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perswig
climber
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Jul 27, 2009 - 07:33am PT
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Um, any resemblance between the subjects of my last post and a certain Cannuck climber are purely coincidental.
The cows can't draw.
Dale
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TwistedCrank
climber
Ideeho-dee-do-dah-day boom-chicka-boom-chicka-boom
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Starbucks VIA is the t!ts if you want to go backcountry superlight! Mix it at least triple strength.
Stainless french press, Costo French Roast beans and a grinder for the home brew.
I tried the cold-brew method but found that it has waaay too much cafine. Crack levels.
A quad shot shot-in-the-dark aka depth charge aka eye opener from the local barista if I want to drop coin.
Coffee talk. If I drink enough coffee I can talk for days.
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tolman_paul
Trad climber
Anchorage, AK
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Oooh, a coffee thread.
I guess it doesn't help to say I don't have a single favorite way to prepare coffee. Mostly it's a drip maker, but I also like the french press, expresso and greek coffee. We have one of those backpack expresso makers, they work fairly well but make sure you use a hot stove. A week stove will take the water too long to boil and result in a nasty bitter brew.
Two important things, start with good freshly roasted beans, and match your grind to how you'll be making coffee. French presses require a courser blend, if you put in a find blend the coffee will be harsh and bitter. I like a fine blend for drip, expresso blend for expresso, and I have a hand grinder for greek coffee.
If you really want to be a coffee snob, you can get your own roaster and roast your own beans, but that's a whole nother subject.
Tami, according to google foo the US guvment sez to be decaf, a coffee can have no more than 2.5% of it's original caffeine. But caffeine only makes up ~1.5% of a coffee been, so a 99% caffeine free coffee is the same as 97.5% of the caffeine being removed. I generally don't drink decaf, but did get some Mexican decaf green beans that roasted up and made a superb coffee.
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David Knopp
Trad climber
CA
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s leeper, we coffee snobs here in SF love what we call pour over style coffee, aka, one cup at a time.
Look for hario brand cones and filters and buy your single origin (that would be non blended, lighter roasted coffee from one hacienda or farm or whatever) from one of these places:
Sightglass, Ritual, 4 Barrel, Scarlett City, Blue Bottle.
It'll cost you but that sh#t is delicious!
There is also a great contraption called a clever dripper-combo of drip w/ a gasket so it steeps a bit. It too makes killer one cup at a time style coffee.
The places i mentioned above, if you are in the bay area you should visit em all-temples of diferent style.
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murcy
Gym climber
sanfrancisco
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Lazy and thrifty, we use store-bought beans that are not particularly fresh-roasted, especially by the time we're at the bottom of the bag. But this week I have experimented by toasting the coffee once it's been ground. I spread it on foil in a toaster oven and toast until it just starts smoking. It really seems to wake up the flavor.
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ladyscarlett
Trad climber
SF Bay Area, California
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A multi-cup/day kinda person, I take my coffee how I can get it. Free is nice, but I've also turned down free coffee that was crap.
At home, I use a french press. I like it cause an old housemate left it when she moved, and it's big enough for two-three cups. Pretty tasty actually.
Camping - drip cone, less messy then a french press and I can vary the strength to suit my whim. In the past when I don't want to deal with the cone, I use a stovetop espresso maker that is a token from some time in italy. It's fussy, but strangely sturdy, easy to clean, and low on bulk. I use this less now because I like the volume of the drip cone better. Sometimes a girl just needs more...heh! I have recently been shown the value of a dash of half and half in the morning cup.
Road trip - Pilot drip. There's worse, there's better, but I like Pilot, reliable.
Dehydrated - Donut Nation (Los Banos) coffee. Yeah, when I'm feeling thirsty, but don't have room in the bladder for coffee AND water, Donut Nation comes up on the left coming from The Valley. A 24hr joint, their coffee is juuust weak enough that it actually quenches my thirst.
My favorite way so far is sipping a steaming hot cup while sitting in my sleeping bag and having a smoke...mmmm
Cheers
ls
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S.Leeper
Sport climber
Pflugerville, Texas
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Topic Author's Reply - Aug 5, 2011 - 10:40pm PT
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That's where I stole the quote from ^^^
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Norwegian
Trad climber
Placerville, California
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im sometimes taking it like chewing tabacco,
put a pinch in me gob
and go to generating saliva for the steep,
stains the teeth all to hell, this method.
f*#k it, though im god.
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Norwegian
Trad climber
Placerville, California
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im sometimes taking it like chewing tabacco,
put a pinch in me gob
and go to generating saliva for the steep,
stains the teeth all to hell, this method.
f*#k it, though im god.
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Norwegian
Trad climber
Placerville, California
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..did i said that twice, or more?
bit jittery, over 'ere.
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drljefe
climber
El Presidio San Augustin del Tucson
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About to hop on the bike to pick up a half elbow of fresh locally roasted med/dark.
Always have a doppio con panna while I'm there.
"Talk amongst ya selves"
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tonesfrommars
Trad climber
California
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Can't believe Hudon hasn't hit this thread yet!
Some good info from Strider up near the top.
Re: how often to buy beans..
They say that after approx. 2 weeks they begin to go stale.
For sure keep 'em out of the freezer, especially after you've opened the bag once. Treat them the same way you would home grown tomatoes. No fridge, just werecks 'em.
When buying, I always look for a roast date on the bag. Without it, you could be buying month-old beans.
French press is my fave (would be espresso if I was enough of a geek to learn how to do it properly at home, but that's a projecty and gets expensive!@)
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FredC
Boulder climber
Santa Cruz, CA
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I just got back from a few days in Italy. They have this totally wired. If you really want to become a coffee snob you start by getting a grinder.
I recently got one and it changes everything. Way better aromatics!
Then you get a REALLY expensive espresso machine, hopefully with lots of chrome and maybe even with colored lights and stuff. All the good ones are made in Italy. (I actually have a really cheap plastic espresso machine which works pretty well.)
Then you figure out how to optimize temperature (by "temperature surfing", pressure, grind, etc. Then you finally get a couple of oz. of really good dark brown stuff.
Homebarista.com and coffeegeek.com are really great, a bit over the top.
Have fun!
Fred
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FredC
Boulder climber
Santa Cruz, CA
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wbw
climber
'cross the great divide
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Jeebus FredC, there's cars in Boulder that aren't as big as that rig in the photo.
The first cup of each day is an opportunity. Mess it up, and the day is sure to be long and difficult. The simple Melita cone and filter set up has done me right for decades. In fact, I've kept the same plastic cone for more than 20 years. (Some folks might also say I should change a few pieces on my climbing rack for some newer ones.)
It's probably rude of me, but I insist on refreshing the cone and filter with newly ground beans, and not forcing a second cup from it. I'm pretty territorial about that first cup, which has occassionally caused some "uncomfortable" dynamics in certain social settings.
A little dash of something white, preferrably heavy cream, a seat outside in the morning sunshine, (in the perfect world, no noise, which with small children never happens) and the makings of a great day start to unfold.
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