This is serious. I am a Coffee addict it has the opposite effect on me as most people . it relaxes me and calms my nerves I can drink a quart of it and go sound to sleep. Question what is the best tasting coffee avaible? I drink mostly colombian coffee.as it has the best taste to me that I can find.. but would like to find something with a more roasted flavor. The flavored coffees. Hazelnut , cinnamon.etc turn me off. I only like natural coffee taste. I use a filtered Mr coffe maker now and am thinking of going to a perculator as I seem to remember that coffee made in them was much better tasting.. I need help on this... thanks... <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

antigua azotea from guatemala and kenya AAA are my two favorites.
the volcano-grown central american coffees are rich but somehow light. the flavor clings to the front/upper of my palate. the best africans cling more to the lower/back part of my palate. the kenyan AAA is earthier, darker.

Hubert, I have traveled the world and really like a Dutch coffee called Douwe Egberts. It is super market type coffee in Europe but does not have the bitter aftertaste that so many American coffees have. A company called Dereuze in I think New Jersey imports it. You should be able to Google them and come up with the web site. If not, let me know and I will look it up for you. Seems like it is 7 to 8 bucks a pack so not terribly expensive. Give it a try. I am pretty sure you will like it. JMHO TM

oh yeah, buy beans only and grind 'em yourself.
percolator vs. drip? wouldn't know if there is a difference.

Yeah, me too. If I want sody pop I'll buy sody pop if I want coffee I'll buy coffee.

Along with the Kenya that fish menioned give Mexican Altura a try. Get the medium roast.


BCR

I really like the Hawaiian coffee. Low acidity from the volcanic soil and full rich flavor. Kenyan AA can have a real bite but I like that as well. Costa Rican can rival the Hawaiian beans especially if you get estate grown, organic or peaberry.

GOOD GRIEF! I never realized what a rube I was when it comes to coffee. I always break into song when Dorothy brings home a fresh bag of Eight O'Clock she just ground at the sto'. Talk about a sheltered existence! <img src="/ubbthreads/images/graemlins/blush.gif" alt="" />

I never realized the roof of my mouth had 'coffee sections' in it. A whole new world has opened up for me. Now y'all know why I've never been invited back for wine tasting. I wondered why everybody frowned when I chug-a-lugged that bottle.......

MColeman - Guess I'm in your group. My favorite is Folger's Classic Roast. Has that same roasted, woody flavor I favor - cup after cup, after cup, after cup, after cup, after cup, ..................think you get the idea.

That first cup in the morning almost qualifys as an EMERGENCY here!

Tell you whut Mick, I was the same as you almost save mine was Folgers. Grew up on it, thought it was the nectar of the gods. Until, years back, somebody turned me on to varietial, whole bean coffee. There is a whole 'nother world out there.

If coffee is more to you than just something to wash the biscuits and gravy down with it will pay you to get a grinder and experiment with some different varieties.

I am by no means a coffee snob but after years of drinking different kinds and varities of coffee fresh ground I can hardly choke down a cup of resturant coffee.

BCR

I am making up a coffee list from the advice I received here thanks. also Some people just don't have a well educated palate. youall need to work on that.. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I love 100% pure Kona Coffee. Not a blend.

Mrs. Folgers

You know, that's the worst part of the journey. I grew up on Douwe Egberts (Alliant Food service started carrying it, btw). Now, I sit at home with some fine Mexican Antigua, and then go out and order water, because I can't stand the coffee. Of course, living in Mormon country out here doesn't increase the coffee I.Q. one bit, either.

All in all, though, the level of "counter coffee" has been increasing in this country for the last fifteen years or so. Used to be, I wondered if I got coffee or tea...... At least now the coffee is usually black. FWIW, Dutch.

I haven't tasted all the world's coffee. I can get by on my Maxwell House and drip Braun Coffee Maker....BUT I do like a good cup at times so....

May I recommend: http://www.communitycoffee.com/ccc/

Also consider using a french press to make your coffee.

I use the first one picutred here: http://www.1stincoffee.com/bodum.asp

And you'll need a tea kettle and an insulated caraf (sp?)

Use corse grind, and make goooooooooood coffee.

Sumatra when you can get it is tops to me. Grind it as you use it, and by all means get a French press, pour on the water @190 degrees and enjoy. Pretty sure the origin of the press is not F$@%#!, but probably stolen from the N.Africans.

Good thread... Defintely buy beans and grind moments before you percolate or drip. Personally, I really like Perk coffee too, but admit I often use drip cause it is more readily available. There is an organic/health food/cool store locally called GreenStar... To reward myself I sometimes go there and buy about a 1/4 pound of beans of 2 or 3 different organically grown coffees from around the globe and then go home and spoil myself.... I can't say there is only ONE coffee to love the taste of, I like the adventure and the exploring.

Hubert:

You are indeed a blessed man, to live in an age where all the coffees of the world are available to you through the Web.

What follows is my personal opinion.

Supermarket coffee is crap. Folgers, Maxwell House, it's all garbage made with mostly robusta beans. Remember that word, robusta. Do a Google search on it. It's a "bad" word.

Whatever you do, don't percolate coffee. You're boiling it for too long, extracting all the bitterness and ruining the flavor. Drip coffee is fine, so long as you're using good coffee, you keep the machine clean, and you don't let it sit for more than an hour. (It's no longer fresh.)

You want to buy coffee made with "arabica" beans. Do a Google search on "arabica". It is a "good" word.

You not only want to buy good coffee, made with arabica beans, you want to find a good roaster.

Roasting is to coffee, as heat treating is to knife steel. You can have the best alloy in the world and then ruin it with bad heat treating. As an example, Starbucks buys good arabica beans and then roasts everything so long that every variety tastes alike. Too dark. If you like to make drip coffee with espresso roast, then the skill of the roaster doesn't matter so much.

Cruise the Net. Learn, grasshopper. There's a huge amount of information out there. There are many specialty roasters that will sell by the pound or the 5lb bag at prices that are competitive with your local Starbucks even when you factor in the shipping.

If you think you want a coffee with more "body" to it than your drip coffee maker gives you, do a Google search on "French Press." But for God's sake, don't percolate.

Good luck.

BTW, a friend of mine, like you, experiences a sedative effect with caffeine. Strange. Never could figure it out.

- TJM

Try some Brit brand coffee from Costa Rica before you make your final cut, called Cafe Brit (Or possibly Britt). My oops. I'd only heard it pronounced poorly and thought he said Brick.

tjm,

I provided a good French Press link above.

Also...please understand coffee which it sounds like you do, but many don't. So many people say people that make "bad coffee" because they make it "bitter and too strong". There is some acidity to all coffee...people that say that don't like strong coffee because its "bitter"... well they don't like coffee at all. They like the light brown water they've been served at the local greasy spoon all their lives...and that aint coffee. REAL coffee has aroma, flavor, some bite or bitterness, and something to counter/mingle with and compliment that bite. Coffee flavor comes in stages.

Think of making coffee sort of like making whiskey. You run hot water over the grounds. The water extracts solids and oils in levels. Using too little coffee actually makes for bitter coffee because you start extracting the bad solids and oils with too high a water to grounds ratio...same thing with percolating. Just like the "bad alcohol" that comes at the front end and the back end of the distilling process. Well in coffee the early tastes are good and what you want from the coffee. The late tastes are bad. And along with good coffee selection, the proper grind (depends on what method you're using to make it) and water to coffee ratio is crucial combined with the proper heat of the water (190-200 degrees F, NOT boiling) in how you extract the finest coffee flavor from the beans/grounds. Coffee, even the lighter roasts...IF they are made right are extremely robust compared to the average american's morning cup. You have to like coffee to drink coffee. If you like tasteless brown water...well you can find that anywhere.

If it says coffe - I will drink it. But we grind our beans and use purified water and that is really hard to beat. My favorite might be Jamaican Blue Mountain.

I used to drink a brand called Fench Market when I lived in Louisiana. If you made it right, you could stand a spoon in every cup!
Up here, I just ask for the house mud, tastes good on a day like today. Mixed snow/rain clouds.

You talking about Cafe DuMond coffee with Chickory. Wicked good with beignets by the Mississippi. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

You spoke of making whiskey. My Daddy was a moonshiner from Wva and I do know how to make the best shine ever. I can make XX or XXX also no I don't make it. It would be too riskey you get a year and a day in Wva if you are caught making it..I am getting some real good Ideas from all the entries.. keep them coming...thanks.. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Irish Coffee! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> It contains all four of the major food groups, sugar, fat, caffeine and alcohol.
M

Oh, Me oui!! das for true <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Coffee is like wine is like chocolate is like beer is like...

Meaning you like what you like, hard to tell another person what is good except in reference to their own taste buds.

Some like very tannic wines, very hoppy ales, strong or bitter coffee. Some like smoother or lighter tastes. Back in Miami the Cuban ladies in the office would make Cafe' Cubano in the afternoon, very strong and served in tiny cups, one of which would perk you right up. In the morning at breakfast a smoother, less strong coffee is preferred.

Best thing to do is try a few and find what pleases your palate.

Actually, best is to try several different wines or beers in the evening, that will make the coffee in the morning so much more, shall we say, beneficial! <img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Jim,

You're correct! But, as a whole, we as Americans like the lightest, least strong, least robust, least tasting things of any culture in the world! We are champions at "perfecting" a good thing so that the masses can enjoy it without having to aquire the taste for the real thing. Also known as "dumbing down". Its why places like Ruby Tuesdays, Applebys, Oh Charlies, etc, etc. can all co-exist...because the American public as a whole will tolerate, and learn to accept everything tasting the same!

My grandfather has a saying about coffee - "There is no bad coffee, just good, better, and best." At one time, I might have agreed with that, and could drink the Folgers, Maxwell House, etc.'s of the world. Since then, I have had lots of bad coffee, and one cup of coffee in particular that still gives me goosebumps and the gag reflex when I think about it. I can barely tolerate the Folgers anymore unless it is made exceedingly strong - my in-laws make a version that is not much darker than tea. Aggravates me every time we go visit. Sumatra is very hard to beat, and my current personal favorite. Grind your own beans!!

280-
We have the same Bodum press, but the caraf is faitly fragile (or I'm a klutz) and have broken 4 of them (IIRC). I now use THIS ONE

from REI. It's lexan-virtually unbreakable (I could if I tried) and has an insulating jacket. It's only $20!

Well said. If you get a chance to try the Illy brand products they are used in high end restaurants and a very good especially the expresso beans.

Miss T-
Have you ever tried Tenneessee Mud? Same food groups...

In a large mug:
Shot of John Daniels
Shot of Amaretto
Fill with strong coffee
Top with whipped cream

It's awesome on a winter afternoon--probably as good on a boat! <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

as long as it's hot and fresh I don't care, JUST GIVE ME SOME!

Run over to Biltmore coffeee and get a cup!

Real Men prefer a styrofoam cup o' cold Super America coffee with the floating oil sheen - the kind that looks like someone was running a 2-cycle outboard in the coffee pot.

Mo' betta if you can nuke the cup in the microwave for a couple minutes...

My grandfather is/was a construction worker for a good sight better than 40 years.

I learned to drink coffee from him; and if it wouldn't float a 16 db nail, it wasn't ready yet.

That said, I acquired a finer taste for coffee, and the three best things you can do are:

Buy the best beans you can;
Grind your own;
Use a press.

Those three things alone take coffee to a whole new level.

I say this, and haven't had a cup in over 3 weeks... <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />

OK, you gourmets, enough of the foreign, exotic stuff. Let's hear gourmet CAMPFIRE stuff. I mean the real campfire, black coffee can, handful of this or that recipes.

AFTER ALL THIS IS 24HOUR CAMPFIRE!!!

i ran out of azotea about a year ago. then my in-laws made a run to antigua, guat., to see their son (my brother-in-law, who's a missionary there), and brought me back 10 pounds of azotea beans, straight from the plantation. hadn't had a REAL cup in almost a year ... first cup of fresh ground azotea, my head nearly popped off because of the caffeine rush. ain't nothin' like it ground-up and pre-packaged on the supermarket shelves.
yee-haw!

Try Jamaican Blue Mountain,Mayan Black Onyx(Millstone organic,the strongest I'v found)and most of the Sumatran and Malaysian varieties are good.Kona is alright but I prefer the stronger/darker mo' robust blends. "Azucar",(Mexico,Puerto Rico etc) is an abomination unto ______ ,fill in the blank. Kind of a pre-sugared sludge that would be the best excuse for illegally immigrating that I can think of. To get away from the coffee.

.280:

For example, American beer.

Re: your link to a French press site, I was composing my rant when you posted. I didn't get to see yours first. I use a French press myself. I was calling it a Freedom press for a while, but I'm over that.

Oh, and I didn't mention the water! As in good whiskey making, if the water tastes awful, then the coffee will, too. I use city water through a Brita filter, or bottled.

- TJM

Blue Mountain coffee is the best I've ever tried. I think the Japanese import like 95% of the world's supply of it. Brewed in a siphon pot and served immediately, it's simply outstanding.

I like a true 50/50 Mocha Java made with real Yemeni Mocha and real Java. It should be a variegated roast blended after separate roasting. The Mocha should be a little darker than the Java so the flavors segue smoothly on the palate. Starbucks is not real Mocha Java.
Trivia
Nicotine changes the way your body uses caffeine. If you quit smoking the same amount of caffeine will give you the jitters.
Only the Swedish coffee making method raises cholesterol.
The most common side effect of a caffeine overdose is rectal itching. (Starbucks Twitch)
It is addictive in the sense that your body will develop a receptor cell for caffeine.
Withdrawal consists of headache, shakes, irritability, sometimes nausea.

+1 to what fish280 and others have said....

1) use a Bodum / press
2) grind the coffee fresh

Coffee from the press is "real coffee"... you know the type that you can't serve to in-laws/woosies <img src="/ubbthreads/images/graemlins/wink.gif" alt="" /> Essentially it's "cowboy coffee" with a screen that you push down to catch the grinds. Paper in the filter will hold some of the oil (and flavour) of the coffee... In my house guests/woosies get the drip variety, on the watery side. (Give 'em what they want) When I make that, I have tea instead.

I think these 2 things(1,2 above) make more difference than what bean you use.... although I do like a dark columbian roast with about 1/4 parts of espresso beans mixed in.

Having said this, the drip is so darned convenient that it gets used a lot.... I have perc's too... they make a nice light/smooth coffee, but I find I need to use more coffee otherwise it tastes weak. Also on some electric perks the thermal cutout kicks in before all the flavour is extracted. Stove top percs do better.

I agree that many people that drink coffee, really don't like coffee... that's why all those flavoured coffee's and flavoured creamers are so popular. They are second only to aspartame on my "most despised" list of food items.

So just what do all a y'all coffee connysewers do when you're camping!?

I can't imagine if someone showed up with 4 different gadgets just to make coffee. Where do you plug in the electric cords and how would you keep the plastic parts from melting over the campfire? <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

I usually suffer through instant. The ONLY coffee worse is none! One time on a camp trip I took the inlaws on, we took a percolator. Problem was none of us had ever used one and did not how long to perc. We erred on the strong side and perced for 30 minutes. Now THAT was good coffee! <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />

If space/weight is not a concern I'll take a water pot and the lexan press and lots of Folger's or Max House.

Just glass for yuppies and follow them to a Starbucks. Its usually within walking distance,no matter where you'r at. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

Back in college when we went on camping trips we used to mix instant coffee with instant cocoa, maybe 60/40 coffee to cocoa. No refrigeration needed and it was simple to make by just adding hot water. The cocoa provided the cream and sugar and gave a little flavor to the instant.

Now here's something that will brand me forever as a total barbarian.

I like the instant Folgers in MRE's! <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />

Really. Mix it with the complete packet of sugar and the complete packet of creamer that comes in the accessory pouch and, under certain conditions, like when you're really tired after a long day of chasing around the hills, it's not bad at all. <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

My SS Cabelas campfire perkolator makes darn fine coffee. I just grind the beans before I go and keep them in a zip lock. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

I find a Bodum is too bulky for camping (but I have done it), so I pack a plastic holder for a #4 drip filter, or a stove top perc. Grind before you go. If you're already heating water for instant, it's no big deal to make drip coffee. I have seen individual sized presses that double as coffee cups, but I don't have one. I've also made it in a cook pot (cowboy style)... definitely hits the spot and better than instant. Grinds sink and black gold is on top.

Correction on my earlier post: It is Cafe Brit (or Britt) from Costa Rica. I'd only heard it pronounced badly and thought they said Brick. It tastes superb, so much so that word is that Guatemala imports it and repackages it as grown in Guatemala. There are some mighty fine coffees out there, and Kenyan is up there, especially if it is ground fresh and introduced into good water appropriately.

Had a great cup of coffee in a dark ally in Istanbul once. I was dumb enough to go with a guy I met on the street and sat down for supper with who claimed he wanted to practice his English. After supper he offered to buy me the best cup of coffee in Istanbul, and I wouldn't argue that conclusion after I tasted it. Ambience I'd describe as scary. I suspect the guy was secret police, and I was probably safer with him than anybody.

The Eastern Mediterranean has some stuff called metrio (sp) which I'd assume is a Greek word. Maybe it is what they call Greek coffee but I've never ordered a Greek coffee to compare. Metrio (may-tree-oh) is a mix of espresso, near bitter chocolate and mud served in a tiny cup. I'll differ with Boggy here in that I love the stuff, and it is a flavoured concoction.

Word in Central America is that Starbucks buys third rate coffee beans. I'm no coffee gourmet, but my daughter-in-law is. She mixes about 1/4 Cafe Brit (when she can get it) with 3/4 of the best Starbucks for brewing at home, to improve the Starbucks flavor.

dont like any of the standard "American type" coffee, my wife who also doesnt care for the standard coffee loves pure Kona coffee though not enough that she has had any on hand in the 4 years we have been together. dont really care for any of the Starbucks type creations either. i plan on getting around to trying the more expensive stuff at some point as ive found out there is quite a differentce between bad beef and good beef; good vodka and cheap vodka ect, maybe ill like good coffee too

Hey, we up here have Tim Hortons which brews the standard black caffeine drink. I would order beans and grind etc, but I am too d#%$ lazy. <img src="/ubbthreads/images/graemlins/shocked.gif" alt="" />
BTW anyone tried that coffee that has travelled through some cat or monkey's digestive system. I am told it is the world's most expensive coffee, though not necessarily the best tasting. Probably tastes like s#@$ <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

For camping we bring a drip filter system. The plastic cone we have fits over the mouth of a one qt. SS thermos bottle. We pre grind the beans put them in a ziplock and pour boiling water through the filter into the thermos. The french press is used after dinner.

never tried it but its called 'Kopi Luwak' and the critter is the palm civet. the coffee sells for around $300 a pound IIRC

heres a photo of the critter

Coffee addict here too. The best I've ever tasted were Jamaican Blue Mountain and Kona. That's some smoooooth coffee.

But for the campfire nothing beats the big blue enameled pot. Bring the water to a rolling boil first. Dump in a good amount of any cheap caned coffee and sit the pot just close enough to the fire to keep in simmering. When it looks dark enough for you add a pinch of salt to smooth out the bitter, pour about half a cup of cold watter slowly into the pot to settle the grinds. It does not get better than boil pot coffee at the campfire.

Hah,

No true coffee nuts here, because nobody mentioned roasting your own. If you truly want the best coffee, roast your own green beans, then put them into a burr mill for a perfect fine grind. Check out sweet marias http://www.sweetmarias.com/

I prefer the African and Indonesian beans. Truly fresh roasted and brewed blows away anything else. If you don't want to roast your own, check out Pete's http://www.peets.com/Default.asp?rdir=1&

For camping I like to take a Greek coffee grinder and make Greek coffee, equal amounts of grinds to sugar and bring to a gentle boil for a few minutes. If it doesn't wake you up, check your pulse!

Campfire coffee;
Bring a full, 2 Quart coffee pot to boil. Add 1 handfull of Good ground coffee(aprox. 3/4 cup) let boil for 3 minutes. Remove from flames, Add 1 cup COLD water to settle grounds. Serve. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />
Virgil B.

Apparently the little civets select only the ripest beans to eat, but they don't digest them. Wierd.
Coffee, it's what powers the US armed forces!

coffee beans have an pulp around them like most any other fruit and thats what the civet is eating. the coffee we drink is the roasted seeds, not the pulp

There is a drip coffee maker that fits over a coleman stove..... for those who know only one way to make their morning fix.... <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Hey I'd like a pound of Kopi Luwak, and could you wipe the cat $#it off of it for me... <img src="/ubbthreads/images/graemlins/ooo.gif" alt="" />

Could they train the cats to pick the coffee?

I do like "good" coffee, but for me the morning cup(s) is more of a need than a like. In other words, I take what I can get. Some examples of less than optimum coffee: I do service work in car dealerships, and as any of you who have been in the waiting area of a dealership know, most have the vending machine with the "poker hand" cup....not gourmet. It has previously been mentioned, but I too was a victim of the "In Laws brown water brew". I used to sneak out to the local 7-11 because even the standard brew was 10x stronger. Now on a hike in sheep hunt where I count the advil tablets and sections of TP I carry.......don't hate me....instant! Well, it's good enough to wash down the pop tarts for b-fast.

I just moved from Northern California, and in that area, there are many fans of Peets for a good stout cup.

Don't any of you campfire coffee guys throw in an egg shell? Supposed to help clear the coffee and I've always done it because that's what I was taught. Haven't a clue if it really does anything but if the water is good so is the coffee. I think you can make an acceptable brew with most coffee's if the water quality is right.

You haven't lived until you've camped by a stream with a high iron/sulfur content and made coffee from it.. Almost bad enough to convert you to single malt Scotch for life for all your liquid intake.

Then of course there's Starbuck's "Java Chip" ice cream. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />The only Starbuck's product I care for.
M

I agree.........yummy <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

I gotta agree with ya on the Java Chip. A few years ago, a friend worked at Dryers who makes it. We always had a few sample tubs in the freezer. Good stuff.

I'm not going to read 62 posts on coffee,so if someone has posted this,oh well.The tasters at the coffee companies basically make "cowboy coffee".You slowly bring the tablespoon of coffee for each cup of water to a boil,but don't boil the coffee.They then filter the coffee,I like chewing mine.For cowboy coffee,put a little cold water in the pot,it pulls the floating grinds to the bottom.

We call that "Creek Coffee"...
I believe that it's better that way,no matter the brand.
Bart

...or Ben and Jerry's "Coffe Heath Bar Crunch." That stuff is right up there as well...
M

Creek Coffee is only good if you leave the tadpoles and minners in there to stir the pot.

I don't boil the water after adding the coffee that scorches it. Just simmer till you get the strength you like and skip the egg shells please..... You might add some Baily's if you have to....

I was wondering how long ti would take someone to mention Timmy's

No coffee when camping, since camping for me is normally a ranger roll, a light rifle or sidearm, and just what I can squeeze into a small pack (and I mean SMALL); water, some vittles, and purification stuff is the premium there.

But, if I'm going to be taking it easy for a few days out there, then I grind good beans first, double Ziploc them up, squeezed-air tight and rolled, and make the standard campfire coffee in the blue enameled perc (is there another color?), one scoop per customer into boiling water, set to the side to keep it simmering, then add that needed pinch of salt, remove, let settle, and pour.

Of course, now that I know that REI makes a Lexan press, well... <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

LMAO....

I have to admit, I love good coffee but I think SOME of you guys are just a BIT anal.... <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

That said, I bet it tastes wonderful...

Redneck,

Look at it this way...I keep a Braun drip maker on the shelf...and a big can of Maxwell House for everyday use. But, on a lazy sunday morning, when I want some extra gratification beyond the caffine...well I break out the tea kettle, and bodum press, and grind me up some beans. You know? Most often we eat hamburger steak and gravy for dinner...but sometimes nothing but a good prime rib will do.

That is the premium method for sure, my friend...if the bulk is not a problem. You'll need the press PLUS a boiling pot. For one guy the press/coffecup combo is probably the way to go, IMO.

I'm a major coffee-holic (work all day, got to stay awake for the drive to school at night, then wake up again the next morning).

We like the 2.5 lb. bags of beans from Costco. I really liked the Sumatran but they haven't had it lately so we mostly do French Roast. Keep 'em in the fridge, grind 'em to a powder in the morning and brew in a really nice Cuisinart machine we got for a wedding present.

At the office I have an old Braun machine (that the nice one at home replaced) and a big can of Costco Colombian.

You make a great point and I understand completely... 'Course, now I have to do a search for coffee presses...

This is going to cost me, and it's all your fault! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

Redneck--check out the link to the lexan press from REI above. They are (virtually) unbreakable. What I've spent on replacement carafs for the bodum would buy a bunch of these!

They're only $20 as well.

I sometimes can fall asleep after drinking it too <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" />

Best tasting coffee? My opinion, its MJB in the green can. It's a lighter roast so it has more of a coffee flavor, not burnt log. (also has more caffiene retained <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />)

Although, if you like colombian coffee, you may not like it. (I very much don't like colombian but love MJB)

Try it.

Dare ya <img src="/ubbthreads/images/graemlins/laugh.gif" alt="" />

Last month while on the Kona coast, I toured a couple of coffee 'plantations'. One of them supplies ~20% of all Kona coffee. I learned some neat stuff including the fact that the darker the roast, the less caffeine. Threw me for a loop as that is the opposite of what I'd thought. The company rep. said the best coffee is aribica bean, roasted at 485 F for 16-18 minutes IIRC. I hadn't realized how fascinating coffee could be, no sarcasm, (for a change). They ship only green coffee beans because they can be stored for up to 2 years without losing flavor. Previous mention of roasting is spot on, it's crutial. He suggested that buying beans, grinding your own is the only route for true "afficianodos". Grind only enough for a week and store it separate from the beans so you only open the grind for that week, less flavor loss. Lots more neat stuff, processing, storage, brewing, but why bore you all. I'm posting the web site but I've no intere$t at all, just enjoyed them and their product.
batch

http://www.greenwellfarms.com/

I love all coffee..the stronger the better,black no puffie stuff or flavors.I can drink a 20 oz mug and fall asleep.The only that will wake me is the excess of vitamin P in coffee. <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

A friend gave me some he got in the Dominican Republic. Really good.

If the coffee pot in my house is not full it is brewing another pot.
I'd probably just agravate my carpal tunnel syndrome with a press, but I will have to try it after y'all perked my curiosity.

I'll drink pretty well any coffee you serve as long as there's no sugar or sweetner in it. I'm sweet enough as I am.

I like cowboy or creek coffee, we use a stove percolator at the cabin, I really like that too, use a drip at home went through a phase of a couple of years where we'd only drink fresh ground beans and they are better. But I don't have a sensitive pallette, I'll eat about anything and drink most anything, but not sweet coffee, yech.

"I'm sweet enough as I am."
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laughin here........
I wouldn't mind hearin this from some of the ladies on the forum,but it CRUSHES my minds eye of an Alaskan hunter. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />I'd figure them fellers to just carry whole beans or instant and use it like snuff.

Since the group seems to have so much experience, what do you use to clean the insides of a drop coffee pot? I normally just run a little vinegar and water through but wondering if anything else is recommended? TM

sacreligous to clean a mug or pot ! I have a travel mug that is near a decade old,swish it and go again <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

There is almost as much pretentious, silly crap written about coffee as there is about wine. Coffee either tates good, or it tastes bad. One or the other. All else is pompous posturing.
<img src="/ubbthreads/images/graemlins/smile.gif" alt="" />

Wait till you get us on rifles! Then we'll show you some pompous posturing. (grin)

We was just hashing bout coffee here, not even on the same chart as rifles.

Check here: <img src="/ubbthreads/images/graemlins/grin.gif" alt="" /> https://www.24hourcampfire.com/ubbthreads...true#Post555701
24 Hour Campfire: So, you know you're from California if:

I said it first <img src="/ubbthreads/images/graemlins/tongue.gif" alt="" /> so there. <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

OOOOOOOH Now u have made me mad, Coffee is my life blood.I can't live without it.. <img src="/ubbthreads/images/graemlins/mad.gif" alt="" /> <img src="/ubbthreads/images/graemlins/mad.gif" alt="" /> <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

"I said it first so there. "
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now we're gettin somewhere !!..whittttt..wooooo (that's my cyber whistle ) <img src="/ubbthreads/images/graemlins/smile.gif" alt="" /> <img src="/ubbthreads/images/graemlins/smirk.gif" alt="" />

I'll make ya a cup of coffee Hubert <img src="/ubbthreads/images/graemlins/wink.gif" alt="" />

That's what I use. If you use city water and have a very high mineral content, you might need to use CLR once or twice a year to get the scale out. But that's a little drastic.

- TJM

I use only purified water and grind all my own. We get Gevalia via mail order and all of their coffees are very good. I really like the Costa Rican Peaberry. Peets Coffees, some of the Trader Joes blends....like Bay Blend and Mocha Java are excellent. And if you are also a cigar smoker....go to JR Cigars.com and check out their Monte Cristo and Mayorca brand beans....very good.

if you really, really like good coffee, check this website. The owners Chris and Nora live across the street from one of my kids. These folks make some of the freshest, artisan roast coffee in America.

http://www.sweetwaterorganiccoffee.com/

The beans I am using this week are Sumatra Gayoland PPKGO from the Aceh Highlands.

Dang, that nearly made me vomit <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />

As far as camping...

http://www.javajuiceextract.com/

I've settled on Yuban Columbian. It's the best ground coffee I've found so far. I've been tempted to try some of the stuff Costco carries (Seattles Best-----I think?) and start grinding my own, but haven't been motivated yet.

Perculators seem to get to most of the "good" out of the grounds, and can brew some dark java, but as far as tasting better, I'm not convinced. YMMV.
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I thought that was why the maker has a lid on the water resevoir----------to hide the gunk! <img src="/ubbthreads/images/graemlins/grin.gif" alt="" />




ps I use vinegar also
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