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  Stronger coffee
  Posted by: cramersec on Apr-07-10 11:59 AM (EST)

"I've seen many people double the quantity of ground coffee beans, expecting that their favorite morning beverage would turn stronger. Well, the fact is: it's going to become bitter, not stronger."

If you want stronger, grind the beans finer.

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Messages in this Topic


  Posted by: old_user on Apr-07-10 12:37 PM (EST)
Hands down, the best cup of coffee without using an espresso machine is using the Aeropress. I have been using it exclusively, at home and on paddling trips, for almost 3 years now. I have tried every other method of making coffee while camping in the backcountry there is. Most any of them done properly will render a decent cup, but none of them beat the Aeropress. Lots of great reviews out there if you Google it.
  Posted by: kachemak_charlie on Apr-07-10 1:01 PM (EST)
I have to add my endorsement of the Aeropress to Bearlyalive. I have been using the Aeropress for about 3 years myself and now have 3 units: one at home, one at work and one in my camping gear. Hands down, it makes the best cup of coffee I have had.
  Milk (powder) coffee
  Posted by: old_user on Apr-07-10 1:34 PM (EST)
Maybe I'm just a bit of a Philistine when it comes to coffee (having grown up in the era of instant coffee and percolated coffee).
As a younger person, I used to kind of like the coffee made with boiled milk that was served in some of the traditional colonial hotels in Zimbabwe (then Rhodesia) and South Africa.

I've got friends who get all agitated about the non-availibility of good coffee in SE Asia when we are on trips, and then come back to the USA and happily chug back the swill at the local diner.

I just don't get the idea of having to cart additional stuff around when camping / hiking / kayaking, for that morning cup.

Back when I was doing a lot of backpacking, tea provided a sufficient caffeine fix, and for coffee, a good quality instant coffee premixed with a good quality (or organic) milk powder or made with condensed milke gives me as close to a latte as I need in the morning or evening.
Nothing new in the idea, it is available in at least a few SE Asian countries from the manufacturer (I've seen Nestle in the Philippines).

Same approach for breakfast: good quality muesli with fruit and nuts (I usually add extra nuts) premixed with milk powder, add water and let stand for at least 30 minutes makes for a tasty and nourishing breakfast.
Along with the milk coffee, a reasonable amount of protein and fibre, and complex carbs to kick off the day.
Simple, packable and edible...

Different folks, different strokes.
  Posted by: old_user on Apr-07-10 3:12 PM (EST)
Good beans, milk, sugar ,(or substitute). Keep it simple. VF
  how much to use?
  Posted by: beavermaster on Apr-09-10 6:15 PM (EST)
"For each cup you make, use one spoonful of coffee, no more, no less (don't cheat!) and add one for the pot."

How much is a spoonful? A teaspoon - a tablespoon - or a lexan spoon?

Most coffee producers, and even old cookbooks suggest two teaspoons per cup. Also, bitter coffee occurs from too much heat or over percolation, not from using too much coffee. Best to let the water settle a few seconds after boiling or risk scorching the beans.


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