Thread: Coffee Enthusiasts

I'll save this cowboy coffee thing back till fall when I get out my tripod limbs n make hobo stew in the cleaned off garden over a campfire. I hope its as good as y'all say. I have had a older coffee pot like in the video but never knew quite what to do with it. Today I brought it in for a thorough washin and I'll put it with my other campfire gear.

Originally Posted by Scratch427

I'll save this cowboy coffee thing back till fall when I get out my tripod limbs n make hobo stew in the cleaned off garden over a campfire. I hope its as good as y'all say. I have had a older coffee pot like in the video but never knew quite what to do with it. Today I brought it in for a thorough washin and I'll put it with my other campfire gear.

Why wait till fall ? This stuff is good coffee not some sort of caffeine nuclear mud. it's great for breakfast after dinner or just when ya want a really good tasting cup of coffee and the beauty is,you can use a sauce pan from your own kitchen to make it in. In fact I just got up so I'm going to make a pot right now mmmmm Delicious !!

Add A Little Espresso, ( Ya Like I Need It)) But Oh Ya Its Awsome!!!Ty

Aloha!

I'm a big fan of Kona, not just because it's Hawaiian, but because it's just DARN good. Apart from that, I really like many of the other commercially available beans.

I have been through all the ways that one can of making coffee. Especially small amounts. French Press, small percolator, drip, Mellita pour, you name it I've tried it. Most of us coffee lovers have.

Recently I have discovered the joys of the Moka Pot. I really love coffee made in a Moka pot. You can brew it (actually steam it) more toward coffee or more toward espresso. Moka Pots come in 2 cup (espresso) up to 8 cup sizes. The Moka Pot is made for espresso on the stove top. Three rules on a Moka Pot.

1.) The grind can't be TOO fine. A bit finer than drip, but not super-fine. You don't want to clog the screen.
2.) Hot water in the pot bottom is better than cold. The less time heating the water to steam the better.
3.) Do NOT fill the base above the stream escape hole. In case there is a clog in the screen, you want the steam to be able to escape.

I am a fan of the Osaka Moka Pots, but any Moka Pot will do you. Purists will want an Italian model.



You don't want the coffee/espresso to pour out of the top like a fire hose. A gentle drip is best, so you adjust the heat for just enough steam to get that gentle drip, and that WONDERUL flavor.

And if you like frothed milk, do your self a favor and buy one of those super-inexpensive milk frothers at Amazon for under $10.00. They work great. Heat the milk in the microwave for 1 minute and froth it up with the frother. Instant Espresso, Cafe Latte, Cappuccino or my favorite, a Flat White. Or you can just make COFFEE if that's your thing!



Enjoy!

-Zip

Agree ZipZop............ Moka Pot is a great coffee solution.

Another means of frothing the warmed milk is to quarter fill a very clean french press and you plunge/pull the screen of the press down/up through the air/milk interface. This is useful as a plan B, if you don't have your milk wizzer handy.

On the Moka Pot, I prefer pots that have a polygonal top & bottom as I find my pot with a round bottom is sometimes not easy to get a grip on when you want to unscrew it.



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Originally Posted by JBHoren

I've been home-roasting my beans since 2006, grind 'em with a Zassenhaus manual coffee-mill, and fresh-brew in a Bodum press-pot. I enjoy the hobby, and the near-ritual of preparing my morning 20oz mug is the perfect accompaniment to that of shaving with a straight razor.

If I can answer any questions, I'll be glad to do so.

Spoiler Alert! People will tell you that the ground coffee must be of a uniform size. Hogwash. Their grounds have to be that way, but yours and mine? Nah... "ballpark" is Good Enough©. After all, you're making one cup of coffee per/day, and you're inclined to acquire a French press in which to brew it. Fight the Power! A brand-new Zassenhaus manual grinder will run you upwards of $100 (including S/H) from Sweet Maria's, but they also sell a Hario Skerton manual grinder (w/conical burrs!) for $40. Ask yourself: Do I really need to spend $300 on a Rocky-the-Flying-Squirrel grinder? "Less is More" -- isn't that one of the reasons we're shaving with hundred-year-old straight razors?

Roasting my own beans for a while, and the hario seems to be a good, functional alternative on the cheap. I want a high dollar electric conical, but I hear there's a mod using a screw gun for the hario...

I wondered if there were other home roasters on here. Nothing tastes better.

I couldn't believe the difference the first time I had it

This is what I store my Blue Mountain Jamaican in. The best coffees has to be stored right to preserve that delicate flavor we pay so much money for. These are the only ones like this I have seen. Hope this help someone. All other containers are just cans with lids, this one has some science behind it, and more important it works!

Originally Posted by Toroblanco

This is what I store my Blue Mountain Jamaican in. The best coffees has to be stored right to preserve that delicate flavor we pay so much money for. These are the only ones like this I have seen. Hope this help someone. All other containers are just cans with lids, this one has some science behind it, and more important it works!

I use my food saver. It works very well and I use it for many things. I use mine several times a day.

I've had a lot of success freezing my beans, but there are some important caveats to freezing beans.

Firstly make sure the beans are freezed in an air tight container. A freezer is a very dry environment.

Secondly I find I need to grind frozen beans while still frozen. So each day I quickly weigh off what I need, then immediately return the container of beans to the freezer. And grind immediately.

If I allow the beans to defrost before grinding I find the flavour is not as good, and if the beans wait for say a day after defrosting then the flavour is worse.

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Originally Posted by JHBBlade

I've had a lot of success freezing my beans, but there are some important caveats to freezing beans.

Firstly make sure the beans are freezed in an air tight container. A freezer is a very dry environment.

Secondly I find I need to grind frozen beans while still frozen. So each day I quickly weigh off what I need, then immediately return the container of beans to the freezer. And grind immediately.

If I allow the beans to defrost before grinding I find the flavour is not as good, and if the beans wait for say a day after defrosting then the flavour is worse.

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Aloha!

Right on the money my good man. I have been freezing beans since the late 80s when I read an article about fresh grind coffee in "Esquire Magizine" that recommended freezing beans. Plus in Hawaii, you quickly discover that you must store most "Dry Goods Food" things in the fridge or freezer (like cereal, oatmeal, coffee and sugar) or risk it getting too hot and humid or infested with tiny insects. The beans always go in the freezer in an airtight container, and yes, I grind them frozen, only enough for that morning's use.

Mahalo!

-Zip