Coffee Preparations
- Thread starter Scott Brady
- Start date
Life_in_4Lo
Explorer
Boy that's a good point I never thought of. I usually toss the grinds out on the ground. I have heard coffee is good for plants b/c of the 'whatever' in coffee is good for them... dunno, I would like to know if I've been doing something wrong...
mcvickoffroad said:
Scott Brady
Founder
I used these Wolfgang Puck coffees this last weekend during the no-stop marathon drive from Seattle to Prescott.
No stove required, just push in the tab and it self heats. Good tasting lattes and mochas.
Self heating coffees
No stove required, just push in the tab and it self heats. Good tasting lattes and mochas.
Self heating coffees
blupaddler
Conspirator
WOW!!!
You know, funny thing is I walked by those the other day at Vons. For some reason I thought they were soups.
Great find!!! My coffee fiend says THANKS!!!
So, which did you like the best?
You know, funny thing is I walked by those the other day at Vons. For some reason I thought they were soups.
Great find!!! My coffee fiend says THANKS!!!
So, which did you like the best?
Scott Brady
Founder
I have tried several of the Mocha and a few of the Caramel. I like the Caramel the best 
Scott Brady
Founder
blupaddler
Conspirator
I couldn't get the picture to load...That and when I switched browsers, I got some message about their security certificate not matching.
BUT, from what I could tell they seem pretty good. However, I think I will stick with my stove top espresso maker. That is until I get the "real" one mounted in the 80.
Gosh, things we do for coffee.
BUT, from what I could tell they seem pretty good. However, I think I will stick with my stove top espresso maker. That is until I get the "real" one mounted in the 80.
Gosh, things we do for coffee.
david despain
Adventurer
interesting about the cowboy coffee, it reminds me of a story my dad used to tell and i never quite knew if it was embelished or not and now i think not.
my family had a ranch near prescott for many years and for a while they ran a fair amount of cattle. during roundup they hired extra cowboys to help with the cutting and branding and loading etc. and they always hired this one old guy to be camp chef. you can imagine how cowboys like to have coffee ready to drink all day and nite so he took a 55 gallon drum filled it with water to the proper level as determined by practice, and built a fire around the base of it. then just dumped in a big can of coffee. round up lasted about a week or two, give or take, and every morning he dumped in a fresh can of coffe and more water and after breakfast he tossed in the egg shells as apparently they make the grounds sink. all the cowboys had their own cups and just dipped them in to fill them. my dad always said by the end of round up you made sure to just skim the top of the barrel and not dip to deeply.
i always thought it was a funny story and now i think its probably pretty close to what really happend.
my family had a ranch near prescott for many years and for a while they ran a fair amount of cattle. during roundup they hired extra cowboys to help with the cutting and branding and loading etc. and they always hired this one old guy to be camp chef. you can imagine how cowboys like to have coffee ready to drink all day and nite so he took a 55 gallon drum filled it with water to the proper level as determined by practice, and built a fire around the base of it. then just dumped in a big can of coffee. round up lasted about a week or two, give or take, and every morning he dumped in a fresh can of coffe and more water and after breakfast he tossed in the egg shells as apparently they make the grounds sink. all the cowboys had their own cups and just dipped them in to fill them. my dad always said by the end of round up you made sure to just skim the top of the barrel and not dip to deeply.
i always thought it was a funny story and now i think its probably pretty close to what really happend.
Scott Brady
Founder
Great story David 
shahram
Adventurer
I wrote this post in another 4WD website, in a thread about 12v coffee makers, but I think it also applies here...please excuse me if you've heard this before.
If you have a stove, invest in an ibrik (a large metal mug or a small suacepan work in a pinch), some Najjar, and some sugar and have Turkish Coffee! Only takes a few minutes, but if you enjoy a strong brew and don't mind the time, it's a pretty damn good cup of joe.
Not to mention, the setup is compact and easy to clean. In your camp kitchen, you can keep the ibrik (pot) filled with the bags of coffee and sugar and a metal spoon, waiting to be used.
1)Take the ibrik
2) Fill to neck with water.
3) Pour in one or two teaspoons of sugar
4) Pour in four teaspoons of turkish coffee. Brands like Najjar (the Starbucks of Turkey), Elite (Israeli, good--and kosher, if that's your thing), and Loumidis (Greek, don't ever call it Turkish) are popular brands. If you have any Turkish, Middle Eastern, Greek, or even Eastern European, especially Balkan neighborhoods in your city, you can find these coffees. I think they may be available online, but the prices are heavy--try to buy local.
5) Where were we? Oh yeah. Pour the coffee on. Notice it floats. Don't worry, it's supposed to. Put the ibrik (pot) on the stove. Low or Medium heat works. When you're camping, use a little lower heat. Don't ever boil the water. Never walk away from coffee.
6) After about two minutes, the coffee should foam up. When the foam looks like it's gonna pour over the sides, take the pot off the stove. Stir in the coffee completely.
7) Put back on stove. Let it foam again to the top. Remove from stove. Stir again.
8) Put back on stove again. Let it foam up again. This time, just remove and turn off stove. Scoop foam and put it equally into mugs. Then pour coffee into mugs.
9) Enjoy. Once you get your technique down, Turkish coffee will be one of the best cups of java you'll ever have. You can experiment with the amounts to suit your taste, but very few people say they don't like it once they've tried it. Yes, there will be some grounds at the bottom of each cup, but just don't drink the whole cup. I happen to like the grounds mixed with the sugar. They taste good and carry a mean kick.
10) To clean, just pour in some cold water, swish it around, throw out the old coffee, wipe it down with a rag, repack and you're ready to go. No filters, no paper waste, no electric crap. Just fire, water, coffee and sugar, the way Allah intended!
If you have a stove, invest in an ibrik (a large metal mug or a small suacepan work in a pinch), some Najjar, and some sugar and have Turkish Coffee! Only takes a few minutes, but if you enjoy a strong brew and don't mind the time, it's a pretty damn good cup of joe.
Not to mention, the setup is compact and easy to clean. In your camp kitchen, you can keep the ibrik (pot) filled with the bags of coffee and sugar and a metal spoon, waiting to be used.
1)Take the ibrik
2) Fill to neck with water.
3) Pour in one or two teaspoons of sugar
4) Pour in four teaspoons of turkish coffee. Brands like Najjar (the Starbucks of Turkey), Elite (Israeli, good--and kosher, if that's your thing), and Loumidis (Greek, don't ever call it Turkish) are popular brands. If you have any Turkish, Middle Eastern, Greek, or even Eastern European, especially Balkan neighborhoods in your city, you can find these coffees. I think they may be available online, but the prices are heavy--try to buy local.
5) Where were we? Oh yeah. Pour the coffee on. Notice it floats. Don't worry, it's supposed to. Put the ibrik (pot) on the stove. Low or Medium heat works. When you're camping, use a little lower heat. Don't ever boil the water. Never walk away from coffee.
6) After about two minutes, the coffee should foam up. When the foam looks like it's gonna pour over the sides, take the pot off the stove. Stir in the coffee completely.
7) Put back on stove. Let it foam again to the top. Remove from stove. Stir again.
8) Put back on stove again. Let it foam up again. This time, just remove and turn off stove. Scoop foam and put it equally into mugs. Then pour coffee into mugs.
9) Enjoy. Once you get your technique down, Turkish coffee will be one of the best cups of java you'll ever have. You can experiment with the amounts to suit your taste, but very few people say they don't like it once they've tried it. Yes, there will be some grounds at the bottom of each cup, but just don't drink the whole cup. I happen to like the grounds mixed with the sugar. They taste good and carry a mean kick.
10) To clean, just pour in some cold water, swish it around, throw out the old coffee, wipe it down with a rag, repack and you're ready to go. No filters, no paper waste, no electric crap. Just fire, water, coffee and sugar, the way Allah intended!
big sky trapper
Adventurer
xlt i think were on the same page there, keep it simple...mines just a plain jane old style blue camp fire percolator, with more black soot on it than blue left haha. one of my few peices of gear i will never "upgrade" for any of the froo froo coffee makers out there.
rusty_tlc
Explorer
X2, I use the aluminium/glass top percolator I bought new in 19mumblemumble and my Old Optimus stove. That set-up has brewed literaly hundreds of gallons of coffee over the years.Scenic WonderRunner said:I use a very old/antique aluminum glass top perk coffee maker that I found in an antique store in Gardnerville, Nevada. It was used for years up in Lake Tahoe in an old family cabin. I brew it up on my antique Coleman stove. Somehow.........it just makes the coffee taste better!
