Brewing Camp Coffee...

[Mike_rupp]

So if you have water at the right temp, exactly what is wrong with the "Coffee Singles" (coffee in a large tea-type bag)?

I guess it comes down to what your standards are. Who knows how long ago those beans were ground? It's a simple fact that once ground, the beans deteriorate pretty quickly. Even whole roasted beans don't last that long once roasted. If instant coffee does it for you, great. Just realize that that stuff is on the bottom of the scale of what coffee can taste like.

If I'm limited so that I can't bring somewhat newly ground coffee on the trail and brew it with my french press, I'll just drink tea. Tea has a much longer shelf life than coffee, so I'll bring tea bags along if I'm backpacking and weight is critical.

 

[Photog]

I guess it comes down to what your standards are. Who knows how long ago those beans were ground? It's a simple fact that once ground, the beans deteriorate pretty quickly. Even whole roasted beans don't last that long once roasted. If instant coffee does it for you, great. Just realize that that stuff is on the bottom of the scale of what coffee can taste like.

So we have water temp, filtering process, how recently the beans were roasted and then how recently they were ground, to determine how good the coffee can be.

If it is ground, and sealed in an air-tight pouch, will it still lose its flavor? Where does it go? Maybe the flavor chemically breaks down into something else, after grinding. Hmmm.

Would the best coffee come from beans that were roasted the same day, and ground just before preparing the drink? It becomes like bread; nothing "day old" for me, thanks.

Are the coffee-bags considered instant? I always thought of instant coffee as the freeze-dried powder added to hot water. No grounds, no filters, no waiting,--- Instant. And not the same flavor as most other coffee processes. I'm not sure it is a good or bad flavor; but it is definitely not the same flavor.

Edit: Standards?? Are you kidding? I have no coffee standards. The worst coffee is still better than the best tea. Tea seems like bitter water with a nice aroma.:hehe: That's just me. I actually grew up drinkning the freeze-dried stuff. :yikes: (none in the last 25 years).

 

[paulj]

... It's a simple fact that once ground, the beans deteriorate pretty quickly. Even whole roasted beans don't last that long once roasted. ..

Have you tried roasting you own while in camp? grinding your own?

 

[SWDesertTaco]

Still good ideas coming.

Recently on a trip to Prescott, someone in camp threw a cinnamon stick and several generous 'ounces' of Amaretto into the percing coffee. While I'm not big on cinnamon the coffee was excellent. Now, I've avoided the cinnamon stick but picked up the Amaretto for those non driving mornings!

So we have water temp, filtering process, how recently the beans were roasted and then how recently they were ground, to determine how good the coffee can be.

Would the best coffee come from beans that were roasted the same day, and ground just before preparing the drink? It becomes like bread; nothing "day old" for me, thanks.

I completely agree on all these topics. Fresh vs. stale coffee have quite the distinguishable flavor to me.

Maybe it is psychological; but when I was in East Africa and had coffee that had been freshly roasted and picked recently it was the best coffee I have ever had. hands down. made in a french press.

 

[Mike_rupp]

Have you tried roasting you own while in camp? grinding your own?

No to both. The next thing I plan on buying is a manual grinder. I've been living with the stuff that I grind at home and bring along. It's still decent coffee, just not as good as it could be.

Do you disagree with me about the the fact that freshness is lost over time?

 

[Photog]

Do you disagree with me about the the fact that freshness is lost over time?

I don't disagree about the freshness changing over time. I question if it tastes better, worse or just different, when it is fresh off the roaster, compared to sealed and brewed a month later.

On the other hand:
I know that over-roasting makes the flavor stronger; but I'm not shure that it is actually a stronger coffee flavor. When I over cook a steak it has a stronger flavor too; but it ain't a steak flavor anymore.:sombrero:

 

[Mike_rupp]

Brian, I just noticed that you're from Gig Harbor. Get up one morning and make the trip to Seattle. Visit one of the coffee houses / roasters such as Stumptown Roasters, Caffe Vita, Espresso Vivace, etc. See if you can tell the difference.

From what I can gather, once the beans are roasted, they will be at their peak for about a month if they are kept sealed.

On the level of roasting, I agree with you. The lightly roasted beans will have the most pronounced coffee taste. You will be able to compare the differences in the different types of beans more easily in a light roast.

 

[spressomon]

On the level of roasting, I agree with you. The lightly roasted beans will have the most pronounced coffee taste. You will be able to compare the differences in the different types of beans more easily in a light roast.

Correct; light to no more than medium roast to really taste the bean. And Arabica for most refined flavor quality. Robusta beans or a blend of Arabica and Robusta for 'bigger' flavor with that bitter note that some (me) like.

 

[paulj]

Robusta beans or a blend of Arabica and Robusta for 'bigger' flavor with that bitter note that some (me) like.

I've gotten into the habit of drinking one cup a day Vietnamese style - using their inexpensive stainless steel filter, and sweetened condensed milk. A coarse grind of mixed Arabiac and Robusta from Vietnam works well in that style. It has enough of a bitter edge to stand up to the sweet milk.

I have 3 hand grinders, one that I bought from REI years ago, a brass Turkish one, and my current favorite, the GSI Lexan flying saucer. There was a time I ground all my coffee, a mug at a time. But I haven't roasted my own, and to be honest, I haven't noticed much of a difference between freshly roasted and older beans. My favorite, if I can get it, is a preground espresso roast from Italy that Trade Joes sells. Maybe I am missing those notes of a freshly roasted, freshly ground. What's more important to me is a drink that is strong, but without excessive bitterness. There is, though, a fine line between the lingering bitterness that I enjoy, and one that I need to temper with milk.
I like my chocolate (usually 70% dark), and beer (e.g. stout, and even an occasional barleywine) the same way.

 

[spressomon]

I've gotten into the habit of drinking one cup a day Vietnamese style - using their inexpensive stainless steel filter, and sweetened condensed milk. A coarse grind of mixed Arabiac and Robusta from Vietnam works well in that style. It has enough of a bitter edge to stand up to the sweet milk.

I have 3 hand grinders, one that I bought from REI years ago, a brass Turkish one, and my current favorite, the GSI Lexan flying saucer. There was a time I ground all my coffee, a mug at a time. But I haven't roasted my own, and to be honest, I haven't noticed much of a difference between freshly roasted and older beans. My favorite, if I can get it, is a preground espresso roast from Italy that Trade Joes sells. Maybe I am missing those notes of a freshly roasted, freshly ground. What's more important to me is a drink that is strong, but without excessive bitterness. There is, though, a fine line between the lingering bitterness that I enjoy, and one that I need to temper with milk.
I like my chocolate (usually 70% dark), and beer (e.g. stout, and even an occasional barleywine) the same way.

I do something similar: Laughing Cat Black Cat Blend (courtesy of Mark Flemming, owner and bean magician of Laughing Cat Roasters here in Reno) espresso with heavy table/whipping cream (NOT whipped and NOT sweetened)...just a touch to soften the edge but not so much as too seriously dilute it.

Damn...wish it wasn't close to my bedtime: All this talk of espresso is tough on me this late in the day

 

[NothingClever]

Since I've lived with Spaniards for the past year, I thought I'd chime in with what they typically serve here in western Afghanistan.

Cafe con leche - 2 shots espresso in a cappuccino cup and smoothed out with a couple of pumps of hot milk....excellent for breakfast

Solo - 2 shots espresso...excellent around 1030 in the morning or 1500 in the afternoon

Cortado - 2 shots espresso in a cup slightly larger than a demitasse with a single pump of hot milk....excellent after lunch or dinner

Bombon - 2 shots espresso served in a small, clear glass with sweetened condensed milk

Leche leche - 2 shots espresso served in a small, clear glass with sweetened, condensed milk and a single pump of hot milk

I have an action packer that has my Vev Vigano 12c stovetop espresso maker and ceramic cups which go with me on patrol through western Afghanistan. I use a regular single-burner mountaineering stove & a small, lightweight kettle to heat the shelf-stable milk which comes in bomb-proof cartons. I get the condensed milk from the Spanish breakfast rations. My wife (Colombian) sends me Lukafe which is a premium brand not found in the US.

Ammunition for insurgents comes from Alabama.

Here's the home machine....

 

[paulj]

For gear heads, here's an even better coffee maker:

http://www.chow.com/stories/10853
the $11,000 Clover
http://cloverequipment.com/whyclover/why_clover.aspx

 

[gpwpat]

I don't understand the manual grinder. I have a small electric grinder. it is the size of a standard glass. Pretty much the same size as the manual grinder. most of us travel with some sort of power inverter. I just plug in my small electric grinder and get fresh coffee. Let the battery do the work.

another trick.

when making moca.

don't use chocolate syrup. I use ground chocolate powder by geridellii.

higher class chocolate + fresh ground bean = better tasting moring brew

 

[articulate]

Attention please:

when making moca.

don't use chocolate syrup. I use ground chocolate powder by geridellii.

higher class chocolate + fresh ground bean = better tasting moring brew

You have my saliva glands going again.

That's a phenomenal idea. The powder obviously is much easier (safer?) to pack as well.

 

[Bergger]

I have now reached the lowest of laziness: instant coffee. As I mentioned earlier in this thread, I'm pretty lazy when it comes to certain things with camping, and in the morning I just want my damn coffee! On our Colorado trip however, I discovered another issue: the need to use the perk for other things.

My other half Josh doesn't drink coffee, but the occasional hot tea when its cool out he enjoys. We ran into a couple of times where I'd already made a pot of coffee before he decided he wanted tea, so everything had to be cleaned out just to boil some water. I also like using the perk when I just need to heat some water up for something like instant oatmeal, etc. Well about 2 months ago I read a review in Backpacker mag on this new organic instant coffee. The review was surprisingly good! I stuck that in the file folder of my mind and went about my business. Then this last weekend I was at Whole Foods gathering stuff for a little camp out at the lake and there it was: the coffee in the review. I couldn't resist so I bought a jar to give my own review. It is actually pretty tasty! This is by far the best instant coffee I've ever had, and it was easy!

amazon.com

I am bit of a coffee snob around town, I have my favorite spots I like to go. But when it comes to being on the trail I was quick, easy, and minimal clean-up all with tasting good. This one fits the bill perfectly!

I could not agree more. My wife and I are coffeeholics and we too have our favorite places here in town. However we too just discovered good instant coffee for camping and started using it this year on our trips. So easy in so many ways. No more complicated messy coffee pots and filters and no garbarge. We'll have to try the brand you posted above.