Home Forums Hunting & Shooting Hunter's Campfire Coffee

I have tried Blue Mountain,Kona,One from Belize grown under palm trees and Ricoffee from South Africa. I presently drink CDM which is a coffee/chickory blend as is Ricoffee. A cup of CDM and I'm sitting in the french market in New Orleans.I like it dark,strong,black and hot.

Not being a coffee addict or nothing... The best brand coffee I have found over the last 20 years of drinking it is by far.... Tim Hortons, 2 shots of hazelnut, 2 creams. 2nd in line as far as flavor is Millstone Foglifter. The nutty aftertones sets off the smooth flavor.

Honestly, I will drink any swill that has coffee in the name. Hot or cold. French press gives the best flavor, but the Keurig works well for that morning wake up. I don't actually form real words or coherent sentences until after the second cup of the morning. Luckily the coffee ladies are well trained and understand this.

When I worked ER, didn't matter how old, I would finish off the pot. In the field and downrange, I may or may not have chewed down the coffee packets out of the MREs... I prefer cream, but as long as it's coffee, I will usually drink it. The stronger the better.

I forgot to mention............I brew Yuban with a french press. Great results from a blue collar coffee.

Folgers dark roast. Strong w/ creamer and sugar, not too sweet. Four to six cups by 10:00 am. None after that.

Black as the night, thick as mud, strong as Samson.

French press; predominantly San Fran Bay from Costco. Quantity has a quality and all that....

Hot, strong and black, usually Folgers in the percolator.
In the summer I'll perc a pot, put it in the fridge then drink it over ice cubes. Nothing like a decent iced coffee on a hot day.

Winnie,

That is a cool picture of your beautiful ladyfriend.

If you want to get her attention, next time you take her to Starbucks, tell the barista that you want a "Hot, Tall Blonde, Extra Sweet".

Yes, it is among their offerings.

I like their Pike's Place brewed coffee.

Those fancy lattes are a lot stronger than you realize. They can burn a hole through a wallet real fast when you are trying to keep a gal happily caffeinated.

In a pinch, anything with caffeine.
I'll drink good coffee black with a bit of sugar or with a splash of milk and no sugar.
Cheap and nasty coffee needs a bit of both.

I rarely drink anything but coffee, definitely not tea of any kind, Coffee, coke, beer or water for me.

I just gave up the French Press & went back to drip, when I found out about Cafestol. Apparently, it raises LDL (bad) cholesterol. , and since my Dr. has started nagging about that, the French Press went back in the cabinet.

FC

Just in case this is unknown to anyone...
DARK roast has less caffine.
Thats the reason esspresso is a nighttime, after dinner drink.
As the bean roasts the oil comes to the surface, the flavor increases but the caffine is "burned" off.
The lightest roasts are the highest caffine content. Like the starbucks breakfast blend. Its a very light bean.
Thats why the crap beans are all dark roasted. You cant light roast a [bleep] quality coffee bean and get a good cup of coffee any more than a [bleep] grape can be made to produce a good wine or a [bleep] tabacco will ever roll into a good cigar.When your at COSTCO ever notice that all those cheap bulk bags are DARK ROAST? DUH! Dark roasting hides the fact that the beans suck.
Secondly.
the correct amount of grinds is 2 TABLESPOONS per 8 OZ of water.
Thats a lot but heres the trick.
If you want your coffee to be weaker, you add hot water to the prepared coffee.
DO NOT RUN MORE THAN 8 OZ OF WATER THROUGH each 2 TABLESPOONS OF COFFEE.
The reason is that there is only so much flavor in the grind. once the stram or hot water has pulled out that flavor the only thing left is the bitterness from the grinds fiber. So when its bitter its not because it too strong, its because your wringing out all the bean has to give up and pulling the bitter fiber from the grind.
SO make your coffee w/ 2 tablespoons per cup then add hot water after you pour your cup to weaken it. You will have a much better tasting coffee.
MY set up is this
Starbucks Breakfast Blend whole bean.
KRUPPS grinder
cheap glass french press.
4 cups of water brought to 200 degrees and poured over 8 tablespoons of MED grind. Stir and rest 4 min. Pour into warmed cup and add heavy whipping ( NOT WHIPPED CREAM) cream to taste.

This stuff with a splash of Irish Cream

Kenyan beans, fresh roasted and freshly ground.. Black, strong and often..

BS... It has much more to do with where the beans originated, what 'grade' they score, and what the climate was that year..


Here's some better info from a coffee bean supplier in CA that I've used for years:
_________________________________________________

Step 3: The Roast Process in a Nutshell
Understanding the different stages of the roast will help you control the flavor of your cup and appreciate how different roasts result in different cup flavors.

Yellowing: For the first few minutes the bean remains greenish, then turn lighter yellowish and emit a grassy smell.

Steam: The beans start to steam as their internal water content dissipates.

First Crack: The steam becomes fragrant. Soon you will hear the "first crack," an audible cracking sound as the real roasting starts to occur: sugars begin to caramelize, bound-up water escapes, the structure of the bean breaks down and oils migrate from their little pockets outward.

First Roasted Stage: After the first crack, the roast can be considered complete any time according to your taste. The cracking is an audible cue, and, along with sight and smell, tells you what stage the roast is at. This is what is call a City roast.

Caramelization: Caramelization continues, oils migrate, and the bean expands in size as the roast becomes dark. As the roast progresses, this is a City + roast. Most of our roast recommendations stop at this point. When you are the verge of second crack, that is a Full City roast.

Second Crack: At this point a "second crack" can be heard, often more volatile than the first. The roast character starts to eclipse the origin character of the beans at this point. A few pops into second crack is a Full City + roast; a roast all the way through second crack is a Vienna roast. Small pieces of the bean are sometimes blown away like shrapnel!

Darkening Roast: As the roast becomes very dark, the smoke is more pungent as sugars burn completely, and the bean structure breaks down more and more. This is a French roast.

Ack!! Too Late! Eventually, the sugars burn completely, and the roast will only result in thin-bodied cup of "charcoal water."
___________________________________________________

I stop the roast just after 'first crack'.. But it depends on the beans; some have better flavor AT first crack, some are better just AFTER first crack.. All in all, it all boils (PUN!!) down to the taste buds of the drinker...

She is a lovely young lady,and as far as calling you gay,that could mean that you're happy.

Folgers or Eight o'clock made strong with a wee bit of creamer.

If she calls you gay with a firearm in her hands....JUST AGREE WITH HER!

TFF!

Same here.


Travis

Giddity!


Well played, sir......well played...

Extremely gay. .270 Winchester in a cup.

Drink it black.

Man, all this talk about Folgers is like a bunch of guys talking about their Remington 770s.

Give me good coffee and good rifles, prepared properly by a skilled craftsman.

Bad (hard, chlorinated, etc..) water, makes lousy coffe just as fast as bad grind.

Black, hot warm or cold, and lots of it. I mean "is that all ya got?" quantities.

Vitamin P