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S.Leeper
Sport climber
Austin, Texas
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Topic Author's Original Post - Oct 21, 2008 - 12:01am PT
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What is your favorite method for brewing coffee and why? I'm using a cheap drip coffee maker now but I'm thinking of turning into a coffee snob.
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east side underground
Trad climber
crowley ca
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Oct 21, 2008 - 12:07am PT
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I've got this cool plastic french press for the backcountry,eliminates the paper filters and bulky melita filter I used to carry and works as cup and bowl.
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S.Leeper
Sport climber
Austin, Texas
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Topic Author's Reply - Oct 21, 2008 - 05:53pm PT
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How does the taste of french press compare to other brewing methods. What are opinions of stove top espresso makers?
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Mighty Hiker
Social climber
Vancouver, B.C.
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Oct 21, 2008 - 05:59pm PT
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When I'm in the backcountry or on a wall, I just filter it through a sock. It cleans the sock, and adds body to the coffee.
This method usually works best with prospectors' coffee.
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ryanb
climber
Seattle, WA
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Oct 21, 2008 - 06:01pm PT
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French press coffee with some good cream or whole milk is tasty. Stove top espresso makers are OK but the french press is as good or better and much easier to clean up after.
A buddy has this system and it might make a good cup in the backcountry:
http://www.aerobie.com/Products/aeropress.htm
I use a jetboil french press attachment personally.
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dsqrd
climber
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Oct 21, 2008 - 06:01pm PT
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I've been using a stovetop espresso maker since I broke my french-press, the stovetop makes a rich cup, but you have to watch it closely to not boil it after. Outside I'm a fan of the single cup drip method since there's less to carry, but it's kind of a pain.
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Strider
Trad climber
one of god's mountain temples....
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Oct 21, 2008 - 07:23pm PT
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French Press - tends to have more body and flavor than other brewing methods. Also tends to have more bitterness and acidity since there is no filtering medium. The grind of the beans is most important with a french press. Grind it too big and you won't get all the flavor, grind it too small and it will steep for too long and you will have a very bitter and strong coffee. Using a drip grind for a french press will give you some of the worst coffee you have ever had. I suspect that most people who try french press and don't like it probably didn't have the grind and time in the proper ratios. For a full flavored brew, french press is the way to go. This is the second hardest method.
Drip - Drip method tends to have less bitterness and acidity but also less flavor. The easiest of methods, it is kinda hard to screw up if you know a little of what your doing. The grind does not have to be as precise as with a french press and given the automatic coffee makers today are cheap and plentiful, this is the easiest way to a cup o joe. If you prefer milder tasting coffee, this is the way to go.
Hybrid drip - Chemex - This is my method when I am at home. Here is a link: http://www.chemexcoffeemaker.com/ The Chemex method uses a drip filter cone but you only drip about half the amount of water through the filter. The rest of the water you pour directly into the brewed coffee. With the proper grind, the coffee will come out of the filter stronger than normal drip coffee and since you don't over-brew the coffee you lose all excessive acidity and bitterness. In my opinion, the best method hands down.
Stove-top espresso - This method will generally give you 1.5-3oz. of espresso depending on the maker. To make "coffee" you need to add hot water to the espresso giving you an Americano. This method also requires a perfect grind to ensure no bitterness and you also need a perfect tamp on the grinds so you get the perfect creme and creme is the holy grail of espresso. Without the creme you will have a VERY bitter and acidic brew. If you know what your doing this method will give you an excellent STRONG cup of joe. But you need to practice, this is the hardest method. From when the espresso first starts to come out and until it is finished, the total elapsed time should be around 18 seconds (for 1.5 oz). Faster and you will have a watery brew, slower and it will be VERY bitter. Creme is the light brown foam that comes at the end of the brew cycle. If you don't have it or if your brew time is not around 18 seconds then you need to adjust your tamp and grind to the proper ratio. smaller grind/harder tamp = longer brew cycle and vice versa. A shot os espresso will last 10-20 seconds in the open air before it starts to lose it creme and full flavor. Either add hot water, hot milk or drink ASAP.
Other notes - The "official" measurement is 2 tablespoon of ground coffee per 8 oz. of water. Using different grinds (drip, french press, espresso, etc..) gives you different amounts in a tablespoon so you need to fiddle around for the perfect amount. A lot of this is to personal taste.
You should also never actually boil your water, you want it just a few degrees from boiling (at sea level). This will prevent your coffee from having a burnt or smokey taste.
Clean, pure water is the second most important element to great coffee. Always fill from the cold water tap (the hot water tap has built up minerals and sediment) and also clean your teakettle regularly.
The most important element is the coffee itself. Fresh beans are the best. You can freeze an UN-OPENED bag of coffee but once you open the bag, do not place it in the freezer. Keep it at room temperature in a AIRTIGHT container. For best results, grind your beans as you use them. This will ensure the freshest, best tasting cup you can have.
i think that about covers it....
-n
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JesseM
Social climber
Yosemite
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Oct 21, 2008 - 07:29pm PT
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I thought this would be a thread on how I missed the Camp 4 coffee this week!
BTW, I think the best way to brew coffee is in a giant percolator and then to bring it to climbers at Camp 4!
Actually, check out the cold brew method Toddy has. Very smooth, with all the full body taste of a good brew, and none of the acidity. Plus you still get all of the caffeine.
Jesse-
Yosemite Climbing Ranger
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scuffy b
climber
On the dock in the dark
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Oct 21, 2008 - 07:36pm PT
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If you go to Peet's and get a cup, it's drip.
Seems to have flavor, too.
Low maintenance with a cone.
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Strider
Trad climber
one of god's mountain temples....
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Oct 21, 2008 - 07:36pm PT
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Since Jesse brought it up...
Cold brew coffee - This method requires prior preparation but can give you an excellent brew. Essentially you will use cold water, coffee grounds and a large vessel with a very small drip hole. This is left overnight and the coffee will slowly drip out of the vessel in a concentrated form. Then all you do is add hot or cold water for your cup of joe. Very little bitterness and acidity with full flavor are the benefits. Extra long prep time is the main drawback.
turkish coffee - similar to cowboy coffee, this method uses an espresso (actually finer) grind and you boil the grinds with the water and pour the whole mix in a cup. It is generally pre-sweetened while it is being made and when you drink it you need to let the dregs settle first. This method will give you a very full flavor but it will be bitter and it will taste VERY strong. This is more of an acquired taste.
-n
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Mungeclimber
Trad climber
sorry, just posting out loud.
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Oct 21, 2008 - 07:53pm PT
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very informative
gracias
still don't mean I won't leave my ground beans in a plastic box in an not very airtight container using whatever possible means (typically in the past a lexan french press, now using glass and stainless) I can find to make any kind of coffee, short of killing a person for their mug.
oh, and i like a bit of sugar to level off the bitterness since I boil my water all the way baby!!!
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S.Leeper
Sport climber
Austin, Texas
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Topic Author's Reply - Oct 21, 2008 - 07:56pm PT
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Great info! How often do you buy your beans?
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S.Leeper
Sport climber
Austin, Texas
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Topic Author's Reply - Oct 21, 2008 - 07:59pm PT
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Also what grinders do you recommend?
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S.Leeper
Sport climber
Austin, Texas
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Topic Author's Reply - Oct 21, 2008 - 08:07pm PT
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Yeah I checked out some of the coffee forums , but I trust climbers more than anyone else..
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Trippel40
Social climber
CO
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Oct 21, 2008 - 08:15pm PT
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If you use a coffee press, Ive fount that a piece of closed cell foam taped around it helps keep it warm longer.
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Mtnmun
Trad climber
Top of the Mountain Mun
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Oct 21, 2008 - 08:15pm PT
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Peet's, fresh ground, in a cone dripper. I make it thick and rich. The first cup in the morning is black. If I have a second cup I add cream.
Gooooooood shweeeeeeeeeeeeeeeeeeeeeeeeeee
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neebee
Social climber
calif/texas
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Oct 22, 2008 - 01:05am PT
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hey there s.leeper... say, i LIKE that...
your quote:
"but i trust climbers more than anyone else"
... say, my mom taught us the ol' drip coffee, into a glass ceramic type pot..
but through the years we DO meet up with many a "coffee ways"... i like nearly all ways... but---NOT on the weak side, ever...
not sure, yet, if i have a fave...
thanks for the share all...
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officerugg
Social climber
maine
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Oct 22, 2008 - 01:17am PT
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you're all too good for folgers crystals?
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drljefe
climber
Calizona
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Oct 22, 2008 - 02:40am PT
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LA LLAVE. CONE. CREAM.
Preferrably as part of the "hippy speedball"
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