. We had some really good blenders. Thanks for the suggestions.
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