Coffee Enthusiasts

Nightblade....The cowboy coffee brewing method that I learned from Dobbin Shoop,
an outfitter in Vallecito, Colorado, goes like this:

Fill the pot with cold water and add coarse ground coffee to taste. (One generous handful per quart?)
Put the pot on the fire, and when the water comes to a rolling boil, IMMEDIATELY remove the pot from the heat.
Set the pot to the side to cool, throw in a dash of cold water, and tap the side of the pot 3 times with a spoon.

Let the grounds settle for a couple of minutes and serve. Add whiskey to taste.

Ain't life grand?

I'm tellin ya fella's,i'm like a reborn man.......this cowboy coffee is for the first time ever the only coffee that I can actually ENJOY straight black. I am hooked. I will always love my Tea but,now I can honestly say that I enjoy my coffee as well. The Mr. coffee has met the dumpster and the french press is awaiting a new home because I am a convert !! And I'm enjoying a cup right now as I am covering at work for Memorial Day.....Holiday pay yay !! I also forgot to mention, this stuff wakes me up and keeps me awake without a nervous buzz as well....BONUS !Happy Memorial Day all ! :chapeau

Pot of water, add eggs, boil the eggs, remove from fire. Crack the eggs and serve. Shells go in the pot. Add ground coffee, bring to boil. Remove from heat. Let set for a couple minutes then serve. Egg shells remove acid and bitters.
Just another camp grounds coffee.
~Richard

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Originally Posted by Geezer

Pot of water, add eggs, boil the eggs, remove from fire. Crack the eggs and serve. Shells go in the pot. Add ground coffee, bring to boil. Remove from heat. Let set for a couple minutes then serve. Egg shells remove acid and bitters.
Just another camp grounds coffee.
~Richard

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Like Cowboy Kent says in his video..."no thanks,I like my eggs not inside my coffee". Cold water method works without a hitch. I boil for three minutes gets all the acid out add my cold water ,let set for 2 not one ground present and absolutely no bitterness it's awesome. :)

I have not read the whole thread but I have not seen anybody mention Mavis Bank. Has some of the best coffee I have ever had. Especialy those single estate high mountain Blue Mountain Jamaica are my real favorite. But when they run out and they always do, the Mavis Bank will do just fine. Before that I was drinking Costa Rican, Colombian, and Oaxacan. IMO way better than Kona, Brazil Ipiena, or Panamanian coffee. Yes I have tried La Perla and while exotic and very good not worth the Price. Almost ten times the price as S.E.B.M.J. no not worth it. The distributer for Mavis Bank is in Cummmmins Georgia check them out as they have the best prices I have seen and carry green bean at half price for you home roasters that last a year until u have to roast them. Real value and the very best coffee that can be had. If have never tasted freshly roasted Blue Mountain you are missing a real treat. Especialy if you really like good coffee.

Thanks
Israel
P.S. They just started sellind dark roast, why because the demand not because it is good. Dark roast was made for smokers and drinkers with no taste buds left so if you still have any please chose medium roast. Just my two cents.

Ordered a new on the stove vacuum pot and permanent filter this morning. I got the Yama 8 cup pot and the Diguo filter.
I love the flavor of vacuum pot coffee

Quote:

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Originally Posted by jfleming9232

#offshorelife coffee delima......Folger or Community

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It's late in replying but, Community all the way !! :needcoffee:

Quote:

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Originally Posted by OCDshaver

Not to open the Arabica vs. Robusta debate, but a coffee that touts that much caffeine is likely made with a healthy dose of Robusta. I used to buy Maromas Orphea but found that the caffeine was over the top for me.

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Given that the more a bean is roasted the more the caffeine is roasted out thus light roast is what makes up most breakfast blends, you are probably spot on about the Robusta ratio.

Cowboy coffee is the best. No egg shells please.


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I'm definitely hooked on cowboy coffee these days .

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