Coffee recommendations

Discussion in 'Kitchen' started by Rmr, May 10, 2020.

  1. JKM

    JKM Thru Hiker

    If I had the time, inclination and the shed of my dreams, I would make my own using carbon fiber sheet for the base, several cut outs and a gauze sandwiched between layers, then a rubber o-ring round the sides and a hollow c/f tube for the plunger.
    I could make them to order for $100 as sell them in their hundreds over the pond custom sized to fit the desired pot
  2. JKM

    JKM Thru Hiker

    Personally I go for wildo large fold-a-mug, coffee bag and a squirt of condensed milk.
    Coffee bag gets used as a rudimentary scourer after porridge has bean eaten, then cut open and the grounds scattered. Paper envelope /bag gets carried out (after careful drying the remove that 2g of moisture) or eaten then it doesn't count as weight at all :)
    Rmr, cathyjc and Enzo like this.
  3. JKM

    JKM Thru Hiker

    Anyone with time on their hands during lockdown could put that time to good use by learning how to make Vietnamese egg coffee.

    It's lovely :)

    Bit of a faff on the hill though...
    Chiseller likes this.
  4. JimH

    JimH Ultralighter

  5. Lemming

    Lemming Trekker

    I have the stainless steel Tetra Drip (26g) and am very happy with it - sits securely on top of a mug (which the GSI Java Drip failed to do) and with V60 filters produces reliably good coffee.

    Probably just as well that I sold my Clikstand though, or I would be far too confused in the morning with double origami...

    As a side note, I prefer using filters as they make it easier to clean and also to carry the grounds back out.
  6. jack4allfriends

    jack4allfriends Summit Camper

  7. Shewie

    Shewie Administrator Staff Member

    Rmr and FOX160 like this.
  8. Michael_x

    Michael_x Ultralighter

    About a minute in he lights a fire and refers to the ignition source as a zirconium metal rod. Bit of googling says zirconium powder self combusts in air and burns very hot (4, 460c in O2). So to my surprise that sounds credible. I'd assumed he'd meant ferro cerium. Zirconium rods are a little too costly to simply buy and try on the off chance alas. Anyone here come across them used for fire lighting?
  9. Cranston

    Cranston Thru Hiker

    Mowed the lawn and saw my metho stove stuff on the floor off the garage and thought hmm so...

    In the interests of curiousity, as I have never boiled coffee non 'cafe Turko' style and Padstowes ideas (@Padstowe :thumbsup:) I fired up the metho stove thingy in the garage and put 150 mls (not a 'big cup' drinker but for the mornings with some milk-short black only after 9 am) of water and about 10 grams of ground coffee in the pot and near boiled up. Same amount of coffee I would put in my Moka pot (1 cup) and get a pretty stiff coffee.
    Got a not awful, just weakly coffee flavoured drink.
    So threw double the coffee in at about 20 gms of coffee in to the 150 mls of water -stronger but not much chop, still.
    Wobbled the cup and the grounds sank quickly, which surprised me, just a few in the first couple of sips-so no need for a second cup to decant.
    But I need a lot of coffee to get a drink with a bit of zing -which still tastes quite a lot like coffee flavoured water.
    Those American cowboys either liked weak coffee or carried one hell of a lot of coffee.
    I'd need about (at least) 80-100 gms over two days. So, that for me has to figure in the equation adds much weight. Out of the equation.
    If I use a good instant-it's compact, tastes far stronger/better than what I made above and is much lighter. I have a good Fairtrade one. Victory.
    So in the interests of space/taste and weight. Instant wins for me.
    I'll drink some better stuff when I get home.
    Last edited: May 23, 2020
  10. WilliamC

    WilliamC Thru Hiker

    Turkish coffee is very strong but it uses a very high coffee to water ratio. A Turkish coffee cup holds about the same volume as an eggcup! And traditionally, it's brought to a boil three times.
    If you can get it, instant Turkish coffee makes a decent standard coffee with milk, but it still has grounds in it.
  11. Padstowe

    Padstowe Thru Hiker

    @Lamont-Cranston Did you let the coffee boil for a while, or just bring it to the boil?
    You need to be doing the first, bring it to the boil, bring the heat back a bit & let the coffee boil in the pot.
  12. Cranston

    Cranston Thru Hiker

    Yes, I concur. What I was trying to say was I am familiar with this 'Turko' method -I have made it quite a few times, but I hadn't tried the boiling 'cowboy' way. Are you making a couple at home each day?
    Love it- my mate Erol used to make it for me.
    Last edited: May 23, 2020
  13. Cranston

    Cranston Thru Hiker

    I simmered for about twenty seconds maybe?
    How long should I simmer?
    I'll have another go tomorrow-time for a cleansing ale now.
    Chiseller likes this.
  14. WilliamC

    WilliamC Thru Hiker

    We used to drink several each day but we find making it a bit of a faff (you have to watch the pot or it boils over). These days we just drink instant or from a cafetiere at home but like a Turkish coffee when we're out at a cafe, and of course it's traditional when you visit friends or have visitors.
  15. Cranston

    Cranston Thru Hiker

    Yes, watching coffee simmer is not the most riveting of pass times. When Brits say Cafetiere, you mean the glass vessel with the plunger device don't you?
  16. WilliamC

    WilliamC Thru Hiker

    I don't know, but that's what I mean :)
  17. oreocereus

    oreocereus Section Hiker

    Yeah, one of these. They don't have to be glass, but most often are. Plastic ones will hold heat better. It's a French Press or Plunger in New Zealand - similar terminology in Oz? I had to start saying caffetiere in the UK as people thought a French Press sounded foreign and posh, and a plunger a plumbing tool.
    Rmr likes this.
  18. WilliamC

    WilliamC Thru Hiker

    Well, French kiss, French letter... I don't know what they were thinking when you said French press :D
    cathyjc, Rmr, gixer and 2 others like this.
  19. Cranston

    Cranston Thru Hiker

    Ah ha! Just wondering as the only time I hear that device, called a 'plunger' here and in NZ, referred to as that is from Brits. Here and there.
  20. Cranston

    Cranston Thru Hiker

    Crikey. Wildly laughing emoticon.
  21. oreocereus

    oreocereus Section Hiker

    Hah! I think French Press is mostly an American term.
  22. Cranston

    Cranston Thru Hiker

    Or a French term. Va va voom.
    oreocereus likes this.
  23. Enzo

    Enzo Thru Hiker

    I just tried at home with lavazza Oro, two heaped teaspoons in a mug, less than I'd have in a double espresso. Makes a usable strong cup of coffee, and to my taste I prefer it to any filter coffee I've had, but then I'm not a fan of filter coffee...

    Were you using esspreso coffee, ? I prefer it in cowboy coffee, finer grind I guess gets the coffee out faster and if you do drink some grinds they are so fine they are unobjectionable.
    Chiseller likes this.
  24. oreocereus

    oreocereus Section Hiker

    For “proper” Turkish, the grind should be even finer than espresso. As William said, it’s traditionally bought to a soft boil (actually just below - when everything starts foaming) a 3 (or more) times. Traditionally it’s also made in heated sand instead of a hot plate/gas hob, I believe? Maybe William or gixer can confirm.

    having had a lot of Bosnian/Serbian coffee which is more or less the same (but they insist it isn’t) I enjoy the process and ceremony, and even the intensity of the drink. But it’s not a great flavor imo. Espresso has a lot more potential for good/interesting flavors while still having that intensity. But, espresso “culture” has exploded in the last fifteen years in European, American and antipodean countries, so huge amounts of research and Money have gone into refining the art, technology and roasting/farming/processing styles. Turkish style coffee hasn’t had the luxury of gentrification which isn’t an indication of it being a method that lacks aficionado obsession (I’m sure all of turkey is offended by my preceding statements - this all comes from an anglicized POV).
  25. WilliamC

    WilliamC Thru Hiker

    I don't know how traditional it is, but you can buy equipment for making your coffee with heated sand in the home. It's also often made over charcoal.
    I don't have enough of a sophisticated coffee palate to judge or comment on the relative merits of espresso/Turkish coffee. I will point out though that there is a great variety in the types of coffee and roasts used in Turkish coffee, so much so that even I can tell the difference. Antakya/Hatay, a UNESCO city of gastronomy, where people can happily spend hours arguing over how to make mince-filled bulgur balls (answer, everyone else's way is wrong) prefers a very dark roast, probably due to the Arab influence, that you won't find in the west of Turkey, probably due to the Arab influence.

Share This Page